Glazed Spiced Nuts Food

SPICED NUTS

Steps:

• Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
• Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

SPICED HONEY-GLAZED NUTS

Steps:

• Position a rack in the center of the oven and preheat the oven to 350.
• Spread the nuts on a large rimmed baking sheet. Bake just until the nuts are warm to the touch, about 3 minutes. Remove baking sheet from oven. Drizzle nuts with honey and corn syrup, and mix well. Continue baking, stirring often with oiled spatula (I used Pam) until the liquid has evaporated into a glaze, about 10-12 minutes.
• Mix the sugar, salt, cumin, chili powder and cayenne pepper in a large bowl. Add the nuts and mix well to coat them with the spiced sugar. Transfer to a clean baking sheet to cool, breaking up the nuts that may have stuck together. They will crisp as they cool.
• Store in airtight container at room temp for up to one week.

SWEET-HOT GLAZED NUTS

Steps:

• In a bowl, mix honey, sugar, 1 tablespoon butter, salt, cayenne and cinnamon. Add nuts and mix well to coat.
• Scrape nut mixture into a buttered 9-by-13-inch baking pan and shake to make level.
• Bake in 300 degree F oven, shaking pan often, until nuts are golden brown under skins (break a nut to test, if necessary), 20 to 25 minutes.
• Scrape nuts onto a buttered 10-by-12-inch piece of foil and let cool about 5 minutes, then break apart.
• Serve, or store airtight up to three days. These nuts also freeze well; store in an airtight container or double freezer bag for up to 2 months. Makes a great holiday or hostess gift, presented in a tin or jar tied with a pretty ribbon.

SWEET & SPICY GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Butter a large, heavy cookie sheet.
• In a small, heavy saucepan, combine first 4 ingredients.
• Over medium heat, stir until sugar dissolves and mixture comes to a boil.
• Boil 2 minutes.
• Add pecans and stir until they are coated with the mixture, about 1 minute.
• Transfer pecans to the cookie sheet, spreading evenly into a single layer.
• Bake until pecans are just starting to brown, about 13 minutes.
• Transfer to another cookie sheet that is lined with wax paper.
• Separate the pecans and cool completely.
• Store in an airtight container.

FRUITY-SPICED GLAZED NUTS

Steps:

• Melt butter in large nonstick skillet on medium heat. Stir in pecans.
• Add dry gelatin mix spices; toss to coat. Cook until gelatin is melted and pecans are evenly coated, stirring constantly. Add red pepper; mix lightly.
• Spread onto waxed paper-covered tray. Cool. Store in tightly covered container at room temperature.

FIVE-SPICE GLAZED NUTS

Steps:

• Bring a large pot of water to a boil. Add nuts and blanch for a quick 30 seconds. Drain well, and transfer to a medium bowl. While nuts are still hot and slightly wet, add powdered sugar and toss to coat. Continue stirring and tossing until all the sugar has "melted" into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly. So be sure it coats each nut.
• In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350°F
• Stir the nuts again before frying. Using a large Asian Strainer.
• or slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.Not a good thing!) Fry in small batches until the nuts are medium brown, about 30-45 seconds; be careful not to overcook. Use a Asian Strainer or slotted spoon to remove the nuts from the oil, and scatter them on an unlined baking sheet to cool slightly.
• In a small bowl, stir together the five-spice powder with 1/4 teaspoon salt and a pinch of freshly ground pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix to taste, and toss well after each addition. When cool, pack into an airtight jar.
• They will keep at room temperature for at least 2 weeks if no one knows they are there!

SPICED GLAZED NUTS

Steps:

• Preheat oven to 250.
• Combine sugar, cinnamon, allspice, seasoned salt, nutmeg, and black pepper in a large bowl. Set aside.
• Beat egg white until foamy. Add nuts, tossing to coat. Add to spice mixture tossing to coat evenly.
• Spread nuts on a greased baking sheet (a baking stone works great for this) in a single layer. Bake one hour, stirring once. Cool slightly on the baking sheet and break apart, if need be. Cool completely and then store in an airtight container up to two weeks.

GLAZED NUTS

Steps:

• In a heavy 8 inch skillet combine nuts, sugar and butter.
• Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes).
• Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
• Sprinkle lightly with salt.

SPICED GLAZED NUTS AND PRETZEL MIX

Steps:

• 1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
• 2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
• Add the salt, warm nuts, pretzels, and stir until the nuts and pretzels are completely coated.
• 3. Spread the mixture back on the baking sheet and return to the oven for 12 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
• Once cool, this mixture can be stored in an airtight container for up to a week.