Mexi Spiced Nuts Food

SPICED COCOA NUTS

Steps:

• Arrange oven racks to the center of the oven. Preheat the oven to 350°. Line two large baking sheets with parchment paper and set aside.
• In a medium bowl, combine the brown sugar, white sugar, cocoa powder, cayenne pepper, cinnamon and salt. Whisk together to combine, breaking up any lumps in the brown sugar.
• Add the egg white and water to a large bowl and whisk vigorously until foamy and light. Add the nuts to the egg white mixture and use a large spatula to mix the nuts until they are completely covered in egg white -- but not gloopy. Nuts should be glossy and tacky -- and there shouldn't be any liquid remaining at the bottom of the bowl -- it should all be on the nuts. If there is excess liquid, add more nuts and continue to toss until they are completely coated. Add the spice mixture to the nuts and fold the spice into the nuts until completely coated.
• Divide the nuts between the two baking sheets and spread evenly into a single layer. Place one pan on the upper rack and the other on the lower rack and bake for 10 minutes. Remove the nuts and stir or flip them. Spread into a single layer and move the baking sheet that was on the top rack to the lower rack and vice versa. Bake for an additional 10 minutes.
• Cool the nuts on the baking sheets for a few minutes before transferring to a heat proof bowl to finish cooling. They harden and crisp as they cool. Store in an airtight container.

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.

SPICED NUTS

Steps:

• Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
• Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

MEXI SPICED NUTS

Steps:

• Combine pecans and peanuts in an ungreased 13 x 9-inch pan.
• Combine egg white and remaining 6 ingredients in a small bowl, stirring well.
• Pour over nuts, stirring to coat.
• Bake uncovered in a 350 degree F oven for 30 minutes or until toasted.
• Cool completely in pan on wire rack.
• Store in an airtight container.
• Yield: 4 cups.

MEXICAN SPICED TOMATO RICE

Steps:

• Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so.
• Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.

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.

SPICED NUTS

Steps:

• Preheat to 330 degrees F.
• In a small saucepan, melt butter with garlic over moderately-low heat and remove from heat.
• In a 13 x 9 inch baking pan, spread nuts, drizzle butter over, toss well to coat and roast, stirring occasionally, for 30 minutes, or until golden and fragrant.
• Combine dry ingredients and sprinkle over nuts.
• Stir to coat.
• Continue baking 3 minutes longer.
• Transfer to paper towels to drain.
• Sprinkle with salt to taste.
• Let cool and transfer to airtight container.
• (these keep up to 2 weeks).