Sweet And Spiced Candied Nuts Food

CANDIED PECANS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
• Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
• Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
• Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
• Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

SWEET, SPICY AND SALTY CANDIED NUT MIX

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

SWEET AND SPICY CANDIED PECANS

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with cooking spray.
• Spread the pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
• While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, salt, cayenne, and cinnamon.
• Once the pecans are fragrant, remove them from the oven and pour the hot nuts into the coating mixture, reserving the baking sheet. Be careful as it might splutter and hiss. Stir until the nuts are evenly coated.
• Pour the nuts back onto the reserved baking sheet, spreading them out into an even layer.
• Bake for another 10 minutes, stirring after every 3 to 4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
• Once cool, break the nuts apart or coarsely chop them.
• Use them in your favorite recipe or simply serve and enjoy!

SWEET AND SPICED CANDIED NUTS

Steps:

• Preheat oven to 300°F. Mix together brown sugar, granulated sugar, salt, cinnamon, cayenne pepper, and paprika in a small mixing bowl until fully combined and mixture is free of lumps.
• In a separate small bowl, beat together the egg white and water with a whisk until frothy but not stiff.
• Place almonds and cashews in a medium mixing bowl. Pour egg white mixture over nuts and stir to coat. Sprinkle nuts with the sugar mixture and toss until everything is evenly coated. Spread nuts in a single layer on a baking sheet fitted with a sil-pat or parchment paper. Bake for 30 minutes, stirring a few times throughout the process. Remove from oven. Nuts will harden as they cool. Once completely cool, break apart any pieces stuck together and store in a airtight container at room temperature.
• Can be made a couple days ahead of time.

SWEET & SPICY NUTS

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

SWEET-AND-SPICY PECANS

Steps:

• Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
• Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.

SWEET & SPICY NUTS

Steps:

• Heat oven to 140C/120C fan/gas 1. Mix the oil with the spices, then stir in the nuts and drizzle over half the honey. Spread over a baking sheet and cook for 10 mins.
• Remove from the oven and drizzle over the remaining honey, then return to the oven and cook for a further 10 mins. Allow to cool completely.

SWEET AND SPICY CANDIED PECANS - WITH A KICK

Steps:

• Preheat oven to 325°F Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
• Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead- store airtight at room temperature).
• Makes 1 1/2 cups.
• NOTE: Recipe is easily doubled, freezes well in ziplock bags.
• Serve as a snack, topping for appetizers or salads (see my Waldorf Salad recipe #117914) or candied sweet potatoes, -or- give as a gift for the holidays.

CANDIED SPICED NUTS

Steps:

• Combine all ingredients in a medium size heavy skillet. Heat over medium-high heat to boiling.
• Cook, stirring constantly, until all of the liquid is evaporated and nuts are coated and sugary (approximately 5 minutes).
• Transfer to a non-stick baking sheet; break nuts apart while still warm. Let cool.