Walnut Spice Kisses 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.

SPICED WALNUTS

Steps:

• In a skillet, heat the oil over moderate heat. Add the walnuts, tossing to coat.
• Add the sugar, salt and cayenne, and cook, stirring constantly for 8 minutes or until nuts are well coated and sugar has caramelized.

WALNUT SPICE KISSES

Steps:

• Combine sugar, cinnamon, and nutmeg; set aside.
• Beat egg white (at room temperature) and salt at high speed of an electric mixer 1 minute.
• Gradually add sugar mixture, 1 tbls.
• at a time, beating until stiff peaks form.
• Fold in walnuts.
• Drop by teaspoonfuls onto lightly greased cookie sheets.
• Bake at 250* for 35 to 40 minutes.

AUNT GRETA'S WALNUT MERINGUES

Steps:

• Heat oven to 300 degrees F.
• Whip the egg white with a whip attachment until stiff.
• Add the sugar, cinnamon, and salt and continue whipping until stiff and glossy. Fold in the walnuts.
• Drop by spoonfuls onto a parchment lined sheet pan and bake 35 to 40 minutes. Cool and remove from the pan. Store in an airtight container.

SPICED CANDIED WALNUTS

Steps:

• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

SPICED WALNUTS

Steps:

• Preheat oven to 275°. In a bowl, beat egg white and water until foamy. Add walnuts. In a large bowl, combine remaining ingredients. Add nut mixture; toss to coat. , Transfer to greased baking sheets. Bake until toasted and crisp, 45-50 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

WALNUT SPICE COOKIES

Steps:

• To toast walnuts, place on baking sheet and bake at 350* for 6 to 8 min or until pale brown and fragrant.
• Beat brown sugar, butter, baking powder, vanilla, cinnamon, ginger and salt in large bowl at medium speed 3 to 4 min or until lightened in color and smooth. Beat in molasses and milk until blended. Beat in egg (mixture will look curdled). At low speed, beat in flour just until blended. Stir in walnuts. Cover and refridgerate 30 minute.
• Meanwhile, heat oven to 350*. Line baking sheet with parchment paper. Drop about 2 1/2 tbsp dough per cookie onto baking sheets; slightly flatten with fork. Bake 11 to 13 min or until set and light brown around the edges. (Do not overbake.) Cool completely on wire racks.

WALNUT SPICE CAKE FOR 2

Steps:

• In a small bowl, cream shortening and sugar untill fluffy. Add egg yolk; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl and in another bowl combine milk and vinegar. Alternately add flour mixture and milk mixture to butter mixture until well combined. Fold in walnuts.
• In a small bowl beat egg whites to form soft peaks and gradually fold egg whites into batter. Transfer to 2 greased 6-inch backing pans. Bake at 350 F for 15-20 minutes Cool for 10 minutes before removing from pans.
• For frosting, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover; cool to room temperature In another small bowl, cream buter and shortening. Gradually beat in sugar. Gradually add cooled milk mixture and beat 4 minutes or until fluffy. Add vanill and salt, beat well. Spead between layers and evenly on top.

CHINESE FIVE-SPICE WALNUTS

Steps:

• Toss the walnuts with the oil in a small microwave-safe bowl until fully coated.
• Stir together the sugar, five-spice powder, cayenne, and salt in another bowl.
• Sprinkle over the walnuts and gently toss until just coated.
• Microwave on HIGH for 1 1/2 minutes.
• Serve warm or at room temperature.
• The nuts will keep in an airtight container for up to 2 weeks.
• Per serving-190 calories, 18 g fat, 5 g carb, 2 g fiber, 4 g protein.