German Roasted Nuts Food

GERMAN ROASTED NUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
• Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.
• Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.
• Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.
• Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.

ANI'S GERMAN ROASTED NUTS

Steps:

• Spread nuts out onto two half sheet pans and bake in the oven on 250 Fahrenheit for 20 minutes.
• Melt sugar, water, and cinnamon in a very large saucepan. Keep cooking until there are no more granules left about 10 minutes.
• Add roasted nuts to sugar mixture and stir and continue to "roast" in the pan for another 5 to 10 minutes, until they are no longer wet.
• Combine 3 tablespoons of spring water and real vanilla extract and pour over nuts and mix thoroughly.
• Pour nut out onto 2 parchment lined half sheetpans, and spread out evenly.
• Roast at 250 F for aproximately another 20 minutes checking every 10 minutes.
• Once nuts are dry and cooled, weigh out 2 ounce portions and place into parchment cones.
• Place parchment cone filled with nuts in decorative paper cones.

SUGAR AND SPICE NUTS (GERMAN ALMONDS)

Steps:

• Heat oven to 275f.
• In a large bowl, place nuts; set aside.
• In small bowl, beat egg white and juice until frothy.
• Add sugar, orange rind, spices and salt, mix well.
• Pour over nuts, stirring to coat well.
• On greased cookie sheet, spread nuts so they do not touch.
• Bake, stirring every 15 minutes until light brown and crisp, 45-55 minutes.
• Cool completely and store in airtight container in cool place for up to one month.

GERMAN CINNAMON ROASTED ALMONDS OR PECANS

Steps:

• Preheat oven to 325 degrees.
• Place butter on a 15 1/2 x 10 1/2-inch jellyroll pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks.
• Gently fold in almonds and cinnamon. Pour almond mixture onto.
• jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
• Serve warm or at room temperature. Store cooled in air-tight containers up to 2 weeks.