Spiced Mixed Nuts Recipes

SPICED NUTS

Steps:

• Preheat the oven to 400 degrees F.
• Spread the nuts out on a large baking sheet. Bake until the nuts are lightly toasted, about 8 to 10 minutes.
• In the meantime, melt the butter in a small saucepan over low heat. Add the remaining ingredients and stir to combine. Transfer the nuts to a serving bowl. Pour in the butter and toss to coat evenly. Serve warm or room temperature.

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.

SPICY MIXED NUTS

Steps:

• In a large skillet, melt butter over low heat. Add nuts and Worcestershire sauce; cook and stir 5-7 minutes. Drain on paper towels. Place nuts in a large bowl. Combine remaining ingredients; sprinkle over nuts, tossing to coat. Cool. Store in an airtight container at room temperature.

SPICED MIXED NUTS

Steps:

• Combine sugar, Worcestershire sauce, olive oil, salt, and cayenne pepper in a bowl. Stir in nuts to coat. Bake at 300 degrees on a rimmed baking sheet until toasted, about 20 minutes. Stir and let cool.

SPICED MIXED NUTS

Steps:

• In a microwave-safe bowl, combine the first six ingredients. Stir in the water. Microwave, uncovered, on high for 45 seconds; stir. Add nuts and stir until well-coated. Cook, uncovered, on high for 3-4 minutes or until syrup begins to harden, stirring after each minute. Immediately pour onto a greased foil-lined baking sheet and separate nuts. Cool completely. Store in an airtight container.

SPICED MIXED NUTS

Steps:

• Heat oven to 300 degrees.
• Put butter in a 13 X 9 baking dish.
• Heat the butter in the oven (in the baking dish) till melted.
• Remove from oven and add the Worcestershire sauce and mix it around.
• Add all the nuts and mix well to coat.
• Smooth even in dish and return to oven.
• Bake at 300 for 15 minutes.
• Remove, stir, even out and return to oven.
• Bake another 15 minutes.
• Remove and stir.
• Mix seasonings together and sprinkle over nuts.
• Mix well to coat.
• Serve immediately or store in an air tight container.

ROSEMARY SPICED MIXED NUTS

Steps:

• Preheat an oven to 350°F. In a large bowl, toss mixed nuts with melted butter and maple syrup. Add 2 tablespoons chopped rosemary, dark brown sugar, cayenne pepper and 2 teaspoons flaky sea salt, mixing until the nuts are well coated with the flavorings. Spread nuts out onto a rimmed baking sheet lined with parchment paper. Bake until glazed and golden (about 18 - 20 minutes), stirring twice during the cooking process.*
• As soon as the nuts come out of the oven, season with an additional 1 teaspoon chopped fresh rosemary, and flaky sea salt to taste (I added an additional 3/4 teaspoon). Serve warm immediately or store in an airtight container at room temperature for up to 5 days.

SPICED MIXED NUTS

Steps:

• Preheat oven to 300°F. Place mixed nuts in large bowl. Heat vegetable oil in heavy small saucepan over medium heat. Add chili powder and cayenne pepper to taste and stir until aromatic, about 15 seconds. Pour over mixed nuts. Add sugar and salt and stir to blend. Transfer to baking pan. Bake until mixed nuts are toasted, stirring occasionally, about 20 minutes. Serve warm or at room temperature. (Can be made 5 days ahead. Cover and store at room temperature.)

SPICED MIXED NUTS

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.
• Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
• Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat.
• Hotter: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed.
• Hottest: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.