SPICED NUTS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 7
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
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 6 servings (1/3 cup per serving)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to combine. Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake 15 to 20 minutes, stirring once, until nuts are fragrant and lightly toasted.
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.
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.
Nutrition Facts : Calories 224, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 147 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 6 grams, Sugar 4 grams
SWEET & SPICY NUTS
Roast almonds, Brazil nuts and cashews with spiced flavours then pack up into bags as a homemade gift
Provided by Good Food team
Categories Treat
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 449 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.02 milligram of sodium
SUGARED SPICED NUTS
These delicious nuts are such a sweet crunchy treat. Great for parties or late night munchies. Makes enough to keep a bit around for another day :)
Provided by Karen..
Categories Lunch/Snacks
Time 55m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees.
- In a large bowl, mix together everything but nuts.
- Add the nuts and stir until coated well.
- Spread evenly onto a greased cookie sheet or baking pan.
- Bake for 45 minutes, stirring every 15 minutes or so.
- Spread out on waxed paper to cool.
- Store in a zipper bag or airtight container.
MOLE-SPICED CANDIED NUT MIX #A1
A.1. Original Sauce Recipe Contest Entry: The flavors of mole (MO-lay), a traditional Mexican sauce of chiles, nuts, dried fruit, and chocolate, are the inspiration for this sweet-and-savory nut mix featuring A1 Original Steak Sauce. Walnuts and peanuts are roasted in a mole-spiced coating and tossed with dried cherries and chocolate for an utterly addictive snack you'll want to eat by the handful.
Provided by BraisenWoman
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280.7, Fat 24.2, SaturatedFat 3.5, Sodium 84, Carbohydrate 13.4, Fiber 3.2, Sugar 7.5, Protein 8.1
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