Glittering Spiced Walnuts Recipes

SPICED WALNUTS

Steps:

• In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
• Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

SPICED WALNUTS

Steps:

• In a skillet, heat the oil over moderate heat. Add the walnuts, tossing to coat.
• Add the sugar, salt and cayenne, and cook, stirring constantly for 8 minutes or until nuts are well coated and sugar has caramelized.

SPICED CANDIED WALNUTS

Steps:

• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large 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.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and 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 in an airtight jar. They will keep at room temperature for at least 2 weeks.

SPICED WALNUTS

Steps:

• Preheat oven to 275°. In a bowl, beat egg white and water until foamy. Add walnuts. In a large bowl, combine remaining ingredients. Add nut mixture; toss to coat. , Transfer to greased baking sheets. Bake until toasted and crisp, 45-50 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

GLITTERING SPICED WALNUTS

Steps:

• 1. TO MAKE THE SPICE MIXTURE: Finely grind all the spices in a spice grinder or electric coffee grinder. Set aside. 2. Place an empty baking sheet next to the stove. Line a second baking sheet with paper towels. In a deep Dutch oven, melt shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. 3. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the walnuts and cook for 1 minute only. The water does not have to return to a boil. (This removes excess bitterness.) Drain in a large colander. Do not rinse. Immediately toss the walnuts with the sugar in the colander until the hot water clinging to the walnuts melts the sugar to form a thin glaze. 4. In two batches, deep-fry the walnuts until golden, about 3 minutes. Using a wire-mesh skimmer, transfer the walnuts to the unlined baking sheet (the hot walnuts would stick to paper towels) and let cool completely. When cooled, transfer the walnuts to the paper towels and pat with more towels to drain excess oil. 5. Put the walnuts in a bowl. While tossing the nuts, sift the spice mixture through a fine-meshed sieve over them. Discard the hulls left in the sieve. Season the walnuts with the salt. (The walnuts can be prepared up to 1 week ahead, stored in an airtight container at room temperature.) NOTE: For gift-giving, use the very best extra fancy walnut halves. They are available at nut shops and bakery suppliers, or by mail order from A. L. Bazzini Co., 339 Greenwich Street, New York, NY 10013, (212) 334-1280.NOTE: To remove the flavor of coffee from a coffee grinder before grinding spices-or conversely, to absorb spice flavor to use the grinder again for coffee--place 1/4 cup granulated sugar in the grinder, process it until powdery, and discard.

CANDIED SPICY WALNUTS

Steps:

• Combine 2 cups water, sugar, and cayenne in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves and occasionally brushing down sides of pan with pastry brush dipped into water. Add walnuts to pan; reduce heat to medium and cook until syrup boils and bubbles thickly and vigorously and nuts are very sticky, about 35 minutes.
• Meanwhile, pour enough vegetable oil into heavy large saucepan to reach depth of 4 inches; heat vegetable oil to 350°F. Drain walnuts, discarding syrup. Working in batches and using slotted spoon, transfer walnuts to hot oil and cook until well browned, stirring constantly, about 2 minutes per batch. Using slotted spoon, transfer walnuts to rimmed baking sheet. Sprinkle with coarse salt; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)

SPICED WALNUTS

Steps:

• Preheat the oven to 350°F. In a large heavy saucepan melt the butter with the five-spice powder, the cayenne, the thyme, and salt to taste, stirring, add the walnuts, and toss them to coat them well. Bake the walnuts in batches in a shallow baking pan in the middle of the oven for 10 minutes and let them cool until they are warm.

GLITTERING SPICED WALNUTS

Steps:

• Finely grind the spices in a grinder. Set aside.
• Heat 2-3 inches of oil over a high heat.
• Meanwhile, bring a medium saucepan of water to a boil over high heat. Add walnuts and cook for 1 minute only. Drain in a large colander. DO NOT RINSE.
• Immediately toss the walnuts with the sugar in the colander until the hot water clinging to the walnuts melts the sugar to form a thin glaze.
• In two batches, deep fry the walnuts until golden, about 3minutes.
• Using a wire mesh skimer, transfer the walnuts to an unlined baking sheet and let cool completely.
• When cooled, transfer the walnuts to the paper towels and pat with more towels to drain excess oil.
• Put the walnuts in a bowl. While tossing the nuts, sift the spice mixture through a fine-meshed sieve over them. Discard the hulls left in the seive.
• Season the walnuts with salt.
• The walnuts can be prepared up to 1 week ahead, stored in an airtight container at room temperature.