Honey Nut Apples Recipes

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HONEY-NUT APPLES



Honey-Nut Apples image

When apples are ripe for the picking, you're bound to get many requests for this tempting treat. It's a fun, festive way to bring a fall feel to your table. The recipe can be easily doubled. So it's the ideal dish...no matter how many folks you're feeding.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2 tablespoons butter
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
3 large baking apples, thickly sliced
1/4 cup chopped walnuts
1 tablespoon honey

Steps:

  • Melt butter in a large skillet over medium heat. Stir in brown sugar and cinnamon until blended., Add apples and walnuts. Cook, stirring occasionally, for 8-10 minutes or until apples are tender. Remove from the heat and drizzle with honey. Serve warm.

Nutrition Facts :

PASSOVER APPLES AND HONEY (CHAROSET)



Passover Apples and Honey (Charoset) image

Simple, quick and tasty. These ingredients go together very well. Chop the apples and walnuts depending on how coarse or fine you like the texture.

Provided by nadina

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 5

1 ½ tablespoons honey
¼ cup ground cinnamon, or to taste
5 cups peeled and chopped apples
2 cups grape juice
1 cup chopped walnuts

Steps:

  • In a bowl, mix the honey, cinnamon, apples, grape juice, and walnuts together until thoroughly combined.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 28.3 g, Fat 9.8 g, Fiber 4.8 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 3.5 mg, Sugar 21.2 g

BAKED HONEY NUT CHICKEN



Baked Honey Nut Chicken image

A savory, buttery, nutty, baked chicken dish with a little sweetness of honey. Excellent for dinner parties. Everyone raves about it. Substitute any nut you prefer with equally good results.

Provided by Laura G

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 7

2 eggs
½ cup honey
1 cup finely chopped pecans or walnuts
1 cup dry bread crumbs
salt and pepper to taste
6 bone-in chicken breast halves
¼ cup butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a bowl, beat eggs and honey together until thoroughly blended. In a separate bowl, toss together pecans, bread crumbs, salt, and pepper.
  • Dip chicken pieces in egg and honey mixture, then dredge in pecan mixture, coating thoroughly. Arrange chicken side by side in a 9x13 inch baking dish. Drizzle melted butter evenly over chicken.
  • Bake approximately 40 minutes, or until chicken is no longer pink, and juices run clear.

Nutrition Facts : Calories 682.7 calories, Carbohydrate 39.1 g, Cholesterol 209 mg, Fat 36.3 g, Fiber 2.8 g, Protein 51.4 g, SaturatedFat 10.1 g, Sodium 366.2 mg, Sugar 25.2 g

APPLE-HONEY BAKLAVA



Apple-Honey Baklava image

This baklava was created to honor the delicious combination of apples and honey. The syrup is honey-forward and the filling has less nuts than a classic baklava to allow the apples to shine. Breadcrumbs between the bottom layers of phyllo help absorb any excess moisture from the apples and keep the phyllo crisp, even after being soaked in syrup.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 32 pieces of baklava

Number Of Ingredients 15

1 1/4 cups sugar
2/3 cup orange blossom honey
6 wide strips orange zest, plus 1/4 cup orange juice (from 1 orange)
1 1/4 cups water
4 teaspoons fresh lemon juice
2 sticks unsalted butter
3 Granny Smith apples, peeled and finely chopped
2 tablespoons orange blossom honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup walnut pieces
1 cup unsalted pistachios
1/4 cup plus 2 tablespoons breadcrumbs
24 sheets frozen phyllo dough (from a 16-ounce box), thawed

Steps:

  • Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour.
  • Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375˚ F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool.
  • Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and 1/4 cup breadcrumbs and stir to combine.
  • Melt the remaining 1 3/4 sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs. Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top.
  • Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture. Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each.
  • Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.)
  • Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours.

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