Chili Mixed Nuts Recipes

CHILI NUTS

Steps:

• Combine chili powder, seasoning, curry powder with the Worcestershire sauce.
• Pour over nuts and stir until well coated.
• Heat oil in a saucepan until hot, then pour over nuts and mix thoroughly. Spread the nuts on a tray lined with nonstick baking paper and bake in a 350 degree oven F. for 10-15 minutes or until golden brown.
• Cool and store in airtight containers.

CHILI MIXED NUTS

Steps:

• In a bowl, mix butter, chili seasoning, lime juice, garlic salt. Add nuts and mix to coat well.
• Spread nuts on a baking sheet with parchment paper.
• Bake in a preheated oven of 325 F for 15 minutes (shake 2 times). Spread nuts on foil sheet and let cool.

CHILE-CINNAMON BRITTLE WITH MIXED NUTS

Steps:

• Preheat the oven to 350 degrees F. Toast the almonds, hazelnuts and peanuts on a small baking sheet until fragrant and golden. Cool. Line a baking sheet with parchment and tear an extra piece of the same size. Reserve. Halve and scrape the vanilla beans, then add the seeds and pods to a pot with the toasted nuts, sugar, honey, corn syrup, salt and butter. Place the pot over high heat and stir until caramel in color. Then stir in the chile powder and cinnamon. Remove the vanilla pods with a fork and pour the brittle onto the lined baking sheet. Top with the extra parchment and roll out to an even layer, about 1/2 inch thick. Cool and break into irregular pieces.

CHILI SNACK MIX

Steps:

• Preheat oven to 350°. In a large bowl, combine corn chips, nuts, pretzels and crackers. In a small saucepan, bring butter, brown sugar, garlic powder and chili powder to a boil. Remove from heat; stir in baking soda. Pour over snack mixture and toss to coat. , Transfer to three greased 15x10x1-in. baking pans. Bake 10-12 minutes or until lightly toasted. Cool completely on wire racks. Store in airtight containers.

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, 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.

CHILLI NUTS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Mix together the butter, sugar and cayenne, then toss through the pecans, and season with salt if you like. Line a baking sheet with parchment paper, then spread out the nuts in a single layer. Cook in the oven for 5 mins. Give the nuts a good stir and cook for another 5 mins or until they are crisp. Remove and leave to cool. You can store the nuts in an airtight container for up to 3 days.

CHILI SNACK MIX

Steps:

• Heat oven to 375ºF.
• Combine crackers and nuts in large bowl. Mix butter and seasonings. Drizzle over cracker mixture; toss to coat.
• Spread onto bottom of foil-lined 15x10x1-inch pan.
• Bake 10 min. or until lightly toasted, stirring after 5 min. Cool.