Spiced Nuts And Seeds Recipes

SWEET & SPICY ROASTED PARTY NUTS

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn't get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.
• In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.
• Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that's okay).
• Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
• Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
• Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.

SPICY MIXED NUTS

Steps:

• Beat egg white and water until frothy. Stir nuts into mixture to coat, then drain slightly in a colander, 3-4 minutes. Mix sugar and spices in a plastic bag. Add nuts and shake to coat. Spread wet nut mixture in a single layer on a microwave-safe plate; microwave on high for 1 1/2 minutes, or until mixture is bubbly. Stir.
• Microwave another 1 1/2 minutes. Remove; stir to separate. Cool. Store in a sealed container.

SPICED NUTS

Steps:

• Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
• Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.

SPICY SEED MIX

Steps:

• Preheat the oven to 160C/ 140 fan/ Gas mark 3.
• Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for 15 - 20 mins until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container for up to 3 weeks.

SPICED NUTS

Steps:

• Preheat oven to 325 degrees F. Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to combine. Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake 15 to 20 minutes, stirring once, until nuts are fragrant and lightly toasted.

SPICED NUTS AND SEEDS

Steps:

• Preheat oven to 325°F. Mix nuts, flaxseed, sunflower seeds, and quinoa in a bowl. In another bowl, whisk together egg whites and 1 1/2 teaspoons salt with the cayenne, cumin, cinnamon, and honey. Pour over nut mixture, and toss to combine.
• Spread evenly on a parchment-lined baking sheet, and bake until dry and darkened, stirring occasionally, about 30 minutes. Season with more salt, if desired. Remove mixture from parchment while cooling so it does not stick. Nuts can be stored for up to 2 weeks in an airtight container at room temperature.
• Nutrition Information
• (Per 1/4-cup serving)
• Calories: 169
• Saturated Fat: 1.2g
• Unsaturated Fat: 11.3g
• Cholesterol: 0mg
• Carbohydrates: 8.4g
• Protein: 5.5g
• Sodium: 113mg
• Fiber: 2.6g