Spicy Praline Cashews Food

PRALINE RECIPE

Steps:

• Roughly chop the nuts of your choice. Set them aside. Grease a plate with butter or keep a parchment paper ready.
• Add sugar to a heavy bottom pan.
• Begin to melt on a medium flame.
• Avoid stirring the sugar. Swirl the pan as needed for even distribution.
• When the sugar begins to melt, gently swirl the pan as needed for the sugar to melt evenly.
• You can use a spoon to push the sugar stuck towards the edges inside.
• Reduce the flame to the lowest. Keep a tbsp of butter ready.
• When the sugar melts completely and begins to smoke, take off the pan from the heat. Do not allow the sugar to smoke up for longer.
• Immediately add butter and mix well.
• The mixture froths up and reduces.
• Add the chopped nuts. Mix well.
• Pour this to the parchment paper or plate.
• Cool it completely. Remove the brittle and break it to small pieces.
• You can keep the brittle in a zip lock bag or cloth. Cover the brittle well.
• Using a rolling pan, crush it to a small pieces. You can add it to a blender and make a coarse powder.
• Store praline in a glass jar and use as needed to top your desserts.

SPICY PRALINE CASHEWS

Steps:

• In a large heavy saucepan over medium heat, combine sugar and vinegar. Cook, without stirring, until mixture turns a golden amber color, about 8 minutes. Remove from the heat; stir in the salt, cumin and cayenne. Add cashews; stir until blended. Cool on waxed paper. Store in an airtight container.

SPICY CASHEWS RECIPE - THAI CHILI MIX

Steps:

• Add cashew nuts into a cold pan. Place on the stove top, add medium to high heat frying oil such as sustainable palm oil and heat.
• Stir the cashew nuts as the oil heats up to stop them burning.
• When the cashews are sizzling and a golden brown colour drain them out onto a kitchen paper towel to let them cool down. Pat the top surface to reduce any surface oil.
• Chop the spring (green) onion tops and spur chili into small pieces.
• Wash surfaces of the kaffir lime leaves, tear the spine out. Roll the leaves up and finely julienne.
• Add back to the pan the mostly cooled down cashews, chopped chili, kaffir lime leaf and green onion tops. Sprinkle over a half teaspoon of table salt and mix together.
• Serve out on a nice plate and garnish with mint leaves.

SPICED PRALINE MERINGUES

Steps:

• Preheat the oven to 375°F/190°C.
• Spread the almonds out on a small rimmed baking sheet and roast in the oven for 5-7 minutes, until lightly browned. Set aside to cool. Line two large rimmed baking sheets with parchment paper and set aside.
• Place 1/4 cup/50 g of the sugar in a small saucepan with the water and stir to combine. Cook over high heat for about 4 minutes, until it has turned a light golden brown; do not stir, just gently shake the pan to help the sugar dissolve. Add the almonds and cook for 1 minute, so the nuts are coated and the caramel turns dark, without burning. Pour the mixture onto one of the lined baking sheets and set aside until cool.
• Once cool, break the praline into smaller pieces, place in a food processor and process to form a rough powder. Remove from the machine, place in a shallow bowl and combine with the spices, orange zest and salt. Set aside.
• Spread the remaining sugar out on the second lined baking sheet and place in the oven for 7 minutes, until the sugar is hot. Remove from the oven and lower the temperature to 275°F/130°C. As soon as the sugar is out of the oven, place the egg whites in the bowl of an electric mixer with the whisk attachment in place and beat on high speed until they begin to froth up. Carefully add the hot sugar to the egg whites, 1 tbsp at a time, and continue beating for 7-8 minutes until the mixture is completely cold. At this point it should be silky and thick and keep its shape when you lift a little bit from the bowl.
• . Line two large baking sheets with parchment paper. Use an extra-large serving spoon to scoop up some meringue, and use another large spoon to help shape it into a rough ball the size of a large apple. Sprinkle some praline over half the meringue ball, then place on the baking sheet, repeat with the rest of the mixture, spacing the balls as far apart as possible, as they will increase in size.
• Place the meringues in the oven for 2-2 1/2 hours. Check that they are done by lifting them from the baking sheet and gently tapping to make sure the outside is completely firm and the center is only a little soft. Remove from the oven and leave on the baking sheet to cool.
• Storage
• These will keep for up to 10 days. If you are not hanging them on the tree, wrap them loosely in aluminum foil and keep at room temperature.

SPICED HOLIDAY PRALINES

Steps:

• In a saucepan, combine sugar, cane syrup, pecans and 1/2 cup water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.
• Remove saucepan from heat and immediately stir in butter, vanilla extract and spices. Allow mixture to cool for 10 minutes.
• Carefully using a hand-held mixer, or a standing mixer fitted with the paddle attachment, whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools (it should still be warm). The pecans will break up a bit.
• Use a tablespoon-size cookie dough scoop to drop mixture onto two parchment-paper-lined baking sheets (12 pralines on each sheet). Use a spatula to flatten each praline. Let cool completely and store in a tin, creating separate layers with wax paper.

SPICY ROASTED CASHEW NUTS

Steps:

• Pre-heat oven to fan assisted 140C /160C / 325F /Gas 3.
• Line a roasting tray with baking parchment.
• Combine all the ingredients together in a bowl.
• Spread out spiced cashews in a single layer on the roasting tray.
• Roast for about 15 min turning them twice to ensure they are evenly roasted
• Remove from the oven and transfer to a serving bowl.
• Now try very hard to keep your hands off them till the guest arrive.
• Serve and enjoy.

HOMEMADE SPICY ROASTED CASHEWS RECIPE

Steps:

• Pre-heat the oven at 350F In a large bowl, add all the ingredients. Mix them well. Add the cashews into the mixture and toss them all until all the cashews are coated with the mixture, Line a baking sheet with parchment paper. Spread the coated cashews on the baking sheet. Bake for 10-15 minutes. Check on the cashews 10 minutes into baking to make sure they are not burning.

SPICY CASHEWS

Steps:

• Place a medium-size saute pan over medium heat.
• Add olive oil and cashews and toss to coat.
• Add chili powder, salt, and pepper and toss until warmed through.
• Remove from heat and serve.
• They will crisp as they sit.

AROMATIC PRAWN & CASHEW CURRY

Steps:

• Put the onion, ginger, garlic, chillies and coriander stalks in a small food processor, or pestle and mortar, and mix to a paste. Meanwhile, heat the butter or ghee and oil in a large pan. Add the paste to the pan and stir-fry for 5 mins to soften. Add the garam masala and cook for a further 2 mins until aromatic.
• Meanwhile, toast the cashew nuts in a small pan until golden. Tip half into the food processor and blend until finely ground. Set aside the remaining cashews.
• Add the blended cashews, the tomatoes and the chicken stock to the pan. Season and bring to a boil, then lower the heat and simmer, covered with a lid, for 45 mins. Add the prawns and cook for a further 2-3 mins until they turn pink, then add the yogurt and double cream and stir well. Scatter with the coriander leaves and the remaining cashew nuts, and serve with rice and naan bread.

SPICED CANDIED CASHEWS

Steps:

• Line a baking sheet with parchment paper.
• Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
• Meanwhile, mix the spices together in a small bowl.
• After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
• Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
• Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.

CINNAMON PRALINE NUTS

Steps:

• Preheat oven to 350°. In a large bowl, mix the first five ingredients until blended. Add pecans and walnuts; toss to coat., Transfer to a greased baking sheet. Bake 20-25 minutes or until toasted, stirring twice. Cool completely. Store in an airtight container.

SPICY CASHEWS

Steps:

• Place a medium-size saute pan over medium heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, and pepper and toss until warmed through. Remove from heat and serve. They will crisp as they sit.

EASY CINNAMON PECAN PRALINE RECIPE

Steps:

• Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot, making sure the tip reaches the bottom. Measure both sugars, cream, butter, and cinnamon into the pot.
• Meanwhile, set out two baking sheets lined with parchment paper.
• Once the mixture starts to boil, stir. Continue to cook and stir until it reaches 235°F. Turn off the heat but leave the pot on the burner to keep warm. Quickly stir in the pecans, salt, and vanilla.
• Once the pecans are fully coated, use a large tablespoon or cookie scoop to QUICKLY spoon clumps of candy mixture onto the baking sheets. WORK FAST. The praline mixture starts to dry and harden quickly and does not reheat with the original texture. It's common to have one "pretty" pan of pralines and one ugly pan (that tastes just as good) if you don't work fast. This is a time when two sets of hands is very helpful! *But be careful - hot molten sugar can be dangerous.
• Allow the praline pecans to dry, then move to an airtight container until ready to serve.

PRALINE NUT CHEX MIX

Steps:

• Heat oven to 375.
• spray a large shallow pan with cooking spray.
• Mix cereal, pretzels, and nuts in a large bowl, then place in shallow pan.
• Combine brown sugar, butter and corn syrup in a sauce pan. Cook over medium heat, bring to a boil. Boil for 4-6 minutes stirring constantly.
• Remove from heat, add baking soda and vanilla. Stir quickly and then pour over cereal mix. Toss cereal mix.
• Bake in oven 10-15 minutes stirring every 5 minutes until set.
• Pour onto alumimnum foil to cool. Break large pieces apart.
• Store in airtight container.
• Enjoy!