Feejs Sweet Spicy Chipotle Nuts Recipes

CHIPOTLE AND ROSEMARY ROASTED NUTS

Steps:

• Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
• Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

SWEET & SPICY NUTS

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

SPICY CHIPOTLE PEANUTS

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil; rub lightly with oil.
• Put the egg white, lime zest, sugar, chipotle powder, coriander, garlic powder, 1/2 teaspoon salt and 1 tablespoon oil in a medium bowl. Beat with a fork to combine. Add the peanuts and toss to coat.
• Spread the spiced peanuts on the prepared baking pan in a single layer. Bake until dry and a shade darker, about 15 minutes. Cool completely before adding the cilantro.

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.

FEEJ'S SWEET & SPICY CHIPOTLE NUTS

Steps:

• Beat egg white until stiff peaks.
• Drizzle honey into the egg whites while still mixing.
• In a separate bowl, mix chipotle powder, salt, black pepper, cayenne pepper & sugar together.
• Mix all 6 cups of your favorite nuts in the egg white - honey mixture until well coated.
• Pour spice mixture over the nuts & mix until well combined.
• Pour nuts into pan, spreading evenly & bake in 350 oven for about 20-25 minutes or until golden and fragrant. You will want to stir the nuts a couple of times, about every 7 minutes.
• Remove from pan & allow to cool.

SWEET AND SPICY CHIPOTLE CHICKEN

Steps:

• Pulse chipotle peppers, adobo sauce, tomato paste, honey, olive oil and sea salt in a food processor or blender until smooth. Spread mixture evenly over chicken. Refrigerate, covered, at least 1 hour or overnight., Preheat oven to 400°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. , Roast 20 minutes. Reduce oven setting to 350°. Roast 1-1/2 - 1-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

SWEET AND SPICY SASSY NUTS

Steps:

• Preheat oven to 350 deg F.
• Pour the 6 cups of nuts into a gallon size zipper top plastic bag. In a small bowl, beat the large egg white with the teaspoon of water until the white is frothy. Pour the frothy egg white into the plastic bag with the nuts, seal and shake until all the nuts are coated with the egg white mixture.
• In a separate bowl, mix the salt, brown sugar, cinnamon, and Berbere spice mix (or your substitute), until well blended.
• Pour the brown sugar spice mix into the plastic bag, seal, and shake until all the nuts are covered.
• Line a jellyroll pan with parchment paper. Pour the spiced nuts onto the pan, spread out in an even layer. Bake in a 350 deg F oven for 20 minutes, stirring every 5 minutes, until the spice glaze is set and the nuts are toasted.
• Allow to cool completely before serving. The spice glaze will set hard as it cools.