HONEY-ROASTED MIXED NUTS
Make and share this Honey-Roasted Mixed Nuts recipe from Food.com.
Provided by Sky Valley Cook
Categories Lunch/Snacks
Time 30m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Mix honey, butter, and half of cinnamon in saucepan and heat to boiling. Cook for 2 minutes, stirring constantly.
- In medium mixing bowl, pour honey mixture over nuts, stir well.
- Pour mixture onto non-stick cookie sheet and spread evenly.
- Bake for 10-15 minutes until nuts are lightly browned. Allow to cool.
- Mix sugar and remaining cinnamon, and toss with nuts.
CINNAMON ROASTED NUTS
These are very similar to the cinnamon nuts sold at fairs. I only prepare when I'm having guests because they are seriously ADDICTIVE. But if you have willpower, they also freeze well.
Provided by Deb Wolf
Categories Candy
Time 22m
Yield 12 1/4 cup servings, 12 serving(s)
Number Of Ingredients 6
Steps:
- If your nuts are salted, rinse them well, pat dry and place on a cookie sheet in a single layer in a warm (200F) oven. Turn oven OFF and leave to dry overnight. They must be totally dry before proceeding with the recipe. Otherwise, you'll have rubbery nuts.
- Whisk together water, sugar, vanilla and spices in a nonstick dutch oven.
- Cook over medium-low heat, stirring occasionally. It will form a syrup.
- Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes).
- Add the nuts. Stir to coat nuts with syrup. The nuts will clump together in a mass.
- Stir constantly until syrup evaporates and sugar crystallizes on the nut, about 10 minutes. Do not turn up the heat to try to speed it up - you'll just burn it. Keep stirring, they will begin to dry out and will separate.
- Pour out onto a wax paper lined baking sheet. Allow to cool completely. Store in zip top freezer bag.
- To clean the pan: Allow the pan to cool, then add cold water and bring to a boil. Cover and let simmer 10 minutes.
Nutrition Facts : Calories 240.7, Fat 15.2, SaturatedFat 1.2, Sodium 0.8, Carbohydrate 23.4, Fiber 4, Sugar 18.2, Protein 6.4
ROASTED HONEY CINNAMON ACORN SQUASH
Caramelized roasted honey cinnamon acorn squash is drizzled with honey and cinnamon, and sprinkled with crumbled cheese and crunchy almonds.
Provided by Culinary Envy
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
- Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.
Nutrition Facts : Calories 192 calories, Carbohydrate 23.6 g, Cholesterol 5.3 mg, Fat 10.8 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 2.4 g, Sodium 395.2 mg, Sugar 11.8 g
GERMAN ROASTED NUTS
Great tasting German-style roasted nuts you get at fairs and festivals!
Provided by Anonymous
Categories Appetizers and Snacks Nuts and Seeds
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
- Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.
- Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.
- Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.
- Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 22 g, Cholesterol 3.8 mg, Fat 17.3 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 229.9 mg, Sugar 12.4 g
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