Fruity Spiced Glazed Nuts Recipes

FRUITY-SPICED GLAZED NUTS

Steps:

• Melt butter in large nonstick skillet on medium heat. Stir in pecans.
• Add dry gelatin mix spices; toss to coat. Cook until gelatin is melted and pecans are evenly coated, stirring constantly. Add red pepper; mix lightly.
• Spread onto waxed paper-covered tray. Cool. Store in tightly covered container at room temperature.

SPICED COCKTAIL NUTS

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.

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.

GLAZED NUTS

Steps:

• In a heavy 8 inch skillet combine nuts, sugar and butter.
• Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes).
• Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
• Sprinkle lightly with salt.

FOIL-PACKET SPICED NUTS

Steps:

• Tear off an 18-inch-long piece of heavy-duty foil. Toss 2 cups unsalted roasted mixed nuts with 2 tablespoons olive oil, 1 rosemary sprig, 2 wide strips lemon zest, 2 crushed garlic cloves, 1 teaspoon kosher salt and a pinch of red pepper flakes on the foil. Bring the two short ends of the foil together and fold to seal, then fold in the sides. Grill over medium heat, flipping occasionally, until the nuts are hot and toasted, 8 to 10 minutes. Carefully open and sprinkle with flaky salt.

GLAZED SPICY CINNAMON PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil. Pour butter over foil layer.
• Whisk sugar, egg whites, cinnamon, and cayenne pepper together in a large bowl. Add pecans and toss to fully coat. Spread coated pecans on the buttered baking sheet.
• Bake in the preheated oven, stirring and flipping pecans after 10 minutes, until pecans are toasted, about 20 minutes. Cool pecans on baking sheet for 15 minutes.

FIVE-SPICE GLAZED NUTS

Steps:

• Bring a large pot of water to a boil. Add nuts and blanch for a quick 30 seconds. Drain well, and transfer to a medium bowl. While nuts are still hot and slightly wet, add powdered sugar and toss to coat. Continue stirring and tossing until all the sugar has "melted" into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly. So be sure it coats each nut.
• In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350°F
• Stir the nuts again before frying. Using a large Asian Strainer.
• or slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.Not a good thing!) Fry in small batches until the nuts are medium brown, about 30-45 seconds; be careful not to overcook. Use a Asian Strainer or slotted spoon to remove the nuts from the oil, and scatter them on an unlined baking sheet to cool slightly.
• In a small bowl, stir together the five-spice powder with 1/4 teaspoon salt and a pinch of freshly ground pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix to taste, and toss well after each addition. When cool, pack into an airtight jar.
• They will keep at room temperature for at least 2 weeks if no one knows they are there!

FRUIT 'N' SPICE ROUNDS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and nutmeg; gradually add to the creamed mixture. Stir in the dates, raisins and walnuts. Cover and refrigerate for 2 hours or until easy to handle. , On a floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter dipped in flour. Place 1 in. apart on greased baking sheets. , Bake at 375° for 10-12 minutes. Remove to wire racks. Meanwhile, combine glaze ingredients until smooth; brush over warm cookies. Cool before storing.