Sherried Walnuts And Cashews Food

SHERRIED ORANGE WALNUTS

Steps:

• Line a baking sheet with aluminum foil or parchment paper.
• Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined. Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute. Stir in the butter. Remove from heat, and stir in the walnut halves to coat with syrup.
• Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour. Break into bite-size chunks to serve.

BAKED SHERRY SPICED NUTS

Steps:

• Mix together egg white, sugar, sherry, and the threee seasonings into a mixing bowl.
• Add nuts and stir to coat.
• Spread in a 9x13" baking pan that has been lined with foil and sprayed lightly with nonstick cooking spray.
• Bake 25 minutes at 325 F, stirring occasionally (at least 3 times), so they don't burn.
• Remove from oven and let cool; once cool break apart any large clumps.
• Store in an airtight container at room temperature up to one week.

SHERRIED WALNUTS

Steps:

• Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until clip-on candy thermometer registers 240°F., about 10 minutes. Remove from heat. Add nuts and stir until syrup begins to look cloudy, about 2 minutes. Divide mixture between cookie sheets. Working quickly, separate nuts with fork. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)

SHERRIED WALNUTS AND CASHEWS

Steps:

• Heat oven to 250°F. Line 15x10x1-inch baking pan with foil. In large skillet, combine brown sugar, cinnamon, sherry, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Stir in walnuts and cashews; cook and stir 4 to 7 minutes or until liquid is absorbed. Spread nuts in foil-lined pan.
• Bake at 250°F. for 15 to 20 minutes or until glazed. Cool completely on foil. Store tightly covered.

KUNG PAO CHICKEN WITH CASHEWS

Steps:

• Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside.
• In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate.
• Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high.
• Add chicken, stir fry unti chicken is almost done.
• Add the onions, garlic, chiles and cashews. Stir fry for a minute.
• Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.