SLOW-COOKER CANDIED SPICED NUTS
Gift your loved ones with these easy slow-cooker candied nuts this holiday.
Provided by By Corey Valley
Categories Gifts & Decor
Time 3h5m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270, Carbohydrate 24 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 19 g, TransFat 0 g
SPICY SUGARED ALMONDS
Provided by Food Network
Time 45m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a small bowl, stir together the cinnamon, cayenne pepper and 1 tablespoon of the sugar; set aside.
- In a 4-quart saucepan, combine 1/2 cup plus 2 tablespoons water and the remaining 1 1/2 cups sugar. Stir over medium-high heat until the sugar dissolves and the mixture boils.
- Add the almonds and stir constantly over medium-high heat until the water evaporates and the sugar starts to dry and turn gray. (The sugar mixture will start to foam and then start to dry and look like sand. This takes 5 to 6 minutes.) Continue stirring constantly until the sugar starts to melt and caramelize, coating about half of the almonds in a reddish-brown sugar mixture and the rest in a glossy sugar mixture, 2 to 3 minutes.
- Sprinkle the cinnamon mixture over the almonds, stirring constantly, and immediately transfer to a baking sheet lined with parchment paper, spreading the almonds to separate. Cool completely, then break apart. Store the almonds in an airtight container for up to 2 weeks.
CANDIED SPICED NUTS
These candied spiced nuts are sweet and spicy and the sorta thing friends demolish in minutes at cocktail parties and holiday gatherings yet talk about for months afterward.
Provided by Tara O'Brady
Categories Snacks
Time 1h
Number Of Ingredients 9
Steps:
- Preheat an oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone liner.
- Spread the nuts in a single layer on the baking sheet and roast until aromatic and lightly toasted, 5 to 7 minutes, stirring halfway through. Remove from the oven.
- In a small bowl, stir 1/2 teaspoon salt with the cumin, cinnamon, ginger, and cayenne or smoked paprika.
- In a large, heavy skillet, stir the sugar with the water and remaining 1/2 teaspoon salt. Bring the mixture to a boil over medium-high heat, without stirring (you can tilt the skillet a bit to distribute the sugar and to swirl it, but do not stir the contents or the syrup will crystallize). Continue to cook until the sugar turns a medium amber color, 6 to 12 minutes, depending on your stove's exact heat.
- Working carefully and quickly, stir in half the spice mixture and all the nuts and combine well. Tip the nuts back out onto the still-lined sheet pan and spread out as evenly as you can with a fork. Immediately sprinkle the nuts with 1/3 of the reserved spice mixture. Bake, stirring and flipping the nuts with a pair of forks every 5 minutes or so to keep the nuts coated in the caramel and breaking up any large clumps, 15 to 20 minutes. Each time you stir the nuts, add 1/3 of the remaining spice mixture. The last time you stir the nuts, add the rosemary and additional sea salt, if desired.
- Let the nuts to cool completely on the baking sheet, then break up any remaining large clusters. Store in an airtight container for up to 1 week.
Nutrition Facts : ServingSize 1 oz, Calories 199 kcal, Carbohydrate 19 g, Protein 4 g, Fat 13 g, SaturatedFat 3 g, Sodium 150 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 10 g
SWEET AND SPICY ALMONDS
An addictive snack that's great for parties or just having around the house--you'll be amazed how quickly they disappear!
Provided by katiebecck
Categories Appetizers and Snacks Nuts and Seeds
Time 1h25m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
- Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
- Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 13.8 g, Fat 18.5 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 288.5 mg, Sugar 8.4 g
CANDIED PECANS
These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is that they take just 15 minutes to make!
Provided by Jennifer Segal
Categories Appetizers
Time 15m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
- Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
- Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
- Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
- Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
Nutrition Facts : ServingSize 1/4 cup, Calories 217, Fat 20 g, Carbohydrate 11 g, Protein 3 g, SaturatedFat 2 g, Sugar 8 g, Fiber 3 g, Sodium 178 mg, Cholesterol 0 mg
SWEET AND SPICED CANDIED NUTS
Provided by Chris Cockren
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Mix together brown sugar, granulated sugar, salt, cinnamon, cayenne pepper, and paprika in a small mixing bowl until fully combined and mixture is free of lumps.
- In a separate small bowl, beat together the egg white and water with a whisk until frothy but not stiff.
- Place almonds and cashews in a medium mixing bowl. Pour egg white mixture over nuts and stir to coat. Sprinkle nuts with the sugar mixture and toss until everything is evenly coated. Spread nuts in a single layer on a baking sheet fitted with a sil-pat or parchment paper. Bake for 30 minutes, stirring a few times throughout the process. Remove from oven. Nuts will harden as they cool. Once completely cool, break apart any pieces stuck together and store in a airtight container at room temperature.
- Can be made a couple days ahead of time.
SPICED CANDIED MIXED NUTS
Steps:
- Lightly roast the nuts on slow to medium in a pan.
- Either individually roast the nuts or mix all together.
- Roast the nuts by stirring frequently so they do not burn.
- After 4-5 minutes, they will release a nice aroma. Switch off and remove the roasted nuts in a pan.
- Allow it to cool.
CANDIED SPICED NUTS
I find these nuts very addicting. I really love the orange/spice combination. These don't last very long in my house, so I often have to double the recipe.
Provided by Bayhill
Categories Lunch/Snacks
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1026.4, Fat 76.4, SaturatedFat 7.2, Sodium 4.8, Carbohydrate 83.5, Fiber 8.2, Sugar 69.6, Protein 17.9
SUGAR AND SPICE CANDIED NUTS
When guests gather in your home for the holidays, make sure you have sugar and spice candied nuts on hand for all your snacking needs.
Provided by Shanna Mallon
Categories Snacks
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 300˚F. Line a baking sheet with parchment paper.
- Mix sugar, salt, cayenne, and cinnamon in a medium-sized bowl, making sure there are no lumps. Set aside.
- In the bowl of a stand mixer fit with the whisk attachment, or by hand with a whisk, beat egg white and water on medium speed until frothy but not stiff, about 1 minute. Add walnuts and pecans, and stir to coat evenly.
- Sprinkle with the sugar mixture, and toss until evenly coated. Spread in a single layer on the prepared cookie sheet.
- Bake for 30 minutes, stirring occasionally. Remove from oven and, using a spatula, gently separate nuts to make sure they are not touching to prevent them from sticking together. Cool completely on the baking sheet.
- When completely cool, pour the nuts into a bowl and serve or store in an airtight container. Nuts can be stored for 3-4 weeks.
Nutrition Facts : ServingSize 1 snack portion, Calories 243 calories, Sugar 13.5 g, Sodium 440.2 mg, Fat 19.5 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 16.7 g, Fiber 2.4 g, Protein 3.7 g, Cholesterol 0 mg
SPICED CANDIED NUTS
This is my mom's recipe; I don't know where she got it, but she sent them to me in personal 'care packages' for many, many years. They are very quick and easy to make, and they taste delicious.
Provided by Toby Jermain
Categories Candy
Time 40m
Yield 3-4 cups
Number Of Ingredients 6
Steps:
- Combine sugar, salt, cinnamon and milk.
- Cook slowly to soft ball stage (236-240 degF).
- Remove from heat.
- Immediately add vanilla and nuts.
- Stir carefully until coating loses its gloss and is creamy.
- Turn out on wax paper.
- and spread out nuts using 2 forks, being careful not to get burned.
- Cool to room temperature before storing.
SUGAR-AND-SPICE CANDIED NUTS
Categories Nut Dessert Bake Cocktail Party Super Bowl Vegetarian Kid-Friendly Quick & Easy Spice Shower Party Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly butter parchment.
- Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.
SPICED CANDIED ALMONDS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 35m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
- Bring a large pot of water to a boil. Add almonds and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add 1 cup sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
- In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon sugar, a pinch of salt, and pepper.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
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