Sweet Savory Roasted Spiced Walnuts Food

SPICED WALNUTS

Steps:

• In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
• Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

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.

SPICED ROASTED WALNUTS (VEGAN & GF)

Steps:

• Preheat oven to 350°F.
• Place walnuts in a large bowl and toss walnuts with olive oil.
• Add all spices in the bowl and toss well.
• Lay the spiced walnuts on a baking sheet in a single layer. Optional: use aluminum foil or parchment paper for easy clean-up. Bake for 5-10 minutes until golden brown. Enjoy!
• Heat olive oil or melt 2 tablespoons butter in a large, heavy skillet over medium heat, 2-3 minutes.
• Add walnuts, sprinkle with desired seasonings. Stir frequently to prevent walnuts from burning. Toast for 1-2 minutes or until the walnuts are golden brown. Transfer to a cookie sheet or a plate to let cool.

SIMPLE SWEET AND SAVORY SPICED WALNUTS

Steps:

• Have ready a silpat on a sheet pan or a parchment lined pan on a surface which can withstand heat.
• Mash the garlic with the brown sugar and spices to form a paste.
• Melt the butter in a non stick skillet over medium heat.
• Add the sugar/spice paste to the skillet and, using a wooden spoon or spatula, stir to combine the butter and paste (about a minute or two).
• Once it is roughly combined, add the walnuts and stir to coat; this will take no more than a minute or two.
• When the walnuts are coated, transfer them to the silpat or parchment.
• Spread them out with your wooden spatula and allow to cool.
• Store the cooled nuts in a tin or jar.
• Use in salads (butter lettuce, beets, blue cheese and these nuts--super!), or as a nibble with cocktails/apertifs.

SWEET & SAVORY ROASTED SPICED WALNUTS

Steps:

• Preheat an oven to 375°F Line a rimmed baking sheet with aluminum foil and lightly butter the foil.
• In a small bowl, combine the sugar, cinnamon, cardamom, cloves, salt and pepper. In another bowl, whisk the egg white until frothy. Add the sugar mixture and whisk to blend, then whisk in the orange zest. Add the walnuts and stir until thoroughly coated. Spread the walnuts on the prepared baking sheet in an even layer.
• Bake the walnuts, stirring every 10 minutes to loosen them, until golden, about 30 minutes. Transfer the walnuts to a bowl and let cool. Store in an airtight container for up to 3 weeks.

SWEET & SPICY WALNUTS

Steps:

• Preheat oven to 350°F.
• Toss walnuts with egg whites.
• Mix sugar with cayenne pepper and toss with the walnuts and egg whites.
• Spread walnuts on a baking sheet that has been sprayed with cooking oil.
• Bake for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let cool and enjoy.
• Serve with Seared Filet Mignon with Blue Cheese or as an appetizer, snack or dessert topping.
• Heart-Checked certification does not apply to all recipes or information unless expressly stated.

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

SAVORY SPICED NUTS

Steps:

• Heat oven to 275 degrees.
• Whisk egg white and water until foamy.
• Toss with nuts, and pour into strainer.
• Strain for 3 minutes.
• Pour nuts into brown paper bag, and shake with spices until coated.
• Pour onto cookie sheet and spread out.
• Bake 15 minutes and stir.
• Lower heat to 225 degrees, and bake 1 hour, stirring a few times.
• Turn off oven and cool with door propped open.
• Store in airtight container.

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).