Sweet N Savory Nuts Food

SWEET 'N SAVORY NUTS

Steps:

• Heat oven to 350°F.
• Toss nuts with seasonings in large bowl. Add combined honey and butter; mix lightly.
• Spread onto baking sheet.
• Bake 15 min., stirring after 8 min. Cool completely.

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 'N' SAVORY ROASTED NUTS AND PRETZELS

Steps:

• 1. Preheat the oven to 350 degrees F. 2. On a parchment lined baking sheet, combine the nuts and spread in a single layer. Transfer to the oven and roast for 15-20 minutes or until lightly golden and toast. Remove from the oven and add the pretzels, butter, soy sauce, maple, rosemary, cayenne, chili powder, paprika, onion powder, garlic powder, and salt. Toss well to evenly combine. Return to the oven and roast for another 10-15 minutes or until the nuts are glazed. 3. Serve warm with additional rosemary or cool completely and store in an air tight container for up to 2 weeks.

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 SAVORY NUTS

Steps:

• Preheat oven to 325 degrees.
• Lightly beat egg white in a large bowl. Add all remaining ingredients except nuts, mixing until slightly frothy. Fold in nuts.
• Spray or lightly grease a rimmed baking sheet. Pour mixture onto sheet, spreading nuts out in a single layer. Bake until crispy, 40 to 45 minutes, turning once after 20 minutes. Cool completely before serving.

PARTY NUTS

Steps:

• Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
• Mix maple, salt, cinnamon and cayenne in a small bowl.
• Add nuts and fresh rosemary and toss to coat.
• Spread nuts on a baking sheet and roast in oven for 10 minutes, toss and roast for another 5-10 minutes. Nuts are done when they're fragrant and browning just a bit.
• Let nuts cool completely before serving or transferring to containers for storage or gifting. Store leftover nuts at room temperature in a sealed 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 'N SAVORY CANDIED NUT MIX

Steps:

• Mix all ingredients for the spice coating mixture in a small bowl and set aside.
• Lightly oil a large metal bowl. Put the mixed nuts in the oiled bowl and set aside.
• Over medium heat, melt the strawberry spread in a small saucepan. Stir in 2 tablespoons paprika and 2 tsp cumin. Continue cooking this mixture until it reads 230 to 240 degrees F on a candy thermometer. I know this might seem obvious, but DO NOT taste test this mixture, and take care not to spill any on your skin -- it will cause serious burns.
• As soon as mixture reaches temperature, remove from heat and carefully pour over nut mixture immediately. Stir mixture with a wooden spoon for even distribution of glaze.
• Cool glazed nuts for about 5 minutes, or until they are cool enough to handle. Sprinkle the spice coating mixture over them and stir to combine.
• Cool completely before packing in airtight containers.

SWEET & SAVORY SPICED NUTS

Steps:

• Toast pecans in a 350F oven for 6 minutes, or till they smell good & have started to change colour.
• Stir spice mix together.
• Combine glaze ingredients in a heavy pot, bring to boil over medium heat, whisk constantly.
• Stir nuts into glaze & continue stirring till all the nuts are shiny & the liquid is gone, about 1 or 2 minutes.
• Pour nuts in a mixing bowl, sprinkle on spice mix & toss to coat nuts.
• Spred on parchment lined cookie sheet and bake at 350F for 4 minutes.
• Watch carefully to make sure they don't burn.
• Cool & store in airtight container (but not a plastic bag).

SWEET AND SAVORY SPICED NUTS

Steps:

• Preheat oven to 350°F with rack in middle. Lightly oil a 4-sided sheet pan.
• Whisk together sugar, spices, and 3/4 teaspoon salt in a small bowl. Whisk egg white in a medium bowl until frothy, then stir in nuts. Add spice mixture and toss to coat.
• Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes. Loosen nuts from pan, then cool completely.
• What to drink:
• Schloss Saarstein 1st Growth Riesling Kabinett '08