Mccormicks Sweet And Spicy Nuts Recipes

SWEET AND SPICY CARIBBEAN NUTS

Steps:

• Preheat oven to 250°F. Mix sugar, Seasoning and cinnamon in small bowl until well blended. Beat egg white in large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat nuts evenly.
• Spread nuts in single layer on lightly greased baking sheet.
• Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks.

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.

SWEET AND SPICY NUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place the nuts on a large baking pan and bake in the preheated oven 10 to 12 minutes, taking care they do not burn. Remove from heat and let cool approximately 5 minutes.
• In a small bowl, mix the white sugar, brown sugar, salt, pepper, cumin, curry powder, cloves and cinnamon.
• In a large saucepan over medium heat, place the nuts and approximately 1/2 the sugar mixture. When the mixture begins to melt, mix in the remaining mixture. Shake the pan until all the nuts are coated, about 5 minutes. Use a spoon to separate nuts that stick together. Remove from heat and cool on a lightly greased baking sheet or wax paper. Separate the nuts to prevent sticking.

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.

MCCORMICK'S SWEET AND SPICY NUTS

Steps:

• Preheat oven to 250.
• Combine sugar, cinnamon, allspice, season-all, nutmeg and pepper in medium bowl; set aside.
• Beat egg white until foamy.
• Add nuts, tossing to coat.
• Add spice mixture, toss to coat nuts evenly.
• Spread nuts on greased baking sheet in a single layer.
• Bake 1 hour, stirring once.
• Cool slightly and break apart.
• Cool completely and store in airtight container up to 2 weeks.

SWEET AND SPICY NUTS

Steps:

• Preheat oven to 325 degrees. Line baking sheet with foil; spray with CRISCO® No Stick Cooking Spray.
• In a large saucepan, combine the nuts, water and sugar. Bring to a boil over medium heat, stirring occasionally. Boil and stir for 5 minutes.
• With a slotted spoon, carefully remove the nuts; spread nuts on the prepared baking sheet in a single layer. Bake 10-13 minutes or until lightly browned.
• Remove from oven and transfer nuts to a large mixing bowl, breaking apart any that are stuck together. Drizzle with CRISCO® Canola Oil and vanilla. In a small bowl, mix together salt, cinnamon and cayenne pepper; sprinkle over nuts. Toss to evenly coat. Return coated nuts to baking pan and bake for 10 minutes or until browned and crisp. Cool completely, then store in an airtight container for up to 2 weeks.