Spiced Candied Walnuts Food

SPICED CANDIED WALNUTS

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 walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' 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, 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.

SPICY CANDIED WALNUTS

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts in an even layer onto a rimmed baking sheet. Place in the oven and roast for 5 minutes. Shake the pan to redistribute the walnuts and return to the oven for 3 minutes longer. Alternatively, in a large non-stick skillet over medium heat, toast the walnuts, stirring constantly, until they are hot and lightly toasted, about 5 minutes.
• While the walnuts are roasting, pour maple syrup into a large bowl and set aside.
• Whisk together the sugar, cayenne pepper, ginger, cinnamon, salt, and black pepper. Set aside.
• Immediately add the hot walnuts to the maple syrup and toss to coat. Stir in the spice mixture until the walnuts are evenly coated.
• Spread the walnuts on a baking sheet in a single layer and cool completely before serving.

SPICED CANDIED WALNUTS

Steps:

• In a deep saucepan, pour oil to a depth of at least 3 inches and heat to 350 degrees F.
• While the oil is heating, bring a large pot of water to a boil.
• Measure the salt, cinnamon, cayenne pepper and black pepper into a small bowl and mix well.
• Holding the nuts in a sieve, dip them briefly into the boiling water, about 1 minute for large halves.
• (Blanching removes some of the tannins and makes walnuts taste sweet).
• Transfer to a large bowl with a little water clinging to them.
• While the nuts are still hot and wet, add the sugar and toss well to evenly coat.
• The sugar will melt on contact with the hot nuts.
• Keep stirring and tossing until all the sugar has melted.
• If bits of unmelted 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 1 minute.
• Be careful not to overcook.
• Scatter on an unlined baking sheet to cool slightly.
• 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.

SPICED WALNUTS

Steps:

• Preheat oven to 275°. In a bowl, beat egg white and water until foamy. Add walnuts. In a large bowl, combine remaining ingredients. Add nut mixture; toss to coat. , Transfer to greased baking sheets. Bake until toasted and crisp, 45-50 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

SUGAR AND SPICE CANDIED NUTS

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.

SWEET AND SPICED CANDIED NUTS

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.

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.

SPICED WALNUTS

Steps:

• In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
• Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

HONEY SPICED CANDIED WALNUT

Steps:

• Pre-heat Oven to 180 degrees. Line a baking tray with a silicone mat.
• In a bowl mix brown sugar, chilli powder, cinnamon powder, salt and garm masala.
• Microwave honey and butter for 15-20 seconds in a microwave-safe bowl. Mix well.
• Add Walnut and mix till well incorporated.
• Spread walnut in the lined baking tray evenly.
• Bake in the preheated oven for 30 minutes. Stir it once midway and bake again.
• Remove baked walnuts from the oven and let it cool for 10 minutes.
• Sprinkle brown sugar-spice mixture all over and toss well.
• Spread Walnuts in a single layer, until they are completely cooled and crispy to touch.
• Keep in an airtight container at room temperature.

SUGAR-AND-SPICE CANDIED NUTS

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.

CANDIED SPICY WALNUTS

Steps:

• Combine 2 cups water, sugar, and cayenne in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves and occasionally brushing down sides of pan with pastry brush dipped into water. Add walnuts to pan; reduce heat to medium and cook until syrup boils and bubbles thickly and vigorously and nuts are very sticky, about 35 minutes.
• Meanwhile, pour enough vegetable oil into heavy large saucepan to reach depth of 4 inches; heat vegetable oil to 350°F. Drain walnuts, discarding syrup. Working in batches and using slotted spoon, transfer walnuts to hot oil and cook until well browned, stirring constantly, about 2 minutes per batch. Using slotted spoon, transfer walnuts to rimmed baking sheet. Sprinkle with coarse salt; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)