Hot Spicy Toasted Walnuts Food

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.

HOT AND SPICY TOASTED WALNUTS

Steps:

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

SWEET AND SPICY ROASTED NUTS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with a piece of parchment paper and set aside. Combine the cashews, walnuts, almonds and pepitas in a large bowl and toss to combine. Whisk together the egg white, water, sugar, salt, cayenne and chipotle pepper and cinnamon. Drizzle mixture over the nuts and toss to combine, making sure they are evenly coated. Transfer nuts to prepared baking sheet and spread in an even layer. Roast in oven for 30 minutes, stirring occasionally. Remove from oven; separate the nuts as they cool. Once they are completely cooled, transfer to an airtight container.

SPICED WALNUTS

Steps:

• In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
• Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

SPICY TOASTED WALNUTS

Steps:

• Preheat oven to 300ºF. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Mix sugar, chili powder and pepper; set aside.
• Place walnuts in medium bowl. Add oil; toss to coat. Stir in sugar mixture. Spread into prepared pan.
• Bake 20 min., stirring after 10 min. Immediately stir in salt. Cool completely. Store in airtight container at room temperature.

SPICY TOASTED PECANS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Melt butter in a 2-quart saucepan over moderate heat, then stir in Worcestershire sauce, Tabasco, pepper, and salt. Remove pan from heat and add pecans, tossing to coat well. Spread in 1 layer in a shallow baking pan and bake until fragrant and a shade darker, 8 to 10 minutes. Serve warm or at room temperature.

SPICED WALNUTS

Steps:

• Preheat oven to 275°. In a bowl, beat egg white and water until foamy. Add walnuts. In a large bowl, combine remaining ingredients. Add nut mixture; toss to coat. , Transfer to greased baking sheets. Bake until toasted and crisp, 45-50 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

SPICED WALNUTS

Steps:

• In a skillet, heat the oil over moderate heat. Add the walnuts, tossing to coat.
• Add the sugar, salt and cayenne, and cook, stirring constantly for 8 minutes or until nuts are well coated and sugar has caramelized.

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.