Mexican Nuts Recipes
MEXICAN CHILE LIME PEANUTS
Mexican chile lime peanuts are coated in fresh lime juice, zest, and spices then roasted.
Provided by Janette
Categories Snacks
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F/177°C.
- To a bowl add all of the ingredients except the nuts. Mix well.
- Add the nuts to the spice mix, stir to make sure the peanuts are all coated well. Spread the peanuts evenly onto a large baking sheet and roast for 12-15 minutes, stirring halfway through.
- Remove from the oven, allow to cool to room temperature and serve.
Nutrition Facts : Calories 149 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/4 cup, Sodium 707 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SWEET, SALTY, SPICY PARTY NUTS
I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.
Provided by Chef John
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 27m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 219 calories, Carbohydrate 12.7 g, Cholesterol 1.9 mg, Fat 18.1 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 205.7 mg, Sugar 7.5 g
MEXICAN PEANUTS
Make and share this Mexican Peanuts recipe from Food.com.
Provided by dicentra
Categories Nuts
Time 15m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- In a large frying pan, cook garlic in olive oil over moderate heat for 1 minute. Add hot pepper and cumin.
- Mix in peanuts and cook, stirring, for 2 minutes. Sprinkle with coarse salt and chili powder.
- Mix well and store in a covered jar or tin.
MEXI SPICED NUTS
You'll feast on the feisty chili-style flavors of this addictive nut mix. From Southern Living Ultimate Book of Appetizers.
Provided by kitty.rock
Categories High Protein
Time 40m
Yield 16 1/4 cup servings, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine pecans and peanuts in an ungreased 13 x 9-inch pan.
- Combine egg white and remaining 6 ingredients in a small bowl, stirring well.
- Pour over nuts, stirring to coat.
- Bake uncovered in a 350 degree F oven for 30 minutes or until toasted.
- Cool completely in pan on wire rack.
- Store in an airtight container.
- Yield: 4 cups.
Nutrition Facts : Calories 280.7, Fat 26, SaturatedFat 4.6, Cholesterol 7.6, Sodium 277.3, Carbohydrate 8.4, Fiber 3.7, Sugar 1.9, Protein 8.2
MEXICAN NUTS
This recipe was given to me 30 years ago by my Grandmother. She fixed these every year at Christmas, along with her fudge, popcorn balls, divinity and homemade caramels. Sadly, this is the only recipe of hers I ever got for Christmas candies. Updated 11/10/07 - My Mother informed me today this was not my Grandma's recipe but my Aunt Peggy's. She obtained this while living in Chanute, KS in the late '40s or early '50s.
Provided by CindiJ
Categories Candy
Time 25m
Yield 36-48 candies, 24 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan mix brown sugar, cream and butter.
- Bring to soft ball stage on thermometer.
- Stir in vanilla.
- Add pecans - stirring constantly.
- Drop immediately by teaspoon fulls on waxed paper.
- Let cool. Store in tightly covered container.
Nutrition Facts : Calories 146.2, Fat 7.8, SaturatedFat 1.7, Cholesterol 6.4, Sodium 11.3, Carbohydrate 19.7, Fiber 0.8, Sugar 18.6, Protein 0.9
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