Sweet And Spicy Nut Mix Food

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 AND SPICY NUT MIX

Steps:

• Preheat the oven to 250 degrees.
• In a medium bowl beat together the egg white with 1 Tablespoon water until foamy.
• Add all nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Line a baking sheet with parchment paper and spread the mixture evenly.
• Bake until the nuts are mostly dry but still slightly sticky, about 40-45 minutes stirring every 15 minutes.
• Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees. Return the nuts to the oven and bake until crisp, about 30 more minutes.
• Remove from the oven and stir to loosen the nuts from the baking sheet; cool completely on the sheet.
• You can keep these in an air tight container for a few weeks.

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, 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 NUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place the nuts on a large baking pan and bake in the preheated oven 10 to 12 minutes, taking care they do not burn. Remove from heat and let cool approximately 5 minutes.
• In a small bowl, mix the white sugar, brown sugar, salt, pepper, cumin, curry powder, cloves and cinnamon.
• In a large saucepan over medium heat, place the nuts and approximately 1/2 the sugar mixture. When the mixture begins to melt, mix in the remaining mixture. Shake the pan until all the nuts are coated, about 5 minutes. Use a spoon to separate nuts that stick together. Remove from heat and cool on a lightly greased baking sheet or wax paper. Separate the nuts to prevent sticking.

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.

SPICY MIXED NUTS

Steps:

• In a large skillet, melt butter over low heat. Add nuts and Worcestershire sauce; cook and stir 5-7 minutes. Drain on paper towels. Place nuts in a large bowl. Combine remaining ingredients; sprinkle over nuts, tossing to coat. Cool. Store in an airtight container at room temperature.

SWEET AND SPICY MIXED NUTS

Steps:

• Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Melt 3/4 sup butter in large non-stick skillet over medium heat. Add sugar, 6 tableshppons water, salt, and spices; stir until sugar dissolves.
• Add all nuts; stir. Cook until liguid thickens and coats nuts, stirring often, about 4 minutes. Divide nuts and syrup between sheets; spread in single layer. Bake until glaze is golden and crisp, stirring often, about 15 minutes. Cool on sheets.
• Store airtight at room temperature.

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.

SPICY NUT MIX

Steps:

• Heat oven to 300 degrees.
• In a large mixing bowl, combine nuts and oil until nuts are well-coated. Add hot sauce and stir well to coat.
• In a separate, small bowl, combine remaining ingredients. Add to nut mixture and stir well to coat.
• Turn nuts onto rimmed baking sheet lined with parchment or Silpat and bake, stirring ingredients two or three times, 15 minutes.
• Remove and transfer to another baking sheet to cool. Store in an airtight container.

SWEET-AND-SPICY NUTS

Steps:

• In a heavy skillet cook nuts in butter over moderate heat, stirring, 2 minutes. In a small bowl stir together sugars, cayenne, black pepper, and salt and sprinkle mixture over nuts. Continue to cook nuts, stirring constantly, until sugar carmelizes, about 8 minutes. Transfer nuts to a sheet of foil and cool. Break nuts apart. Nuts may be made 3 days ahead and kept in an airtight container.

SWEET AND SPICY MIXED NUTS

Steps:

• Heat oven to 350°F.
• Mix first 3 ingredients. Pour over nuts; toss to coat.
• Spread onto bottom of 15x10x1-inch pan.
• Bake 10 to 12 min. or until lightly browned, stirring after 6 min. Cool completely.