Honey Glazed Nuts Recipes

HONEY GLAZED NUTS

Steps:

• Line a baking tray with waxed paper. Combine all ingredients in a medium-sized pot over medium heat. Bring to a boil, stirring constantly. Continue stirring and boiling for 3-5 minutes. Pour nuts onto waxed paper-lined tray to cool. Store in an airtight container.

HONEY-GLAZED MIXED NUTS

Steps:

• Cook all ingredients in skillet on medium-high heat 2 to 3 min. or until glaze starts to simmer and turn foamy, stirring constantly.
• Spread onto baking sheet sprayed with cooking spray, separating nuts slightly with fork. Cool completely.

HONEY-GLAZED ALMONDS

Steps:

• Heat oven to 350°F. Place almonds in single layer in ungreased 15x10x1- inch pan. Bake 10 minutes or until toasted and fragrant.
• In 10-inch nonstick skillet, heat water, honey and oil to boiling over medium heat. Stir in toasted almonds. Cook 3 minutes, stirring constantly, until liquid evaporates. Sprinkle sugar and salt over almonds; cook 5 minutes, stirring constantly, until almonds are reddish brown and coated. Remove from heat.
• Spread nuts on cooking parchment paper; cool 10 minutes. Break nuts apart; cool completely. Store tightly covered at room temperature.

HONEY-GLAZED DOUGHNUTS WITH RAISINS AND PINE NUTS

Steps:

• Combine 1/4 cup warm water and sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is foamy, about 6 minutes.
• Whisk flour and salt in large bowl to blend. Make well in center. Add raisins, pine nuts, egg, and 1 tablespoon oil to well. Pour remaining 1 1/4 cups warm water over, then pour yeast mixture over. Stir until smooth dough forms. Scrape down sides of bowl; cover bowl with plastic, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Line large rimmed baking sheet with double layer of paper towels. Pour enough oil into large deep saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 360°F to 370°F. Working in batches of 5 or 6 doughnuts, dip metal tablespoon into hot oil to coat and, without deflating dough, gently scoop up rounded tablespoonful. Drop dough into oil. Fry until deep golden, turning occasionally, about 5 minutes. Using slotted spoon, transfer doughnuts to prepared sheet and drain. Do ahead Doughnuts can be made 6 hours ahead. Let stand at room temperature. Rewarm on same sheet in 350°F oven about 15 minutes.
• Whisk honey, 3/4 cup water, and cinnamon in heavy medium saucepan over medium-high heat until syrup comes to boil. Remove pan from heat. Dip warm doughnuts into honey syrup and pile onto platter. Pour remaining syrup into bowl. Serve doughnuts with remaining syrup.

HONEY GLAZED MIXED NUTS

Steps:

• In a large skillet, combine the ingredients and cook on medium high heat for 2 to 3 minutes or until glaze starts to simmer and turns foams.
• Spread onto a greased baking sheet, separating slightly with a fork; cool completely.

HONEY GLAZED NUTS

Steps:

• Preheat oven to 375 degrees.
• Toss all the ingredients together. Transfer almonds to a greased baking sheet. Bake for 25 to 30 minutes until lightly toasted, stirring occasionally. Cool. Store in an airtight container.

HONEY-GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
• Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.

HONEY-GLAZED CRISPY SNACK MIX

Steps:

• In a large bowl, combine the cereal, pretzels and pecans; set aside. In a small saucepan, melt butter; stir in honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased 15x10x1-in. baking pans. Bake at 350° for 12-15 minutes or until mixture is lightly glazed, stirring occasionally. Cool in pan for 3 minutes; remove from pan and spread on waxed paper to cool completely. Store in an airtight container.

SPICED HONEY-GLAZED NUTS

Steps:

• Position a rack in the center of the oven and preheat the oven to 350.
• Spread the nuts on a large rimmed baking sheet. Bake just until the nuts are warm to the touch, about 3 minutes. Remove baking sheet from oven. Drizzle nuts with honey and corn syrup, and mix well. Continue baking, stirring often with oiled spatula (I used Pam) until the liquid has evaporated into a glaze, about 10-12 minutes.
• Mix the sugar, salt, cumin, chili powder and cayenne pepper in a large bowl. Add the nuts and mix well to coat them with the spiced sugar. Transfer to a clean baking sheet to cool, breaking up the nuts that may have stuck together. They will crisp as they cool.
• Store in airtight container at room temp for up to one week.