Maple Allspice Beer Nuts Food

MY BEER NUTS

Steps:

• Bring peanuts, sugar, salt and water to a boil.
• Continue to boil until all liquid is absorbed. (aprox. 25-30 min).
• Preheat oven to 300 degrees.
• Spread nuts on lightly greased jelly roll pan and sprinkle with salt to your liking and.
• bake 20 minutes.
• Remove from oven and gently stir, sprinkle with more salt to your liking and bake 20 minutes more.
• Cool completely and store in an airtight container.

BEER NUTS

Steps:

• Preheat oven to 300°F.
• Beat the egg white with the water until soft peaks form.
• Stir in nuts.
• In another bowl, mix the rest of the ingredients.
• Sprinkle this over the nuts, toss or stir well.
• Transfer to a buttered cookie sheet and bake for 30 minutes, up to 40 minutes, stirring every 10 minutes.
• You want the nuts to be dry.
• Remove from heat, cool and serve.

MAPLE-ALLSPICE BEER NUTS

Steps:

• Preheat oven to 300°F.
• Place peanuts into a large bowl.
• Pour maple syrup and allspice into a small saucepan and place over medium-high heat.
• Bring to a simmer and turn off heat and let cool slightly.
• Pour warm maple syrup mixture over peanuts in the bowl and stir with a wooden spoon to coat peanuts thoroughly.
• With a slotted spoon scoop peanuts from bowl and place into sieve and partially drain over the bowl while transferring peanuts onto a parchment lined baking sheet.
• Repeat process until the baking sheet is full of nuts.
• Place any extra nuts on a second baking sheet.
• Place baking sheet (s) in the oven and roast for 25-30 minutes or until mixture has darkened in colour.
• Be careful to watch that the nuts don't burn- the maple syrup will caramelize and burn easily, so it must be checked frequently.
• Pull the nuts from the oven and transfer onto a single layer of parchment on a counter and let cool.
• With a metal spatula, loosen the nuts from the paper and store in a fun bowl for eating right way or in an airtight container if making in advance.

MAPLE SPICE NUTS

Steps:

• Heat oven to 350 degrees.
• Heat oil in large skillet (I use cast iron) over high heat. Add almonds; saute, stirring 2 to 3 minutes, until almonds begin to brown. Add pecans; saute 1 minute. Add peanuts; saute 1 minute more.
• Lower heat to medium-high. Sprinkle nuts with salt, coriander, black pepper and cayenne pepper; toss to coat nuts.
• Pour maple syrup over nuts, saute until syrup is evaporated and nuts are lightly caramelized, 1 minute. Spoon into 15 x 10 x 1 inch baking pan or cookie sheet.
• Bake in 350 degree oven, tossing occasionally, for 30 minutes or until no longer sticky. Cool completely.

CHICKPEA NUTS

Steps:

• Preheat oven to 400 degrees.
• While chickpeas are in a colander, pat them dry with a paper towel to remove excess water.
• In a large mixing bowl, toss chickpeas with the lime juice, olive oil, and seasonings.
• Place chickpeas in a single layer on a baking sheet.
• Bake for 35-40 minutes or until crisp and golden brown.

CHUNKY CHOCOLATE BARS

Steps:

• Line a 28X18cm cake tin with clear film (cling wrap).
• Melt the chocolate and butter in a large bowl over a pan of simmering water or microwave.
• stir until mixed.
• pour the condensed milk into the chocolate and butter mixture.
• beat with spoon until creamy.
• add the broken biscuits, fruit, nuts.
• mix well until all combined.
• tip the mixture into prepared pan leaving top rough.
• cool then chill til set.
• lift out of tin using the clear film and then peel off.
• cut into bars and serve at once.
• leave refrigerated.