Roasted Honey And Spice Nuts Food

SPICED HONEY-GLAZED NUTS

Steps:

• Position a rack in the center of the oven and preheat the oven to 350.
• Spread the nuts on a large rimmed baking sheet. Bake just until the nuts are warm to the touch, about 3 minutes. Remove baking sheet from oven. Drizzle nuts with honey and corn syrup, and mix well. Continue baking, stirring often with oiled spatula (I used Pam) until the liquid has evaporated into a glaze, about 10-12 minutes.
• Mix the sugar, salt, cumin, chili powder and cayenne pepper in a large bowl. Add the nuts and mix well to coat them with the spiced sugar. Transfer to a clean baking sheet to cool, breaking up the nuts that may have stuck together. They will crisp as they cool.
• Store in airtight container at room temp for up to one week.

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.

HONEY SPICED NUT MIX

Steps:

• Preheat oven to 350-deg. F. Line a rimmed sheet pan with parchment paper and set aside.
• In a large bowl, combine sugar and salt and set aside.
• Combine honey, black pepper, cumin, coriander, paprika and cayenne in a bowl and mix well. Add mixed nuts and stir to thoroughly coat. Spread nut mixture evenly in a single layer on prepared sheet pan and bake until toasted and fragrant, about 10 to 11 minutes.
• Remove from oven and let cool until barely warm, then transfer to sugar mixture and toss to evenly coat. Return to sheet pan and cool completely. Transfer to airtight container or divide nuts into two portions and package for gift giving. Nuts will keep 5 days at room temperature, tightly sealed.

ROASTED HONEY AND SPICE NUTS

Steps:

• Preheat the oven to 300°F Place the butter in a saucepan and heat gently, until melted.
• Stir in the honey and season with chili powder, salt and freshly ground black pepper.
• Add the nuts and stir together until thoroughly coated. Transfer to a large, shallow non-stick baking tray and roast for 20-25 minutes, or until glazed, stirring two to three times.
• Allow to cool slightly and eat warm, or cool completely and store in an airtight container for up to 1 week.

SWEET & SPICY NUTS

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.

HONEY-ROASTED MIXED NUTS

Steps:

• Preheat oven to 325 degrees.
• Mix honey, butter, and half of cinnamon in saucepan and heat to boiling. Cook for 2 minutes, stirring constantly.
• In medium mixing bowl, pour honey mixture over nuts, stir well.
• Pour mixture onto non-stick cookie sheet and spread evenly.
• Bake for 10-15 minutes until nuts are lightly browned. Allow to cool.
• Mix sugar and remaining cinnamon, and toss with nuts.

HONEY ROASTED SPICED NUTS RECIPE

Steps:

• Preheat oven to 325°F.
• Line a baking sheet with parchment paper.
• Combine all ingredients in a medium-sized bowl, making sure the nuts are well-coated.
• Spread nuts in a single layer onto baking sheet and drizzle any extra coating over the top.
• Transfer to oven.
• Bake for 5 minutes.
• Stir every 5 minutes for a total of 20 to 25 minutes.
• Remove from oven and cool completely.
• Break up clumps before serving.
• Can be stored in an airtight container for 2 to 3 weeks.