SAVORY MACADAMIA NUTS
This recipe is from "8 Grams or Less Low-Carb Recipes", a cookbook I got in the cookbook swap this year. These are good as a snack or on top of salads. Posted for ZWT5!
Provided by breezermom
Categories Fruit
Time 25m
Yield 2 cups, 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Line a 13x9x2 inch baking pan with foil; lightly coat the foil with cooking spray. Set pan aside. In a small bowl stir together Worcestershire sauce, oil, Italian seasoning, salt and cayenne pepper; set aside.
- Spread nuts in prepared pan. Drizzle with seasoning mixture; toss gently to coat.
- Bake in a 350 degree oven about 15 minutes or until nuts are toasted, stirring occasionally. Lift foil with nuts from pan. Let cool for 30 minutes. Store nuts in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.
GLAZED MACADAMIA NUTS
I came across this recipe years ago, and it's been a hit ever since. Family and friends can't stop nibbling on the sweet coated nuts.
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 5 cups.
Number Of Ingredients 6
Steps:
- Spread macadamia nuts in a single layer in a greased 15x10x1-in. baking pan. Bake at 250° for 5 minutes; set aside. , In a heavy saucepan, combine 6 tablespoons sugar, corn syrup, oil and salt; bring to a boil, stirring constantly. Boil without stirring until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat; stir in butter until melted. Pour over nuts; stir to coat. Bake for 50-55 minutes or until lightly browned, stirring occasionally. Sprinkle with remaining sugar; toss to coat. Spread on foil to cool. Break apart and store in an airtight container.
Nutrition Facts :
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