Hot And Spicy Toasted Walnuts Recipes

HOT & SPICY TOASTED WALNUTS

Steps:

• Preheat oven to 350*.
• Place walnuts in a 15 1/2" x 10 1/2" jelly roll pan.
• Toast walnuts in oven 20 minutes, stirring occasionally.
• Meanwhile, in a small bowl, mix sugar, vegetable oil, Worcestershire sauce, ground red pepper, and salt.
• Remove walnuts from oven, drizzle spice mixture over the nuts and toss until thoroughly coated.
• Spread nuts in a single layer, cool completely in a pan on a wire rack.
• Store at room temperature in tightly covered container up to a month.
• Makes about 2 cups.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

HOT AND SPICY TOASTED WALNUTS

Steps:

• Preheat oven to 350 degrees F. Place walnuts in 15 1/2" by 10 1/2" jelly-roll pan. Toast walnuts in oven 20 minutes, stirring occasionally. Meanwhile, in small bowl, mix sugar, vegetable oil, Worcestershire, ground red pepper, and salt.
• Remove walnuts from oven. Drizzle spice mixture over nuts and toss until thoroughly coated. Spread nuts in a single layer, cool completely in pan on wire rack. Store at room temperature in tightly covered container up to 1 month.

SIMPLE SWEET AND SAVORY SPICED WALNUTS

Steps:

• Have ready a silpat on a sheet pan or a parchment lined pan on a surface which can withstand heat.
• Mash the garlic with the brown sugar and spices to form a paste.
• Melt the butter in a non stick skillet over medium heat.
• Add the sugar/spice paste to the skillet and, using a wooden spoon or spatula, stir to combine the butter and paste (about a minute or two).
• Once it is roughly combined, add the walnuts and stir to coat; this will take no more than a minute or two.
• When the walnuts are coated, transfer them to the silpat or parchment.
• Spread them out with your wooden spatula and allow to cool.
• Store the cooled nuts in a tin or jar.
• Use in salads (butter lettuce, beets, blue cheese and these nuts--super!), or as a nibble with cocktails/apertifs.

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.

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.

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.

HOT AND SPICY NUTS (SMOKE HOUSE ALMONDS)

Steps:

• Set oven to 350°F.
• Mix all ingredients (first 9 ingredients) except the nuts and kosher salt; mix well.
• Add nuts; toss to coat.
• Arrange on cookie sheet.
• Bake until nuts are toasted (watch closely as these will toast quickly!).
• Toss with kosher salt (or 1/4 teaspoon or more regular table salt).
• Store in an airtight container or freeze for up to 3 months.