Wet Mixed Nuts Recipes

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.

MIXED NUTS WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees F.
• Melt butter with dried rosemary, salt, and cayenne. Pour this mixture over 3 cups mixed nuts, tossing to coat them. Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally.

WARM MIXED NUTS

Steps:

• Preheat oven to 350 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are golden and fragrant, 8 to 12 minutes, rotating the pans halfway through cooking. Transfer the nuts to a large bowl, and set aside.
• Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic; fry until golden, 3 to 5 minutes. Transfer the shallots and garlic to paper towels. Set aside.
• Melt the butter and pour it over the nuts. Add the rosemary, cayenne, brown sugar, and salt, and stir well to combine. Toss in the crispy garlic and shallots. Serve warm. The nuts may be reheated in a 300-degree oven for 10 minutes.

ROASTED MIXED NUTS

Steps:

• In a bowl, combine the nuts and maple syrup; mix well. Sprinkle with brown sugar and salad dressing mix; stir gently to coat. Spread in a greased 15x10x1-in. baking pan. Bake at 300° for 20-25 minutes or until lightly browned. Cool. Store in an airtight container.

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.

SWEET MIXED NUTS

Steps:

• Slect power high.
• In a 2 quart casserole or microwave safe dish combine sugar, water and spices.
• Heat 1 to 1 1/2 minutes til sugar is melted.
• Stir in nuts.
• Place nuts on a microwave safe plate heat on high for 3 1/2 minutes or until syrupy.
• Becareful to spread the nut mixture evenly on the plate and watch closely not to burn.I find not all microwaves act the same way.
• Place nuts on wax paper to cool completely.
• Break into pieces store in air tight container.

WET NUTS ICE CREAM TOPPING

Steps:

• Bring Karo syrup, brown sugar, butter and milk to a slow boil over medium heat, stirring well.
• Lightly boil for 5 minutes and then remove from heat.
• Add vanilla and nuts, stir well and allow to cool.