Mole Spiced Candied Nut Mix A1 Food

MOLE-SPICED NUTS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the peanuts, pepitas, almonds and corn nuts in a large bowl.
• If using dried chiles, pull off the stems and scrape out the seeds. Tear the chiles into 2-inch pieces. Put the chiles, allspice, cumin, orange zest and cayenne in a spice grinder and pulse until the chiles are ground. (If using chile powder, mix the ingredients in a bowl.) Add to the nut mixture. Add the sugar, canola oil and 2 tablespoons salt. Stir with a fork to evenly coat.
• Pour the mixture onto the prepared baking sheet. Bake 4 minutes, then stir with a fork and continue baking until lightly golden, about 4 more minutes. Pour the nuts onto a clean baking sheet to cool. Transfer to a serving dish and enjoy.

SWEET, SPICY AND SALTY CANDIED NUT MIX

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

SUGAR-AND-SPICE CANDIED NUTS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan., Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container.

MOLE SPICE RUB

Steps:

• Whisk together the chile powders, salt, cocoa, sugar, cinnamon, chile de arbol, allspice, cloves and black pepper in a small bowl. Store in an airtight container or small jars with tight-fitting lids for up to 6 months or use in the Mole-Rubbed Braised Chicken Thigh Tacos.
• Season the chicken with salt and pepper. Rub both sides of each thigh with some of the mole spice rub.
• Heat the oil in a Dutch oven large enough to fit the chicken thighs in a single layer. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Remove the chicken to a plate. Remove all but 2 tablespoons of the fat from the pan.
• Add the onion and garlic and cook, stirring, for 4 minutes. Add the broth and cilantro; bring to a simmer. Return the chicken to the pot, reduce the heat to low, cover and cook until the chicken is tender, about 40 minutes. Remove the chicken to a plate and let cool slightly then shred with a fork; discard the bones.
• Meanwhile, continue to cook the braising liquid uncovered until reduced by half and thickened, about 15 minutes. Return the shredded chicken to the pot.
• While the braising liquid is reducing, preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and warm in the oven.
• Heat a small cast-iron pan over medium heat until heated. Remove a warm tortilla from the foil and cook in the dry pan until slightly charred on both sides. Fill with the chicken, top with guacamole, pickled onions and/or shredded cabbage.

CANDIED SPICED NUTS

Steps:

• Combine all ingredients in a medium size heavy skillet. Heat over medium-high heat to boiling.
• Cook, stirring constantly, until all of the liquid is evaporated and nuts are coated and sugary (approximately 5 minutes).
• Transfer to a non-stick baking sheet; break nuts apart while still warm. Let cool.

SLOW-COOKER CANDIED SPICED NUTS

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray.
• In large bowl, stir together sugars and cinnamon. Set aside.
• In small bowl, beat egg whites and vanilla until a little frothy.
• Place nuts in slow cooker.
• Pour egg white mixture over nuts, and stir until nuts are evenly coated.
• Sprinkle cinnamon sugar over nuts, and stir until nuts are all coated well. Cover; cook on Low heat setting 3 hours, stirring every 20 minutes.
• When 20 minutes are left, pour 1/4 cup water into slow cooker, and stir. When cooking time is up, spread nuts on cookie sheet to cool until dry.

MOLE-SPICED CANDIED NUT MIX #A1

Steps:

• Preheat oven to 300 degrees. Line a 9-by-13 inch baking dish with parchment and set aside. In a mixing bowl, combine the A1 sauce, walnuts, and peanuts, tossing until evenly coated with the sauce. In a small bowl, stir together the brown sugar, chili powder, cocoa powder, cinnamon, cayenne, and salt; sprinkle this spice mixture over the nuts and toss to coat evenly with the spices.
• Transfer spiced nuts to prepared baking dish and spread out into an even layer. Roast nuts in oven for 20-25 minutes, tossing nuts every 5 minutes to ensure even roasting - when done, nuts will be golden and aromatic and sauce will be almost dry. Remove from oven and immediately transfer nuts to large platter or baking sheet to cool. Once nuts are completely cool, break up any clumps with your fingers and stir in dried cherries and chocolate. Transfer mix to an airtight container for storage.