BURRICOTTI WITH CHESTNUT HONEY AND CANDIED SPICY WALNUTS
Burricotti are superb whole-milk mozzarella rounds filled with ricotta (see box). Fresh ricotta also works well in this recipe, which would be a great cheese course, or a simple dessert.
Provided by Nancy Silverton
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat vinegar in large nonstick skillet over medium-high heat. Working in 2 batches if necessary, add radicchio leaves; flatten with spatula and cook until softened, about 30 seconds per side. Transfer to plate to cool. Tear each leaf in half.
- Place 2 crackers on each of 4 plates. Top each cracker with 1 radicchio leaf half. Spoon 2 tablespoons cheese atop radicchio on each cracker; drizzle 1/2 teaspoon honey over each. Top each with 1 Candied Spicy Walnut half. Sprinkle chopped candied walnuts over and serve.
- *Available exclusively from Gioia Cheese Company (626-444-6015).
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.
BRANDIED CANDIED WALNUTS
These sweet candied walnuts with a hint of orange zest are wonderful as a snack or appetizer. Try them as a sophisticated addition to desserts and salads.
Provided by California Walnuts
Categories Appetizers and Snacks Nuts and Seeds
Time 25m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
- Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
- Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 29.8 g, Fat 18.5 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 1.7 g, Sodium 0.7 mg, Sugar 26.2 g
SPICED HONEY-GLAZED NUTS
These nuts are addictive! Sweet and spicy is a wonderful combination, and just warm out of the oven, they cannot be beat! From Kitchen Life Real Food for Real Families-Even Yours! by Art Smith
Provided by Barenakedchef
Categories < 30 Mins
Time 25m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat the oven to 350.
- Spread the nuts on a large rimmed baking sheet. Bake just until the nuts are warm to the touch, about 3 minutes. Remove baking sheet from oven. Drizzle nuts with honey and corn syrup, and mix well. Continue baking, stirring often with oiled spatula (I used Pam) until the liquid has evaporated into a glaze, about 10-12 minutes.
- Mix the sugar, salt, cumin, chili powder and cayenne pepper in a large bowl. Add the nuts and mix well to coat them with the spiced sugar. Transfer to a clean baking sheet to cool, breaking up the nuts that may have stuck together. They will crisp as they cool.
- Store in airtight container at room temp for up to one week.
CANDIED SPICED NUTS
I find these nuts very addicting. I really love the orange/spice combination. These don't last very long in my house, so I often have to double the recipe.
Provided by Bayhill
Categories Lunch/Snacks
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium size heavy skillet. Heat over medium-high heat to boiling.
- Cook, stirring constantly, until all of the liquid is evaporated and nuts are coated and sugary (approximately 5 minutes).
- Transfer to a non-stick baking sheet; break nuts apart while still warm. Let cool.
Nutrition Facts : Calories 1026.4, Fat 76.4, SaturatedFat 7.2, Sodium 4.8, Carbohydrate 83.5, Fiber 8.2, Sugar 69.6, Protein 17.9
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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