Pecan And Walnut Holiday Nut Mix Recipes

SWEET, SALTY, SPICY PARTY NUTS

Sweet, Salty, Spicy Party Nuts image

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

Ingredients

Cooking spray
1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup white sugar
¼ cup water
1 tablespoon butter

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

SUNNY'S SMOKY BAR NUT MIX

Sunny's Smoky Bar Nut Mix image

Provided by Sunny Anderson

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1/2 teaspoon liquid smoke (I like hickory here)
3 to 4 stalks fresh rosemary
1 clove garlic, smashed
1/2 cup almonds
1 cup pecan halves
1 cup walnut halves
1/2 cup dried cranberries
Kosher salt and freshly ground black pepper

Steps:

Flavor the oil. In a large pan on medium-low heat, add the olive oil, liquid smoke, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
Toast the nuts. First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Finally, add the walnuts and let cook for 5 additional minutes. Each nut takes a different amount of time to toast, so this order is crucial.
Finish. Add the cranberries to the nut mixture and season with salt and pepper. Crinkle in the rosemary, then use a slotted spoon to remove the mixture to a bowl. Serve warm or chilled.

PECAN AND WALNUT HOLIDAY NUT MIX

Pecan and Walnut Holiday Nut Mix image

Make and share this Pecan and Walnut Holiday Nut Mix recipe from Food.com.

Provided by Diamond of Californ

Categories Baking

Time 22m

Yield 5 cups

Number Of Ingredients 10

Ingredients

3/4 cup Diamond of California® pecan halves
3/4 cup Diamond of California® shelled walnuts
1/2 cup raw (green) pumpkin seeds
2 cups rice pockets cereal
1/2 cup dried cranberries
1/4 cup packed golden brown sugar
2 tablespoons olive oil
1 tablespoon water
1 teaspoon chili powder
3/4 teaspoon salt

Steps:

Preheat oven to 300°F . Line a heavy large baking sheet with a silicone liner or foil. Combine the pecans, walnuts and pumpkin seeds in a medium bowl. Stir the brown sugar, oil, water, chili powder and salt to blend in a small bowl. Drizzle 2 tablespoons of the brown sugar mixture over the nut mixture and toss to coat. Spread the nut mixture out into a single layer on the prepared baking sheet. Bake the nut mixture until it's beginning to turn golden brown, about 10 minutes.
Meanwhile: Toss the cereal and cranberries with the remaining brown sugar mixture in the same bowl (no need to wash). Add the cereal mixture to the nut mixture on the pan and spread out into a single layer. Roast in the oven until golden brown and glazed, about 12 minutes longer. Cool completely. Toss to combine. Transfer to jars and seal tightly. (Mix can be made up to 2 weeks ahead.).

Nutrition Facts : Calories 81.4, Fat 5.5, SaturatedFat 0.8, Sodium 360.1, Carbohydrate 8.6, Fiber 0.7, Sugar 7.5, Protein 0.1

WINE BAR NUT MIX

Wine Bar Nut Mix image

From the Best of Food and Wine. This is a savory-sweet mix of pecans, almonds and walnuts. These would make a great gift.

Provided by mary winecoff

Categories Fruit

Time 25m

Yield 6 cups

Number Of Ingredients 8

Ingredients

2 cups pecans
2 cups almonds
2 cups walnuts
1/4 cup pure maple syrup
2 tablespoons extra virgin olive oil
2 tablespoons mixed herbs (rosemary, sage, savory and thyme, mixed and finely chopped)
1/4 teaspoon cayenne pepper
salt & freshly ground black pepper

Steps:

Preheat oven to 350 degrees. In a bowl, toss the nuts with the maple syrup, olive oil, herbs and cayenne.
Spread the nuts on a rimmed baking sheet and bake for 15 minutes. (I place them on parchment paper for easy clean-up), stirring occasionally, until browned.
Season the nuts with salt and pepper and toss frequently until cooled.

SPICED HOLIDAY NUTS

Spiced Holiday Nuts image

Categories Nut Bake Cocktail Party Vegetarian Pecan Walnut Spice Honey Christmas Eve Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 tablespoon honey
3/4 cup walnut halves
3/4 cup pecan halves

Steps:

Line baking sheet with foil. Lightly oil foil. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add ginger, curry powder and cayenne pepper; sauté until fragrant, about 5 seconds. Stir in sugar and honey. Add nuts. Stir until honey mixture is amber in color and nuts are well coated, about 6 minutes.
Transfer nut mixture to prepared baking sheet. Working quickly, separate nuts with spoon. Sprinkle with salt. Cool. (Can be made 3 days ahead. Store in airtight container at room temperature.)

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