Spicy Asian Sesame Mixed Nuts With Corn Nuts Food

SPICY ASIAN SESAME PEANUTS WITH POPCORN

Steps:

• For the Asian sesame spice blend: Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil.
• Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss 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.
• For the assembly: Stir the popcorn and chilies into the peanuts and transfer to a large bowl.

CHAAT MASALA MIXED NUTS WITH CORNFLAKES

Steps:

• Whisk chaat masala, cayenne, and sugar in a small bowl to blend. Combine cornflakes, almonds, cashews, and pecans in a medium bowl.
• Heat oil in a large saucepan over medium. Add cornflake mixture and toss to coat. Cook, tossing often, until fragrant and beginning to turn golden brown, about 5 minutes.
• Transfer cornflake mixture to a rimmed baking sheet and sprinkle half of chaat masala mixture over; toss to coat. Sprinkle remaining chaat masala mixture over and toss to coat again. Let cool, then transfer to a large bowl. Do ahead: Nut mix can be made 1 week ahead. Store airtight at room temperature.

MIXED CHIPOTLE NUTS WITH CHIPS

Steps:

• Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil.
• Put the egg white in a large bowl and whisk until frothy. Add the nuts and potato chips and toss to coat in the egg white. Add the spice blend and toss 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.

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.

SPICY NUTS

Steps:

• Place a large dry skillet over medium heat, add the nuts and toast for 5 minutes until fragrant and lightly golden, shaking the pan often to prevent scorching. Add the butter and continue to stir until melted and the nuts are well coated. Sprinkle in the cinnamon, cumin and cayenne and toss for another minute.
• Spread the nuts out on a cookie sheet and sprinkle with the salt and sugar; allow to cool. Serve immediately or store the spicy nuts in an airtight container for up to 5 days.

SPICY ASIAN SESAME MIXED NUTS WITH CORN NUTS

Steps:

• For the Asian Sesame Spice Blend: Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt 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 corn nuts, cashews, macadamias, pecans and walnuts and toss to coat in the egg white. Add the spice blend and toss to coat again.
• 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.
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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.

CORN FLAKES CHIVDA (SPICY INDIAN SNACK MIX)

Steps:

• Heat oil in a pan and add cumin seeds. Wait until they sizzle, then toss in the raisins (or other dried fruit pieces) and nuts. Stir a minute.
• Keep on very low heat and stir in the chili powder, turmeric powder, salt and sugar.
• Mix in the lime juice, keeping your face averted because the oil will splatter.
• Finally gently fold in the cornflakes over low heat for about 3-4 minutes until the cornflakes are well coated with the spice blend. Cool completely before storing in an airtight container at room temperature.

SPICY MIXED NUTS & SEEDS

Steps:

• combine all ingredients in a large bowl.
• preheat oven to 300.
• line a baking pan with tin foil, spray with cooking spray.
• spread the mixture in pan and bake for 15 minutes, stirring once.
• cool in pan, about 15 minutes.