Sugar N Spice Nuts Food

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.

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.

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.

SWEET-AND-SPICY NUTS

Steps:

• Grind 1/2 teaspoon each caraway and coriander seeds in a spice grinder. Whisk 2 egg whites to soft peaks; fold in the spices, 2 teaspoons kosher salt, 6 chopped dried arbol chiles, 1/3 cup sugar, 1/4 teaspoon orange zest, 3 cups mixed nuts and 3 tablespoons diced butter. Spread on a baking sheet; bake at 325 degrees F, stirring occasionally, 45 to 50 minutes. Let cool. Crumble the chiles for extra heat.

SUGAR 'N' SPICE NUTS

Steps:

• Place nuts in a large bowl. In a small bowl, beat egg white and orange juice with a fork until foamy. Add the sugar, orange zest, cinnamon, ginger and allspice; mix well. Pour over nuts and stir to coat. , Spread into an ungreased 15x10x1-in. baking pan. Bake at 275° for 45-50 minutes or until nuts are crisp and lightly browned, stirring every 15 minutes. , Cool completely. Store in an airtight container.

SUGAR 'N' SPICE NUTS

Steps:

• In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine the remaining ingredients. Add to nut mixture and stir gently to coat. Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 300 degrees F for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.

SPORTY SUGAR-SPICE NUTS

Steps:

• In a large bowl, combine the first eight ingredients. Add nuts and stir until coated. Spread in a greased 15x10x1-in. baking pan. , Bake at 250° for 45 minutes or until golden brown, stirring every 15 minutes. Spread on a waxed paper-lined baking sheet to cool. Store in an airtight container.

CRUNCHY SUGAR 'N' SPICE NUTS

Steps:

• In a large bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine the remaining ingredients. Add to nut mixture and stir gently to coat. , 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.

SUGAR 'N' SPICE MIXED NUTS

Steps:

• In a bowl, combine the egg white and butter. Add the peanuts, walnuts, cashews, almonds, pecans and sunflower kernels. In a large bowl, combine the sugar, cornstarch, cinnamon, allspice, nutmeg and salt. Add nut mixture and toss to coat. , Transfer to a greased shallow 2-1/2-qt. baking dish. Bake at 275° for 45 minutes or until toasted and crisp, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

SUGARED SPICED NUTS

Steps:

• Preheat oven to 250°F.
• Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.

SUGAR-AND-SPICE CANDIED NUTS

Steps:

• Put oven rack in middle position and preheat oven to 350 degrees; line a large baking sheet with parchment paper and lightly butter parchment.
• Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat.
• Add the nuts and cook, stirring constantly, 3 minutes.
• Spread nuts in 1 layer on lined baking sheet, separating any clumps.
• Bake, stirring nuts once with a heatproof rubber(Silicone)Spatula halfway throufh baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes.
• Cool on baking sheet on a wire rack 45 minutes, then break into small clusters with your hands.

SUGARED SPICED NUTS

Steps:

• Preheat oven to 250 degrees.
• In a large bowl, mix together everything but nuts.
• Add the nuts and stir until coated well.
• Spread evenly onto a greased cookie sheet or baking pan.
• Bake for 45 minutes, stirring every 15 minutes or so.
• Spread out on waxed paper to cool.
• Store in a zipper bag or airtight container.

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.

SUGAR-AND-SPICE CANDIED NUTS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan., Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container.