Cinnamon Ginger Nuts Recipes
CONTEST-WINNING SUGAR 'N' SPICE NUTS
My daughters, grandkids and just about everyone who visits me look forward to this mix of crunchy spiced nuts recipe during the holidays. And tucked in colorful tins, it makes a handy last-minute gift idea for busy hostesses or drop-in visitors. -Joan Klinefelter, Utica, Illinois
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.
Nutrition Facts : Calories 211 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.
GLAZED NUTS
Glazed nuts are a favorite holiday snack, and are very simple to make. Use walnuts, pecans, almonds, or a mix.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds
Time 45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Coat a baking sheet with cooking spray.
- In a large bowl, beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger, and vanilla. Add nuts, and stir to coat. Spread evenly onto prepared pan.
- Bake for 30 minutes, stirring occasionally, or until well toasted and golden brown. Remove from oven, and cool completely. Store in an airtight container.
Nutrition Facts : Calories 218 calories, Carbohydrate 11.6 g, Fat 18.5 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 6.5 mg, Sugar 7.6 g
BANANA NUT AND GINGER BREAD
Dark beer adds a unique twist to this recipe. You may substitute raisins or currants for the dates if you wish.
Provided by Stephanie
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
- In a large bowl, mix the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
- In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the banana mixture.
- Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two loaf pans.
- Bake in preheated oven until inserted toothpick inserted into the center of each loaf comes out clean, about 1 hour.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 44 g, Cholesterol 15.5 mg, Fat 6.6 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 0.8 g, Sodium 214.2 mg, Sugar 27 g
CINNAMON SPICED PECANS
Here is a treat enjoyed by people of all ages. Spiced cinnamon pecans are nice to have on hand during the Christmas season to serve as an appetizer or add to your cookie plate, or to give as gifts packaged in decorated jars or containers! I love making foods that will delight my family or guests.
Provided by Taste of Home
Categories Snacks
Time 30m
Yield about 6 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the sugar, cinnamon and salt; set aside. In a large bowl, lightly beat egg white. Add pecans; stir until coated. Sprinkle with sugar mixture; mix well. , Spread in a single layer on a baking sheet. Bake at 300° for 20 minutes. Remove nuts from baking sheet to cool on waxed paper.
Nutrition Facts : Calories 198 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
CINNAMON-GINGER NUTS
Provided by Food Network Kitchen
Time 30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray.
- Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared
- baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
- Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.
CINNAMON SPICED NUTS
I love these at Christmas but they freeze really well so I use them all year long. Any kind of nut works great, almonds, walnuts or pecans, etc. Great to snack on but even better in recipes! I love to use these in my http://www.justapinch.com/recipes/dessert/cookies/aunt-judies-oatmeal-cookies-aka-the-best.html?p=1 recipe! YUM!
Provided by Teresa Jacobson
Categories Other Appetizers
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 300 degrees F. Coat a baking sheet with nonstick cooking spray.
- 2. In a bowl, beat egg white until frothy
- 3. Stir in Brown sugar, cinnamon, cloves, ginger and vanilla. Add nuts; stir to coat.
- 4. Spread evenly into prepared pan. Bake for 30 minutes, stirring occasionally, until well golden brown. Remove from oven and cool completely. Store in an airtight container in freezer.
More about "cinnamon ginger nuts recipes"
CINNAMON GINGER CANDIED WALNUTS | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Estimated Reading Time 2 mins
- Preheat the oven to 250 degrees F. Spray a large jelly roll pan (or other rimmed baking pan) with cooking spray or line it with a silicone baking mat.
- In a medium mixing bowl, beat the egg white and vanilla with a mixer until they are frothy, but not stiff yet. Pour in the nuts, and stir until well coated.
- In a separate smaller bowl, mix the sugars, salt, and spices until well mixed. Stir the spiced sugar into the egg/nut mixture and toss to coat all the nuts evenly.
- Spread the nuts out onto a 10 x 15 inch jelly roll pan (or other large rimmed baking pan) and bake in a preheated oven for 1 hour and 15 minutes, stirring every 15 minutes.
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
- Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
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Estimated Reading Time 1 min
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From bakingwithgranny.co.uk
Estimated Reading Time 3 mins
- Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and grease a few baking sheets with a little butter and set aside.
- Add the butter/margarine and golden syrup to a small pan and gently warm over a low-medium heat, until just melted. Alternatively in a microwave-proof bowl, in short bursts in the microwave.
- In a large bowl, mix together the flour, ground ginger and sugar, before adding the melted butter/margarine and syrup. Mix well to create a sticky dough.
- Roll the dough into balls (about 1 tbp of dough per ball) and place onto your pre-greased baking sheets, with a reasonable amount of space between them - they do spread whilst baking.
EASY GINGER SNAPS (GINGER NUTS) - CULINARY GINGER
From culinaryginger.com
Estimated Reading Time 3 mins
- Add sheets of parchment paper to 2 large baking or cookie sheets (or use only 1 sheet and bake in batches).
- To a mixing bowl (or stand mixer), add the butter, granulated sugar and brown sugar. Beat on high until the sugar is dissolved into the butter. Beat in the molasses, fresh ginger and egg.
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- Add all topping ingredients to a bowl and mix well with your fingers until there is no dry flour. Set aside.
- As with the topping, mix all the spiced rhubarb ingredients in a bowl until everything is coated and the spices are distributed throughout.
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