Honey Glazed Mixed Nuts Food

HONEY GLAZED NUTS

Steps:

• Preheat oven to 375 degrees.
• Toss all the ingredients together. Transfer almonds to a greased baking sheet. Bake for 25 to 30 minutes until lightly toasted, stirring occasionally. Cool. Store in an airtight container.

HONEY-GLAZED MIXED NUTS

Steps:

• Cook all ingredients in skillet on medium-high heat 2 to 3 min. or until glaze starts to simmer and turn foamy, stirring constantly.
• Spread onto baking sheet sprayed with cooking spray, separating nuts slightly with fork. Cool completely.

HOT HONEY NUT MIX

Steps:

• Heat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, combine the nuts and seeds.
• In a microwave-safe bowl, combine honey, butter, red-pepper flakes and ½ teaspoon salt. Microwave until the butter has melted, about 40 seconds. (Alternatively, you can melt the mixture in a small saucepan on the stove.)
• Pour the honey butter over the nuts and seeds, and stir until well coated. Dump onto the prepared baking sheet and spread in an even layer. You want the nuts spread out as much as possible.
• Bake, stirring occasionally, until the nuts are tacky and look and smell toasted, 20 to 25 minutes. Remove from the oven and immediately sprinkle over the remaining 1/2 teaspoon salt and all of the turbinado sugar. Let cool on the baking sheet, then transfer to a bowl and serve (or transfer to an airtight container, where they'll keep for up to 4 days).

HONEY GLAZED MIXED NUTS

Steps:

• In a large skillet, combine the ingredients and cook on medium high heat for 2 to 3 minutes or until glaze starts to simmer and turns foams.
• Spread onto a greased baking sheet, separating slightly with a fork; cool completely.

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.

HONEY-ROASTED MIXED NUTS

Steps:

• Preheat oven to 325 degrees.
• Mix honey, butter, and half of cinnamon in saucepan and heat to boiling. Cook for 2 minutes, stirring constantly.
• In medium mixing bowl, pour honey mixture over nuts, stir well.
• Pour mixture onto non-stick cookie sheet and spread evenly.
• Bake for 10-15 minutes until nuts are lightly browned. Allow to cool.
• Mix sugar and remaining cinnamon, and toss with nuts.

SWEET HONEY-GLAZED SNACK MIX

Steps:

• In a large bowl, combine the Crispix, pretzels and pecans. In a small saucepan, combine butter and honey. Cook and stir until butter is melted and mixture is smooth. Pour over cereal mixture and mix well. , Transfer to two greased 15x10x1-in. baking pans. Bake at 325° for 15 minutes, stirring every 5 minutes. Cool on wire racks. Store in an airtight container.

HONEY-GLAZED CRISPY SNACK MIX

Steps:

• In a large bowl, combine the cereal, pretzels and pecans; set aside. In a small saucepan, melt butter; stir in honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased 15x10x1-in. baking pans. Bake at 350° for 12-15 minutes or until mixture is lightly glazed, stirring occasionally. Cool in pan for 3 minutes; remove from pan and spread on waxed paper to cool completely. Store in an airtight container.