Spicy Cocktail Nuts Food

EMERIL'S SPICY COCKTAIL NUTS

Steps:

• Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.

HOT AND SPICY COCKTAIL NUTS

Steps:

• Melt the butter in a large heavy skillet over low heat. Add the worcestershire sauce, paprika, hot pepper sauce, salt, garlic powder, onion powder, black pepper and cayenne. Mix well.
• Add the nuts and toss well to coat. Cook for 20-25 minutes on low heat, stirring frequently, until the nuts are lightly toasted. Drain on paper towels and serve hot, or store in an airtight container at room temperature until ready to serve.

SPICED COCKTAIL NUTS

Steps:

• Over medium heat in a medium nonstick skillet, toast seeds until they pop, 1 to 2 minutes. Add butter bits and melt them. Add pumpkin seeds and nuts to the pan and toast, tossing and turning the mixture to heat and toast. Remove to a serving dish.

SPICED COCKTAIL NUTS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
• In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
• Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.

SPICY COCKTAIL NUTS

Steps:

• Whisk egg white and water together until foamy.
• Pour over nuts in bowl.
• Place nuts in strainer and strain for 3 minutes.
• Place into brown paper lunch bag.
• Mix all spices together in small bowl while draining nuts.
• Pour worcestershire sauce over nuts and add spices to bag.
• Shake until well coated.
• Place on baking sheet.
• Bake 15 minutes at 275, stirring once.
• Lower heat to 225 and bake 30 minutes more, stirring every 15 minutes.
• Cool and enjoy.
• Store in airtight container.

ROSEMARY SPICED NUTS

Steps:

• Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently.
• While nuts roast, mix rosemary, sugar, cayenne and salt in a bowl. Add nuts and toss. Serve warm or cool.

SPICY STARBUCKS VIA® COCKTAIL NUTS

Steps:

• Toast nuts on a sheet pan for 10 minutes at 300F degrees. Remove nuts from oven and turn temperature down to 225F degrees.
• While nuts are toasting, combine all ingredients together, except dried fruit, in a heat-proof microwave container. Microwave briefly (20 seconds) to melt and combine mixture.
• Add toasted nuts to mixture and stir to coat. Spread in an even layer on a baking sheet.
• Bake for 45 minutes at 225F degrees. Stir nuts to evenly coat and bake on all sides.
• Spread and press dried fruit onto nuts and place back in the oven for 15 minutes.
• When candied nuts and fruit have cooled enough to handle - break up and place in an air tight container.