ALMOST-FAMOUS HONEY-ROASTED PEANUTS
Nuts4Nuts started as a single pushcart in New York City in 1993. But now, on any given day, more than 80 carts are parked all over Manhattan, dishing out little wax-paper bags of warm candied peanuts. Locals and tourists love the signature treat, and they really go nuts this time of year: Sales double during cold-weather months. The business owners won't part with their famous recipe, but the chefs in Food Network Kitchens crafted this version, and it's just as sweet.
Provided by Food Network Kitchen
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 ̊ F. Lightly coat a rimmed baking sheet with cooking spray.
- Combine the sugar, honey, 3 tablespoons water, the vanilla and 1⁄2 teaspoon salt in a large heavy-bottomed pot. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves. Add the peanuts and cook, stirring occasionally, until the mixture begins simmering, about 1 minute. Continue cooking, stirring constantly, until the sugar mixture dries out and clings to the nuts, 2 to 4 more minutes. Pour onto the prepared baking sheet and spread in an even layer.
- Bake the nuts until the sugar coating begins melting, about 10 minutes. Stir, then continue baking until the nuts are golden brown and glazed in spots, 2 to 4 more minutes. Remove the baking sheet from the oven and stir the nuts to distribute the caramel. Let cool on the baking sheet. Store, covered, at room temperature for up to 1 week.
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.
HOW TO USE UP HONEY
Finish up a jar of this versatile ingredient in both savoury and sweet dishes
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 15m
Number Of Ingredients 1
Steps:
- Spicy chicken marinade Mix together 1 tsp each ground cumin, coriander and cardamom, then combine with 1 tbsp honey and a little olive oil. Massage into boneless chicken thighs and leave for 30 mins. Grill on high until lightly charred, occasionally basting with the marinade as they cook.
- Roasted nut nibbles Whisk together equal quantities olive oil and honey, then season with sea salt and cayenne pepper to taste. Pour over unsalted nuts (cashews, almonds and walnuts all work well), toss to coat, then roast in the oven at 200C/fan 180C/ gas 6 for 10-15 mins, turning halfway through until golden. Leave to cool before serving.
- Tangy salad dressing Whisk together 6 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard and 1 tbsp honey. Season and toss over crisp salad leaves. For a creamier dressing, add a little crème fraîche.
- Honey & rosemary pork Roast a joint of pork on a bed of rosemary sprigs and insert a few rosemary leaves into the scored rind. With 5 mins cooking time left, remove from the oven and brush all over with a generous coating of honey. Roast for another 5 mins for crispy, honeyed crackling.
- Mint tahini dip Mix together 4 tbsp tahini paste with 2 tbsp natural yogurt, 2 tsp honey and the juice 1 lemon. Stir in 1 small crushed garlic clove, seasoning to taste and a small handful of chopped mint. Great with juicy lamb skewers and warm pitta bread.
- Quick sauce for pancakes Melt unsalted butter in a pan and stir in half as much honey. Gently warm through, then pour straight over pancakes for a tasty treat.
- Sticky roasted veg Perk up roasted vegetables with a simple orange dressing. Whisk zest and juice 1 orange, 1 tbsp honey, 1 crushed garlic clove and leaves from a few sprigs thyme. Pour in a little olive oil, then drizzle the dressing over chopped veg of your choice. Roast in a hot oven for 30 mins until cooked through, sticky and golden.
- Homemade granola Make your own breakfast cereal by mixing 2 parts rolled oats to 1 part roughly chopped hazelnuts and sunflower seeds. Add ground cinnamon to taste. Melt a generous knob unsalted butter with a few tbsp honey, then stir into the mixture. Bake in a low oven for 45 mins until toasted and golden. When cool, tumble in a few dried berries and raisins. Serve with milk or with fruit compote and a dollop Greek yogurt.
- Lemon & ginger refresher Squeeze juice ½ lemon into a heatproof glass, then add a small knob finely grated root ginger and a spoonful honey, or more to taste. Top up with boiling water and finish with a slice of lemon.
- Scented banana smoothie Blitz together a ripe banana, small pot live natural yogurt, splash of apple juice, drizzle of honey and a good pinch ground cinnamon. Throw in a small handful pecan nuts and give it a final blitz. Pour into 2 tall glasses, then dust with cinnamon. Perfect for a mid-afternoon energy boost.
HONEY-ROASTED MIXED NUTS
Make and share this Honey-Roasted Mixed Nuts recipe from Food.com.
Provided by Sky Valley Cook
Categories Lunch/Snacks
Time 30m
Yield 4 cups
Number Of Ingredients 5
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.
HONEY-ROASTED NUTS AND FRUIT
Tasty snack from Cooking Light that provides a concentrated source of carbohydrates from the raisins, along with protein and "good" fats from the nuts. Feel free to substitute nuts and fruit according to your preference, or what you have on hand. I don't care for raisins, so I used craisins (dried cranberries) ; I found I was out of slivered almonds, so I substituted some chopped macadamias. I especially loved the addition of cardamom--added an unexpected element.
Provided by GaylaJ
Categories Lunch/Snacks
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper or foil and coat with cooking spray.
- In a large nonstick skillet, heat butter over medium-high heat. Stir in honey and cook 2 minutes or until mixture bubbles around edges of pan.
- Add nuts and next 5 ingredients, and cook over medium heat until nuts are golden, about 8 minutes, stirring frequently. Stir in raisins.
- Immediately spread onto prepared baking sheet; cool completely.
- Note: Mine were still a bit sticky after they cooled, so I just stored them in the refrigerator.
Nutrition Facts : Calories 186.2, Fat 9.5, SaturatedFat 1, Cholesterol 1.3, Sodium 79.8, Carbohydrate 26.1, Fiber 2.3, Sugar 20, Protein 3.2
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