EMERIL'S SPICY COCKTAIL NUTS
This recipe is from Entertaining with Emeril, episode 2.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.
SPICED COCKTAIL NUTS
Provided by Giada De Laurentiis
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
- In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
- Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.
SPICED COCKTAIL NUTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 6m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Over medium heat in a medium nonstick skillet, toast seeds until they pop, 1 to 2 minutes. Add butter bits and melt them. Add pumpkin seeds and nuts to the pan and toast, tossing and turning the mixture to heat and toast. Remove to a serving dish.
HOT AND SPICY COCKTAIL NUTS
I made these this Christmas as a "nibbling" food, and my family really liked them. They must have been nibbling big time, because these cocktail nuts were all gone before I knew it.
Provided by TasteTester
Categories < 30 Mins
Time 30m
Yield 1 pound
Number Of Ingredients 10
Steps:
- Melt the butter in a large heavy skillet over low heat. Add the worcestershire sauce, paprika, hot pepper sauce, salt, garlic powder, onion powder, black pepper and cayenne. Mix well.
- Add the nuts and toss well to coat. Cook for 20-25 minutes on low heat, stirring frequently, until the nuts are lightly toasted. Drain on paper towels and serve hot, or store in an airtight container at room temperature until ready to serve.
ERICA'S SPICY COCKTAIL NUTS
My sister Erica makes these wonderfully savory-sweet cocktail nuts. They are totally addictive. I especially like the rosemary flavor in there, totally unexpected. This is great to have at a cocktail party as they are simultaneously sweet, salty and spicy. Erica advises to always make a double batch to ensure there are enough left for guests to take home. Keep leftovers in an airtight container.
Provided by Chelley-Chelle
Categories Lunch/Snacks
Time 25m
Yield 2 pounds, 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat over to 300 degrees F. Baked nuts on rimmed baking sheet until toasted and golden brown (approximately 20-30 minutes).
- While nuts are toasting, heat butter and olive oil over medium heat. Add honey, sugar, salt and red pepper. Stir until sugar has completely melted.
- Removed toasted nuts from oven and immediately toss with sugar mixture and rosemary until thoroughly coated.
- Salt, sugar and pepper can be increased or decreased to accomodate varying tastes.
- May be served hot or cold.
Nutrition Facts : Calories 35, Fat 2.3, SaturatedFat 1, Cholesterol 3.8, Sodium 156.4, Carbohydrate 3.9, Sugar 3.8
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