Sugar And Spice Nuts German Almonds Food

SUGAR AND SPICE NUTS (GERMAN ALMONDS)

Steps:

• Heat oven to 275f.
• In a large bowl, place nuts; set aside.
• In small bowl, beat egg white and juice until frothy.
• Add sugar, orange rind, spices and salt, mix well.
• Pour over nuts, stirring to coat well.
• On greased cookie sheet, spread nuts so they do not touch.
• Bake, stirring every 15 minutes until light brown and crisp, 45-55 minutes.
• Cool completely and store in airtight container in cool place for up to one month.

HOT AND SPICY NUTS (SMOKE HOUSE ALMONDS)

Steps:

• Set oven to 350°F.
• Mix all ingredients (first 9 ingredients) except the nuts and kosher salt; mix well.
• Add nuts; toss to coat.
• Arrange on cookie sheet.
• Bake until nuts are toasted (watch closely as these will toast quickly!).
• Toss with kosher salt (or 1/4 teaspoon or more regular table salt).
• Store in an airtight container or freeze for up to 3 months.

GERMAN ROASTED NUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
• Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.
• Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.
• Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.
• Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.

CAYENNE SUGAR NUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Mix white sugar, brown sugar, salt, cinnamon, and cayenne pepper together in a bowl.
• Beat egg white and water together in a separate large bowl until frothy but not yet stiff; add pecans and stir to coat. Season nuts with the sugar mixture and spread onto the prepared baking sheet in a single layer.
• Roast in oven, turning occasionally, until the nuts are browned and no longer moist, about 30 minutes.
• Set baking sheet on a wire rack to cool nuts, breaking apart any nuts stuck together.

SUGAR AND SPICE ALMONDS

Steps:

• Preheat oven to 350 degrees F.
• Spray a large baking sheet with non-stick cooking spray, or pour a small amount of oil, and evenly spread with a paper towel.
• In a small dish, mix together the sugar, cinnamon, and nutmeg, set aside.
• In another bowl, combine the almonds with the corn syrup until the almonds are evenly coated; sprinkle on the sugar, stirring to make sure it gets mixed in evenly.
• Spread the coated almonds on the greased baking sheet and bake for 10-12 minutes or until bubbly, and the almonds are browned; remove from oven.
• Allow to cool on the baking sheet, stirring to prevent sticking and to separate the nuts.
• Store in an airtight container, if they last that long!

SUGAR AND SPICE NUTS

Steps:

• In a small bowl, combine he 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° for 18-20 minutes or until golden brown, stirring once.
• Cool before storing.

GERMAN SCHNECKEN

Steps:

• Soften yeast in the warm water.
• Pour the scalded milk over sugar and salt in a large bowl; stir until sugar is dissolved. Cool to lukewarm.
• Blend in 1 cup of the flour and beat until smooth. Stir in yeast. Add ABOUT HALF the remaining flour and beat until very smooth. Beat in the eggs. Vigorously beat in the 1/2 cup softened butter, 2 to 3 tablespoons at a time. Beat in enough remaining flour to make a soft dough.
• Turn dough onto a lightly floured surface. Cover and let REST 10 minutes.
• Knead until smooth and elastic ABOUT 10 MINUTES. Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top. Cover; let rise in a warm place until doubled, about 1 hour.
• Punch dough down; pull edges of dough in to center and turn over completely in bowl. Cover; let rise again until nearly doubled, about 45 minutes.
• Lightly grease twenty- four 2 1/2 inch muffin pan wells. Put about 1 teaspoon of the melted butter into each well; reserve remaining butter.
• Mix the chopped nuts, brown sugar, currants, and cinnamon. Spoon 2 teaspoons into each well and gently press 3 or 4 pecan halves onto mixture.
• Again punch dough down; form into 2 balls. Roll ball into a rectangle 1/4 to 1/3 inch thick, 6 to 8 inches wide, and 12 inches long. Brush top surface of dough with half the remaining melted butter and sprinkle evenly with half the remaining brown sugar mixture. Beginning with longer side, roll dough tightly into a long roll. Cut roll into 12 slices. Place a slice, cut side down, in each well. Repeat with second ball. Cover; let rise again until doubled, about 45 minutes.
• Bake at 375 for 15 to 20 minutes. Invert muffing pans on wire racks, set on waxed paper or aluminum foil, leaving pans over Schnecken 5 minutes. Remove from pans and cool on racks, glazed side up. To store, wrap tightly in foil Reheat just before serving. 2 dozen Schnecken.
• CAI The Canadian Family Cookbook.

SUGAR-AND-SPICE NUTS

Steps:

• Preheat oven to 325F degrees.
• Grease a baking sheet and set aside.
• Beat egg white in a large bowl with a fork or whisk until foamy.
• Stir in two cups of unsalted nuts until coated (amounts listed are my favourites, but any combination can be used, as can other nuts such as peanuts or walnuts).
• Stir in sugar and spices; toss with nuts until coated.
• Put nuts onto prepared baking sheet.
• Spread out well.
• Bake, stirring often, until golden-- about 20-25 minutes .
• Cool completely.
• Store in an airtight container.