Hot And Spicy Walnuts Food

SWEET & SPICY WALNUTS

Steps:

• Preheat oven to 350°F.
• Toss walnuts with egg whites.
• Mix sugar with cayenne pepper and toss with the walnuts and egg whites.
• Spread walnuts on a baking sheet that has been sprayed with cooking oil.
• Bake for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let cool and enjoy.
• Serve with Seared Filet Mignon with Blue Cheese or as an appetizer, snack or dessert topping.
• Heart-Checked certification does not apply to all recipes or information unless expressly stated.

HOT & SPICY TOASTED WALNUTS

Steps:

• Preheat oven to 350*.
• Place walnuts in a 15 1/2" x 10 1/2" jelly roll pan.
• Toast walnuts in oven 20 minutes, stirring occasionally.
• Meanwhile, in a small bowl, mix sugar, vegetable oil, Worcestershire sauce, ground red pepper, and salt.
• Remove walnuts from oven, drizzle spice mixture over the nuts and toss until thoroughly coated.
• Spread nuts in a single layer, cool completely in a pan on a wire rack.
• Store at room temperature in tightly covered container up to a month.
• Makes about 2 cups.

SWEET-AND-SPICY PECANS

Steps:

• Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
• Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.

SPICED NUTS

Steps:

• Preheat the oven to 400 degrees F.
• Spread the nuts out on a large baking sheet. Bake until the nuts are lightly toasted, about 8 to 10 minutes.
• In the meantime, melt the butter in a small saucepan over low heat. Add the remaining ingredients and stir to combine. Transfer the nuts to a serving bowl. Pour in the butter and toss to coat evenly. Serve warm or room temperature.

HOT AND SPICY COCKTAIL NUTS

Steps:

• Melt the butter in a large heavy skillet over low heat. Add the worcestershire sauce, paprika, hot pepper sauce, salt, garlic powder, onion powder, black pepper and cayenne. Mix well.
• Add the nuts and toss well to coat. Cook for 20-25 minutes on low heat, stirring frequently, until the nuts are lightly toasted. Drain on paper towels and serve hot, or store in an airtight container at room temperature until ready to serve.

SWEET & SPICY NUTS

Steps:

• Heat oven to 140C/120C fan/gas 1. Mix the oil with the spices, then stir in the nuts and drizzle over half the honey. Spread over a baking sheet and cook for 10 mins.
• Remove from the oven and drizzle over the remaining honey, then return to the oven and cook for a further 10 mins. Allow to cool completely.

SWEET HOT SPICED NUTS

Steps:

• In a bowl mix sugar, cayenne, salt, coriander cinnamon, and allspice.
• Whisk in egg white and canola oil.
• Stir in pecan halves.
• Spread nuts in a single layer in an oiled nonstick 10-by 15-inch baking pan.
• Bake in a 300 degree regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
• Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely.
• Serve or store in airtight container at room temperature up to two weeks.

SWEET & SPICY NUTS

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

HOT AND SPICY NUTS (SMOKE HOUSE ALMONDS)

Steps:

• Set oven to 350°F.
• Mix all ingredients (first 9 ingredients) except the nuts and kosher salt; mix well.
• Add nuts; toss to coat.
• Arrange on cookie sheet.
• Bake until nuts are toasted (watch closely as these will toast quickly!).
• Toss with kosher salt (or 1/4 teaspoon or more regular table salt).
• Store in an airtight container or freeze for up to 3 months.

HOT & SPICY MIXED NUTS

Steps:

• Heat oven to 250 degrees.
• in medium bowl beat egg and water at high speed til stiff.
• In small bowl combine melted butter, all spices, salt and peppers. Mix well.
• Add nuts to egg mixture. Stir to coat well.
• Add 1/2 spice mixture to nuts. Stir to coat.
• Add remaining spice mixture. Stir till evenly coated.
• Spread nuts evenly on cookie sheet that has been covered with aluminum foil.
• Bake in oven for 1 hour. Stir every 15 minutes.
• Remove from oven. Cool well before storing.