Sweetsavorynuts Recipes

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.

SWEET AND SAVORY NUTS

Steps:

• Preheat oven to 325 degrees.
• Lightly beat egg white in a large bowl. Add all remaining ingredients except nuts, mixing until slightly frothy. Fold in nuts.
• Spray or lightly grease a rimmed baking sheet. Pour mixture onto sheet, spreading nuts out in a single layer. Bake until crispy, 40 to 45 minutes, turning once after 20 minutes. Cool completely before serving.

SWEET, SPICY AND SALTY CANDIED NUT MIX

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

SAVORY SPICED NUTS

Steps:

• Heat oven to 275 degrees.
• Whisk egg white and water until foamy.
• Toss with nuts, and pour into strainer.
• Strain for 3 minutes.
• Pour nuts into brown paper bag, and shake with spices until coated.
• Pour onto cookie sheet and spread out.
• Bake 15 minutes and stir.
• Lower heat to 225 degrees, and bake 1 hour, stirring a few times.
• Turn off oven and cool with door propped open.
• Store in airtight container.

SWEET & SPICY NUTS

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

SWEET & SAVORY NUTS

Steps:

• Preheat oven to 350 degrees. In a bowl, toss the nuts with the maple syrup, olive oil, herbs and cayenne.
• Spread the nuts on a rimmed baking sheet and bake for 15 minutes. (I place them on silpat or parchment paper for easy clean-up), stirring occasionally, until browned.
• Season the nuts with salt and pepper and toss frequently until cooled.

SWEET 'N SAVORY NUTS

Steps:

• Heat oven to 350°F.
• Toss nuts with seasonings in large bowl. Add combined honey and butter; mix lightly.
• Spread onto baking sheet.
• Bake 15 min., stirring after 8 min. Cool completely.

SWEET AND SAVORY SPICED NUTS

Steps:

• Preheat oven to 350°F with rack in middle. Lightly oil a 4-sided sheet pan.
• Whisk together sugar, spices, and 3/4 teaspoon salt in a small bowl. Whisk egg white in a medium bowl until frothy, then stir in nuts. Add spice mixture and toss to coat.
• Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes. Loosen nuts from pan, then cool completely.
• What to drink:
• Schloss Saarstein 1st Growth Riesling Kabinett '08