Spicy Mixed Nuts And Seeds Recipes

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SWEET & SPICY ROASTED PARTY NUTS



Sweet & Spicy Roasted Party Nuts image

These party nuts are a little sweet and a little spicy. They're completely irresistible! Be sure to buy unsalted, raw nuts for this recipe. Feel free to make it your own-I love to add fresh rosemary! Recipe yields 5 1/2 cups mixed nuts.

Provided by Cookie and Kate

Categories     Appetizer

Time 35m

Number Of Ingredients 9

2 cups whole almonds
2 cups pecan or walnut halves
1 1/2 cup pepitas (green pumpkin seeds)
Optional but so good: 2 tablespoons finely snipped or chopped fresh rosemary (from 4 big sprigs)
2 tablespoons maple syrup
2 tablespoons unsalted butter, melted
1 ½ teaspoons kosher salt*
1 teaspoon vanilla extract
1/4 teaspoon cayenne pepper (reduce or omit if sensitive to spice)

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.

Nutrition Facts : ServingSize 1/4 cup, Calories 202 calories, Sugar 2.2 g, Sodium 80.6 mg, Fat 18.4 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 6.5 g, Fiber 3.2 g, Protein 6.3 g, Cholesterol 2.8 mg

SPICY MIXED NUTS



Spicy Mixed Nuts image

Cumin and chili powder give extra oomph to the classic homemade nut mix. It's a smart solution for holiday snacking and gift giving. -Delores Hill, Helena, Montana

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 3 cups.

Number Of Ingredients 8

3 tablespoons butter
1 can (15 to 16 ounces) mixed nuts
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground cumin

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.

Nutrition Facts : Calories 225 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 232mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

SPICED MIXED NUTS



Spiced Mixed Nuts image

Provided by Food Network Kitchen

Time 55m

Yield 4 cups nuts

Number Of Ingredients 8

1 1/4 teaspoons cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon mustard powder
1/2 cup sugar
Kosher salt
1 large egg white
4 cups mixed roasted salted 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.

SPICY MIXED NUTS



Spicy Mixed Nuts image

The foods in this easy recipe are powerhouses of nutrition. Why the recipe is good for you: High antioxidants and fiber in nuts. Nuts lower cholesterol and help prevent heart disease. Adding cinnamon to foods helps suppress blood sugar by boosting insulin activity and cells' ability to process glucose.

Provided by Ben S.

Categories     Appetizers and Snacks     Nuts and Seeds

Yield 8

Number Of Ingredients 9

1 egg white
2 tablespoons cold water
⅔ cup walnut halves
⅔ cup pecan halves
⅔ cup whole almonds
½ cup sugar
1 ½ teaspoons cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg

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.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 18 g, Fat 19.7 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 1.7 g, Sodium 7.4 mg, Sugar 13.8 g

SPICY SEED MIX



Spicy seed mix image

For a healthy snack nibble on this mix of sunflower, pumpkin and linseeds, or sprinkle on salads and soups

Provided by Caroline Hire - Food writer

Categories     Condiment, Snack

Time 25m

Yield Makes 250g

Number Of Ingredients 7

250g mixed seed (sunflower, pumpkin, linseed)
1 tsp rapeseed oil
1 tsp ras-el-hanout
¼ tsp low-sodium salt
1 tsp reduced salt soy sauce
1 tsp agave syrup
pinch cayenne

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.

Nutrition Facts : Calories 129 calories, Fat 9.9 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 3.3 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 1.4 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium

SPICY ASIAN SESAME MIXED NUTS WITH CORN NUTS



Spicy Asian Sesame Mixed Nuts with Corn Nuts image

A mix of corn nuts, cashews, macadamia, pecans and walnuts is tossed with a sesame, soy and ginger glaze and baked until toasted.

Provided by Food Network Kitchen

Time 30m

Yield about 5 cups

Number Of Ingredients 14

2 tablespoons white sesame seeds
1 tablespoon toasted sesame oil
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons peeled and finely grated fresh ginger
1 teaspoon five-spice powder
1 teaspoon crushed red pepper flakes
Kosher salt
Vegetable oil, for oiling the baking sheet
1 large egg white
1 1/2 cups corn nuts
1 cup unsalted raw cashews
1 cup unsalted raw macadamia nuts
1 cup unsalted raw pecans
1 cup unsalted raw walnuts

Steps:

  • For the Asian Sesame Spice Blend: Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside.
  • For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
  • Put the egg white in a large bowl and whisk until frothy. Add the corn nuts, cashews, macadamias, pecans and walnuts and toss to coat in the egg white. Add the spice blend and toss to coat again.
  • Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SWEET, SAVORY & SPICY ROASTED NUTS



Sweet, Savory & Spicy Roasted Nuts image

These Roasted Mixed Nuts are the perfect combination of savory, salty, spicy and sweet! They make a great, quick and easy appetizer or snack... but be warned, they are dangerously delicious!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     Appetizer     Entertaining     Snack     starter

Time 20m

Number Of Ingredients 10

2 ½ Cups Raw, Unsalted Nuts (- any variety or varieties you love! (pecans, walnuts, peanuts, cashews, almonds))
2 TBS Unsalted Butter
2 tsp Pure Maple Syrup
2 heaping TBS Fresh Rosemary (- finely chopped (can substitute 2 1/4 tsp Crushed Dried Rosemary))
1 TBS Light Brown Sugar (- heaping and packed)
1 tsp Cumin
¼ tsp Cayenne Pepper
2 tsp Coarse Sea Salt
scant ¼ tsp Fresh Cracked Black Pepper
Optional for finishing: 1 TBS Turbinado Sugar (Sugar in the Raw) (and/or 2 tsp Flaked Sea Salt (Maldon))

Steps:

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
  • Melt butter: Melt butter using the stovetop or the microwave (directions below)!(In the Microwave) Place butter in the microwave- safe bowl. Microwave on 50% power for 1 minute. Continue to microwave at 50% power for 10 second increments until just melted. Stir in the rosemary and set aside for 1 minute. Stir in the maple syrup. Set aside.(On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in maple syrup. Set aside.
  • Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Stir well and set aside.
  • Add butter to nuts: Pour the butter over the nuts. Stir and toss to completely coat. Transfer the seasoned nuts to the prepared baking sheet, arranging them in a single even layer.
  • Bake: Bake nuts for 10 minutes. Remove and stir, arranging nuts into a single layer. Return nuts to oven and continue to roast for an additional 5-8 minutes, or until they are aromatic and light golden in color (they will get darker upon sitting).
  • OPTIONAL (for more flavor!): While the nuts are still hot and fresh out of the oven (on the pan), sprinkle the Turbinado sugar and flaked sea salt evenly over the nuts.
  • Cool: Place the baking sheet on a wire rack and stir the nuts, spreading them back out into an even single layer once. Set aside and allow the nuts to cool on the pan for 15 minutes.
  • Serve: Transfer to a serving bowl or a container with a tight fitting lid for storage. Enjoy!

Nutrition Facts : Calories 487 kcal, Carbohydrate 23 g, Protein 13 g, Fat 42 g, SaturatedFat 8 g, Cholesterol 12 mg, Sodium 941 mg, Fiber 7 g, Sugar 4 g, TransFat 0.2 g, UnsaturatedFat 32 g, ServingSize 1 serving

SPICY MIXED NUTS & SEEDS



spicy mixed nuts & seeds image

Make and share this spicy mixed nuts & seeds recipe from Food.com.

Provided by chia2160

Categories     Lunch/Snacks

Time 25m

Yield 16 serving(s)

Number Of Ingredients 15

2 tablespoons orange juice concentrate
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne
salt, pepper
1/2 teaspoon allspice
1 pinch onion salt
2 cups peanuts or 2 cups hazelnuts
1 cup pecans
1/2 cup shelled sunflower seeds
1/2 cup shelled pumpkin seeds
2 tablespoons sesame seeds
cooking spray

Steps:

  • combine all ingredients in a large bowl.
  • preheat oven to 300.
  • line a baking pan with tin foil, spray with cooking spray.
  • spread the mixture in pan and bake for 15 minutes, stirring once.
  • cool in pan, about 15 minutes.

Nutrition Facts : Calories 211.8, Fat 18.7, SaturatedFat 2.4, Sodium 13.3, Carbohydrate 7.1, Fiber 3.1, Sugar 2.1, Protein 7.8

SWEET-AND-SPICY MIXED NUTS



Sweet-and-Spicy Mixed Nuts image

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

Provided by Alison Roman

Yield 8 servings

Number Of Ingredients 10

1 cup blanched almonds
1 cup pecans
1 cup walnuts
1/4 cup shelled raw pumpkin seeds (pepitas)
1/3 cup pure maple syrup
2 tablespoons olive oil
2 tablespoons rosemary leaves
2 teaspoons crushed red pepper flakes
1 teaspoon hot smoked Spanish paprika
1 teaspoon kosher salt

Steps:

  • Preheat oven to 350ºF. Toss 1 cup blanched almonds, 1 cup pecans, 1 cup walnuts, 1/4 cup raw pumpkin seeds, 1/3 cup pure maple syrup, 2 Tbsp. olive oil, 2 Tbsp. rosemary leaves, 2 tsp. crushed red pepper flakes, 1 tsp. hot smoked Spanish paprika, and 1 tsp. kosher salt in a medium bowl. Roast on a rimmed baking sheet, tossing occasionally, until nuts are toasted, 20-25 minutes. Spread out on parchment paper, breaking up clusters. Let cool.
  • Nuts can be candied 2 days ahead. Store airtight at room temperature.

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