Spiced Nut Mix Food

SPICED NUT MIX

Steps:

• In a bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15x10x1-in. baking pans. , Bake, uncovered, at 300° for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.

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.

SPICY MIXED NUTS

Steps:

• In a large skillet, melt butter over low heat. Add nuts and Worcestershire sauce; cook and stir 5-7 minutes. Drain on paper towels. Place nuts in a large bowl. Combine remaining ingredients; sprinkle over nuts, tossing to coat. Cool. Store in an airtight container at room temperature.

SPICY NUT MIX

Steps:

• Heat oven to 300 degrees.
• In a large mixing bowl, combine nuts and oil until nuts are well-coated. Add hot sauce and stir well to coat.
• In a separate, small bowl, combine remaining ingredients. Add to nut mixture and stir well to coat.
• Turn nuts onto rimmed baking sheet lined with parchment or Silpat and bake, stirring ingredients two or three times, 15 minutes.
• Remove and transfer to another baking sheet to cool. Store in an airtight container.

SPICED MIXED COCKTAIL NUTS WITH PRETZELS

Steps:

• For the cocktail spice blend: Mix together the sugar, paprika, thyme, mustard, cinnamon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
• Put the egg white in a large bowl and whisk until frothy. Add the cashews, peanuts, pecans, walnuts and pretzels and toss to coat in the egg white. Add the spice blend and toss again to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

SPICED MIXED NUTS

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.
• Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
• Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat.
• Hotter: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed.
• Hottest: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.

SWEET, SPICY AND SALTY CANDIED NUT MIX

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

SPICED NUTS

Steps:

• Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
• Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.

SPICED GLAZED NUTS AND PRETZEL MIX

Steps:

• 1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
• 2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
• Add the salt, warm nuts, pretzels, and stir until the nuts and pretzels are completely coated.
• 3. Spread the mixture back on the baking sheet and return to the oven for 12 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
• Once cool, this mixture can be stored in an airtight container for up to a week.

SAVORY SPICED NUTS

Steps:

• Heat oven to 275 degrees.
• Whisk egg white and water until foamy.
• Toss with nuts, and pour into strainer.
• Strain for 3 minutes.
• Pour nuts into brown paper bag, and shake with spices until coated.
• Pour onto cookie sheet and spread out.
• Bake 15 minutes and stir.
• Lower heat to 225 degrees, and bake 1 hour, stirring a few times.
• Turn off oven and cool with door propped open.
• Store in airtight container.

CONTEST-WINNING SUGAR 'N' SPICE NUTS

Steps:

• In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.

SPICY NUT MIX

Steps:

• Heat the oil in a small skillet set over medium heat until very hot but not smoking, about 1 minute. Add the mustard and coriander seeds, and heat until mustard seeds crackle, about 2 minutes. Add the curry leaves; stir to combine. Add cashews, almonds, turmeric, and cayenne pepper. Increase heat to medium high. Use a flat spatula to stir and turn over the ingredients, combining the flavors and toasting the nuts evenly, about 10 minutes.
• Remove from heat, and add the lemon juice, cilantro, and salt. Nuts may be served warm or at room temperature. The mix may be made a day in advance and kept at room temperature in an airtight container.

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.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

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.