Hot Nuts Recipes

HOT HONEY NUT MIX

Steps:

• Heat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, combine the nuts and seeds.
• In a microwave-safe bowl, combine honey, butter, red-pepper flakes and ½ teaspoon salt. Microwave until the butter has melted, about 40 seconds. (Alternatively, you can melt the mixture in a small saucepan on the stove.)
• Pour the honey butter over the nuts and seeds, and stir until well coated. Dump onto the prepared baking sheet and spread in an even layer. You want the nuts spread out as much as possible.
• Bake, stirring occasionally, until the nuts are tacky and look and smell toasted, 20 to 25 minutes. Remove from the oven and immediately sprinkle over the remaining 1/2 teaspoon salt and all of the turbinado sugar. Let cool on the baking sheet, then transfer to a bowl and serve (or transfer to an airtight container, where they'll keep for up to 4 days).

SPICY MIXED NUTS

Steps:

• In a large skillet, melt butter over low heat. Add nuts and Worcestershire sauce; cook and stir 5-7 minutes. Drain on paper towels. Place nuts in a large bowl. Combine remaining ingredients; sprinkle over nuts, tossing to coat. Cool. Store in an airtight container at room temperature.

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 & SPICY MIXED NUTS

Steps:

• Heat oven to 250 degrees.
• in medium bowl beat egg and water at high speed til stiff.
• In small bowl combine melted butter, all spices, salt and peppers. Mix well.
• Add nuts to egg mixture. Stir to coat well.
• Add 1/2 spice mixture to nuts. Stir to coat.
• Add remaining spice mixture. Stir till evenly coated.
• Spread nuts evenly on cookie sheet that has been covered with aluminum foil.
• Bake in oven for 1 hour. Stir every 15 minutes.
• Remove from oven. Cool well before storing.

HOT NUTS

Steps:

• Add raw nuts in a shallow aluminum disposable pan.
• Spray with Pam to coat.
• Season with salt and spices to taste.
• Smoke in smoker or use indirect heat method on a grill with a cover (Webber is best). Cook at 225 degrees for about an hour. I prefer mesquite, but hickory or pecan would be good choices too.
• Let cool then serve up.

HOT AND SWEET SMOKED NUTS

Steps:

• In a mixing bowl, combine melted butter or oil, honey, sugar and all the seasonings. Make sure that any lumps of cayenne or cinnamon are broken down and stirred into the mix. The end result is a thick, sticky seasoning mixture. Add nuts and stir thoroughly to coat.
• Place nuts on 1/2 of a 12-inch sheet of heavy-duty foil in a single layer. Fold over to make an envelope, pierce with a knife to make 3 (1-inch) slits. Place envelope on top grate of smoker and close. Smoke for 20 to 25 minutes, opening once to shake the envelope to stir it up.

SWEET-HOT SPICED NUTS

Steps:

• In a large bowl, beat egg white until frothy. Add almonds and oil; stir gently to coat. Combine the remaining ingredients; add to egg white mixture and gently stir to coat., Spread into a 15x10x1-in. baking pan coated with cooking spray. Bake at 300° for 18-22 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container.

WARM MIXED NUTS

Steps:

• Preheat oven to 350 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are golden and fragrant, 8 to 12 minutes, rotating the pans halfway through cooking. Transfer the nuts to a large bowl, and set aside.
• Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic; fry until golden, 3 to 5 minutes. Transfer the shallots and garlic to paper towels. Set aside.
• Melt the butter and pour it over the nuts. Add the rosemary, cayenne, brown sugar, and salt, and stir well to combine. Toss in the crispy garlic and shallots. Serve warm. The nuts may be reheated in a 300-degree oven for 10 minutes.