Fire And Spice Nuts Recipes

SPICED NUTS

Steps:

• Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
• Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.

SPICED NUTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the walnuts, pecans, almonds, cashews and pistachios on a rimmed baking sheet and spread out into an even layer.
• In a spice grinder, food processor or high-speed blender, combine the fennel seed, red pepper flakes if using (omit if you don't like spicy) and garlic powder. Pulse several times until a fine powder forms. Place in a small bowl and set aside.
• Place a medium skillet over a medium-low heat and add the butter and rosemary. Cook until the butter melts. Remove from the heat.
• Drizzle the melted butter mixture and maple syrup over the nuts. Toss to coat. Sprinkle the spice mixture over the nuts. Sprinkle with salt and pepper. Toss again to coat.
• Bake, tossing the nuts every 5 minutes to make sure they toast evenly, until toasted and fragrant, about 20 minutes.
• Taste the nuts and add more kosher salt if necessary. Allow to cool completely. Store the nuts in airtight containers in a cool dark place for up to 2 weeks. Enjoy!