Sweet And Spicy Roasted Nuts Food

SWEET AND SPICY ROASTED NUTS

Steps:

• Line a baking sheet with parchment paper and preheat oven to 350 degrees.
• Spread nuts evenly on the prepared baking sheet and roast in the oven for 10 minutes.
• Meanwhile, heat remaining ingredients in a medium-sized saucepan (big enough to hold all of the nuts) over low heat and simmer until nuts are done toasting.
• Add toasted nuts to saucepan and stir to coat.
• Put the nuts back on the the prepared baking sheet and spread out in an even layer.
• Roast in the oven for another 7 minutes.
• Remove and allow to cool on baking sheet, stirring occasionally so the nuts don't clump together.
• Once cool, place in a bowl to serve or an airtight container until you are ready to serve.

SWEET SPICY SMOKEY ROASTED ALMONDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil.
• In a large skillet, cook the bacon over medium heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. When cool enough to handle, chop the bacon into small pieces. Set aside.
• Meanwhile, pour off most of the bacon fat from the hot skillet and add the butter. Add the sugar, five-spice powder, cayenne and salt and stir until the sugar dissolves and everything is combined. Add the almonds and stir to coat.
• Spread the nuts on the prepared baking sheet and bake until golden brown, about 30 minutes. Stir in the bacon and serve warm or at room temperature.

SWEET AND SPICY ROASTED NUTS

Steps:

• Crank the oven to 300° (150°C). Line a lipped baking sheet with foil and coat the foil lightly with cooking spray.
• Whisk the egg white until very foamy. Add the sugar, salt, cumin, and red-pepper flakes and whisk well. Stir in the nuts and coat completely.
• Spread the nuts in a single layer on the baking sheet. Bake until they're a deep golden brown, about 25 to 30 minutes, stirring often.
• Remove the sheet from the oven and place it on a wire rack to cool. Break up any nutty clumps. The nuts can be made a week in advance. (Ha! Like they'll ever last that long.) Store in an airtight container.

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, 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 & 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 ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

SWEET, SAVORY & SPICY ROASTED NUTS

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
• Melt butter: Melt butter using the stovetop or the microwave (directions below)!(In the Microwave) Place butter in the microwave- safe bowl. Microwave on 50% power for 1 minute. Continue to microwave at 50% power for 10 second increments until just melted. Stir in the rosemary and set aside for 1 minute. Stir in the maple syrup. Set aside.(On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in maple syrup. Set aside.
• Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Stir well and set aside.
• Add butter to nuts: Pour the butter over the nuts. Stir and toss to completely coat. Transfer the seasoned nuts to the prepared baking sheet, arranging them in a single even layer.
• Bake: Bake nuts for 10 minutes. Remove and stir, arranging nuts into a single layer. Return nuts to oven and continue to roast for an additional 5-8 minutes, or until they are aromatic and light golden in color (they will get darker upon sitting).
• OPTIONAL (for more flavor!): While the nuts are still hot and fresh out of the oven (on the pan), sprinkle the Turbinado sugar and flaked sea salt evenly over the nuts.
• Cool: Place the baking sheet on a wire rack and stir the nuts, spreading them back out into an even single layer once. Set aside and allow the nuts to cool on the pan for 15 minutes.
• Serve: Transfer to a serving bowl or a container with a tight fitting lid for storage. Enjoy!

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 NUTS AND BOLTS

Steps:

• In two large baking pans, combine cereals, nuts and pretzels.
• In a small saucepan, melt butter with remaining ingredients; heat until sugar is dissolved. Pour over cereal mixture and mix lightly.
• Bake, uncovered, at 250°F for 1 hour, stirring thoroughly every 15 minutes.
• Cool and store in an air-tight container.

SWEET AND SPICY CAJUN ROASTED PEANUTS

Steps:

• Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Then whisk in sugar and seasonings (if you only have garlic salt, add only 1/4 tsp (1 mL) salt) until blended. Add peanuts and stir to coat.
• Spread peanuts out on prepared baking sheet. Roast in preheated oven, stirring a couple of times until nuts are golden brown and mixture is barely sticky, 20 to 25 minutes. Taste, adding a little more salt if needed. Cool completely, breaking up nuts as they cool. Store in an airtight container for a couple of weeks.

SWEET AND SPICY CHINESE FIVE SPICE ROASTED ALMONDS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, toss the almonds with the olive oil.
• Spread almonds out on a sheet pan in a single layer. (Keep the mixing bowl handy - you will need it again.)
• While oven heats, mix the spices, salt, and sugar in a small bowl; set aside.
• Bake almonds for 10 minutes.
• Remove pan from oven and carefully pour the hot almonds back into the mixing bowl.
• Sprinkle spices over the nuts and toss well with a spoon.
• Pour the seasoned almonds back onto the sheet pan and return to the oven for 5 minutes.
• Remove from oven and let nuts cool completely on pan.
• Store cooled nuts in a covered container.

SWEET AND SPICY NUTS

Steps:

• Preheat oven to 325°f.
• Grease two 15 1/2" x 10 1/2" jelly-roll pans.
• In small bowl, stir sugar, salt, cumin, cinnamon, black pepper, and red pepper.
• In large bowl, with wire whisk, beat egg white until foamy.
• Stir nuts into egg white.
• Add sugar mixture; toss until nuts are thoroughly coated.
• Divide nut mixture between prepared jelly-roll pans, spreading evenly.
• Bake nuts 25-27 minutes or until golden brown and dry, stirring twice during baking.
• With slotted spoon, transfer nuts to waxed paper; spread in single layer to cool.
• Store nuts in tightly covered container at rool temperature up to 1 month.

SWEET AND SALTY ROASTED NUTS

Steps:

• Preheat oven to 300 degrees F. In a medium bowl, combine egg white and water; beat with a fork until frothy. Add nuts; toss to coat. Let stand for 5 minutes.
• Meanwhile, in a large plastic bag, combine brown sugar, cumin, chili powder, garlic salt, and cayenne pepper. Add nuts; shake well to coat. Spread nuts evenly in a 15x10x1-inch baking pan.
• Bake for 35 to 40 minutes or until nuts are toasted and coating is dry, stirring twice. Transfer to a large sheet of foil. Cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

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 AND SPICY ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Combine egg white and vanilla in large bowl; beat until frothy. Add almonds and toss to coat. Pour almonds into a mesh strainer to drain excess liquid, 5 to 10 minutes. Return strained almonds to the bowl.
• Stir white sugar, brown sugar, cinnamon, chili powder, and salt together in a bowl. Sprinkle sugar mixture over almonds and toss to coat evenly. Spread coated nuts evenly onto prepared jelly roll pan.
• Bake, stirring every 20 minutes, until the seasoning clings to the almonds, about 1 hour. Allow to cool completely before storing in an air-tight container.

SWEET AND SPICY ROASTED NUTS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with a piece of parchment paper and set aside. Combine the cashews, walnuts, almonds and pepitas in a large bowl and toss to combine. Whisk together the egg white, water, sugar, salt, cayenne and chipotle pepper and cinnamon. Drizzle mixture over the nuts and toss to combine, making sure they are evenly coated. Transfer nuts to prepared baking sheet and spread in an even layer. Roast in oven for 30 minutes, stirring occasionally. Remove from oven; separate the nuts as they cool. Once they are completely cooled, transfer to 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.

SWEET AND SPICY ROASTED NUTS

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment or foil. Set aside. Place the nuts in a large bowl.
• In a small saucepan, melt the butter. Add in the honey, brown sugar, and Dan-O's seasonings. Stir to combine.
• Drizzle the melted seasoned butter over the nuts and toss to coat. Pour the nuts onto the prepared baking sheet. Roast the nuts in the oven for 12-15 minutes until the nuts turn slightly golden brown.
• Remove the pan from the oven and let the nuts cool completely before serving. Store in an airtight container at room temperature for up to 1 week, or up to 4 weeks in a container in the refrigerator.

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 ROASTED ALMONDS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, stir the oil, sugar, and salt to blend. Add the almonds, and toss to coat. Arrange the almond mixture on a large, heavy baking sheet, spacing the almonds evenly. Bake, stirring occasionally, until golden brown, about 15 minutes. Serve warm or at room temperature.

SWEET AND SPICY HOLIDAY MIXED NUTS

Steps:

• Oven 250.
• Whisk eggs and water until frothy. Stir in nuts. Mix well. Stir in remaining ingredients. Mix well. Spread nuts on lightly buttered cookie sheet. Bake until dry, about 45 minutes. Cool and break into chunks. (Can be made ahead and kept in an airtight container for 3 days.).