CINNAMON-SUGARED WALNUTS
Steps:
- Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
- Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
- In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
- Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.
CINNAMON BLACK WALNUT ICE CREAM
Make this delectable ice cream in your 4-quart ice cream maker - it is sure to be a hit!
Provided by CookinginFL
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the heavy cream, half-and-half, sugar, walnuts, vanilla, cinnamon, and salt. Cover and refrigerate for 30 minutes. Pour the mixture into the bowl of an ice cream maker and freeze as directed by the manufacturer.
Nutrition Facts : Calories 672.1 calories, Carbohydrate 41.9 g, Cholesterol 138.5 mg, Fat 54 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 24.9 g, Sodium 160.8 mg, Sugar 33.9 g
SPICIEST ICE CREAM SANDWICH RECIPE BY TASTY
The ultimate sweet and spicy combination, cinnamon-cayenne syrup is swirled into store-bought vanilla ice cream and sandwiched between 2 dark chocolate cayenne cookies. To finish, the sandwiches are dusted with cinnamon-cayenne sugar for a surprising kick!
Provided by Tikeyah Whittle
Categories Desserts
Time 1h30m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Make the cinnamon-cayenne swirl ice cream: In a medium pot, whisk together the heavy cream and brown sugar over medium heat. Cook, whisking occasionally to prevent burning, until the sugar is melted. Whisk in the cinnamon and cayenne. Cook for another 2-3 minutes, whisking continuously, until thickened and syrupy. Whisk in the salt. Remove the pot from the heat and whisk in the butter until melted. Let cool for 10 minutes.
- Transfer the softened ice cream to a wide, shallow dish. Use a spatula to break up the ice cream. Drizzle the cinnamon-cayenne syrup over the ice cream and fold in with the spatula, creating swirls throughout. Transfer to a loaf pan and freeze for at least 1 hour, or overnight.
- Make the cookies: In a large bowl, cream the butter, granulated sugar, and brown sugar with an electric hand mixer on medium-high speed for 1-2 minutes, until well incorporated. Add the egg, molasses, and vanilla. Beat on high speed for 2-3 minutes, until light brown and fluffy.
- Sift in the flour, cocoa powder, salt, baking powder, baking soda, cinnamon, cayenne, and nutmeg. Mix on low speed until the flour is just incorporated. Increase the speed to medium-high and continue mixing for about 1 minute, until the flour is fully incorporated and there are no dry spots, scraping down the sides of the bowl as needed. Add the chocolate chips and fold with a rubber spatula until evenly distributed.
- Cover the bowl with plastic wrap and transfer to the refrigerator for 30-60 minutes to chill.
- While the cookies chill, make the cinnamon-cayenne sugar: In a medium bowl, mix together the brown sugar, cinnamon, and cayenne with a fork.
- Preheat the oven to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
- Using a 2-ounce scoop, portion out 12 cookies. Roll each portion of dough into a ball, then flatten between your palms and smooth the edges to make wide, flat discs. Arrange the cookies on the prepared baking sheets, 6 per pan.
- Bake the cookies for 12-15 minutes, until cooked through to the center but not crisp or beginning to harden.
- Remove from the oven and let cool on the pans for 10 minutes before transferring to a wire rack to cool completely. Once cooled completely, transfer the cookies to the freezer for 10 minutes to harden.
- While the cookies are in the freezer, remove the ice cream from the freezer to thaw slightly.
- Remove the cookies from the freezer and transfer to a work space. Using a 4-ounce scoop, scoop the ice cream onto the underside of a cookie. Top with a second cookie and press down lightly to adhere. Transfer to a clean baking sheet and repeat with the remaining cookies and ice cream.
- Freeze the ice cream sandwiches for at least 30 minutes to set.
- Remove the ice cream sandwiches from the freezer and sprinkle the exposed ice cream with the cinnamon-cayenne sugar.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 119 grams, Fat 35 grams, Fiber 4 grams, Protein 12 grams, Sugar 90 grams
BROWN SUGAR ICE CREAM WITH CAYENNE-SPICED WALNUTS
Make the custard, toast the nuts, then let the ice cream machine do the rest.
Provided by Kristen Williams
Time 1h
Yield Makes about 6 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Bring milk and cream to simmer in medium saucepan over medium heat. Whisk sugar, egg yolks, and salt in medium bowl until blended; gradually whisk in hot milk mixture. Return to saucepan. Stir over medium heat until custard coats spoon and temperature registers 170°F, about 4 minutes (do not boil). Transfer to wide shallow bowl and freeze to chill quickly, stirring occasionally, about 40 minutes.
- Meanwhile, toss walnuts, oil, cayenne, and black pepper in medium bowl. Spread nuts on rimmed baking sheet. Toast nuts in oven until golden brown, stirring often, about 6 minutes.
- Process custard in ice cream maker according to manufacturer's instructions, adding walnuts during last 5 minutes. Transfer to container; cover and freeze up to 3 days.
SPICED CANDIED WALNUTS
Provided by Michael Chiarello : Food Network
Time 1h21m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
- Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
- In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
BROWN SUGAR-VANILLA ICE CREAM
This oh-so-good recipe comes from BHG comfort foods, circa 1992. It's rich and creamy and just plain old GOOD!
Provided by FLUFFSTER
Categories Frozen Desserts
Time 35m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan combine half- and- half, light cream,or milk and brown sugar.
- Cook and stir over medium heat just till brown sugar dissolves.
- Stir about 1 cup of the warm mixture into beaten egg yolks; return all to saucepan.
- Bring to boiling,stirring constantly.
- Reduce heat.
- Boil gently over medium-low heat for 2 minutes, stirring constantly.
- Stir in the whipping cream and the vanilla.
- Cool.
- If desired, stir in pecans or or almonds.
- Freeze in a 4-or 5-quart ice cream freezer according to the manufacturer's directions.
- Note:freezing time and cooling times aren't included in cooking and preparation times.
Nutrition Facts : Calories 507.2, Fat 41, SaturatedFat 25.2, Cholesterol 191.9, Sodium 71.4, Carbohydrate 32.2, Sugar 26.9, Protein 4.2
BROWN SUGAR ICE CREAM
Make and share this Brown Sugar Ice Cream recipe from Food.com.
Provided by MSnow
Categories Frozen Desserts
Time P1DT25m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, whisk egg yolks and sugar till thick.
- In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
- Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
- Strain into a bowl; add vanilla and let cool to room temperature
- Cover and refrigerate over-night.
- Pour into freezer and follow directions for your freezer.
Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 14.1, Cholesterol 168.7, Sodium 63, Carbohydrate 31.9, Sugar 26.8, Protein 4.5
CAYENNE SUGAR NUTS
Sugar and spice and everything nice. These are a holiday tradition with a wonderful kick.
Provided by Juliet
Categories Appetizers and Snacks Nuts and Seeds
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Mix white sugar, brown sugar, salt, cinnamon, and cayenne pepper together in a bowl.
- Beat egg white and water together in a separate large bowl until frothy but not yet stiff; add pecans and stir to coat. Season nuts with the sugar mixture and spread onto the prepared baking sheet in a single layer.
- Roast in oven, turning occasionally, until the nuts are browned and no longer moist, about 30 minutes.
- Set baking sheet on a wire rack to cool nuts, breaking apart any nuts stuck together.
Nutrition Facts : Calories 494.5 calories, Carbohydrate 33.8 g, Fat 40.9 g, Fiber 5.6 g, Protein 5.7 g, SaturatedFat 3.5 g, Sodium 591 mg, Sugar 27.8 g
CANDIED SPICY WALNUTS
Provided by Nancy Silverton
Categories Candy Nut Dessert Fry Super Bowl Quick & Easy Walnut Winter Poker/Game Night Vegan Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine 2 cups water, sugar, and cayenne in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves and occasionally brushing down sides of pan with pastry brush dipped into water. Add walnuts to pan; reduce heat to medium and cook until syrup boils and bubbles thickly and vigorously and nuts are very sticky, about 35 minutes.
- Meanwhile, pour enough vegetable oil into heavy large saucepan to reach depth of 4 inches; heat vegetable oil to 350°F. Drain walnuts, discarding syrup. Working in batches and using slotted spoon, transfer walnuts to hot oil and cook until well browned, stirring constantly, about 2 minutes per batch. Using slotted spoon, transfer walnuts to rimmed baking sheet. Sprinkle with coarse salt; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)
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