SPICED WALNUTS RECIPE
Best of spiced walnut recipes, these wonderful walnuts with a touch of spice, heat and sweet make incredible sweet spicy walnuts. Toss in salads, serve on cheese trays or eat as a snack. You can easily turn this spiced walnut recipe into spiced pecans by switching to pecans.
Provided by theadmin
Yield 8 (1/4 cup) servings
Number Of Ingredients 8
Steps:
- Preheat oven 375°F.
- Spread walnuts on baking sheet and bake about 5-7 minutes or until golden.
- In small bowl, combine sugar, salt, garlic powder, cumin, cinnamon, and cayenne.
- In nonstick skillet, heat oil over medium heat. Add nuts and stir to coat with oil. Add seasoning mix, stirring until nuts coated. Remove to paper towel to cool.
SPICED WALNUTS
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. Pecans would probably work well too. I need to make these for my dad. I'm sure he'd love them! Makes 2 cups
Provided by dicentra
Categories Lunch/Snacks
Time 13m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a skillet, heat the oil over moderate heat. Add the walnuts, tossing to coat.
- Add the sugar, salt and cayenne, and cook, stirring constantly for 8 minutes or until nuts are well coated and sugar has caramelized.
Nutrition Facts : Calories 900.6, Fat 83.2, SaturatedFat 8.2, Sodium 583.9, Carbohydrate 35.4, Fiber 8.1, Sugar 22, Protein 17.9
SPICED CANDIED WALNUTS
This is an easy food gift idea that I got from Food Network. I'm not a walnut person but those in my life that are love these! Thanks to Michael Chiarello of Food Network...this is his recipe.
Provided by Rise3834
Categories Candy
Time 30m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a deep saucepan, pour oil to a depth of at least 3 inches and heat to 350 degrees F.
- While the oil is heating, bring a large pot of water to a boil.
- Measure the salt, cinnamon, cayenne pepper and black pepper into a small bowl and mix well.
- Holding the nuts in a sieve, dip them briefly into the boiling water, about 1 minute for large halves.
- (Blanching removes some of the tannins and makes walnuts taste sweet).
- Transfer to a large bowl with a little water clinging to them.
- While the nuts are still hot and wet, add the sugar and toss well to evenly coat.
- The sugar will melt on contact with the hot nuts.
- Keep stirring and tossing until all the sugar has melted.
- If bits of unmelted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying.
- Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful.
- (Otherwise, the oil could foam over and burn you).
- Fry in small batches until the nuts are medium brown, about 1 minute.
- Be careful not to overcook.
- Scatter on an unlined baking sheet to cool slightly.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix.
- Toss well to distribute the spices and then taste a nut.
- Add more spice mix, to taste, and toss well after each addition.
- When cool, pack in an airtight jar.
- They will keep at room temperature for at least 2 weeks.
Nutrition Facts : Calories 883.7, Fat 76.4, SaturatedFat 7.2, Sodium 584.2, Carbohydrate 46.4, Fiber 8.1, Sugar 32.5, Protein 17.9
DAWN'S CANDIED WALNUTS
These walnuts are a special treat for Christmas, and are well worth the time it takes to make them.
Provided by Dawn Timmerman
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
- Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
- Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 16.9 g, Cholesterol 0.5 mg, Fat 18.6 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 39.3 mg, Sugar 13.5 g
SPICED WALNUTS
Cayenne pepper gives these slightly sweet walnuts a piquant kick.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
- Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.
Nutrition Facts : Calories 195 g, Fat 18 g, Fiber 2 g, Protein 4 g
SPICED WALNUTS
I pick my walnuts from a local tree, clean them and crack them myself-this recipe is worthy of my hard-won walnuts! The rich, buttery taste will fool you, as there's not a drop of butter in them. Not overly sweet, the nuts get nice and crispy from the egg bath. They work well as an appetizer and are an always-welcome hostess gift. They also freeze well, so you can enjoy them any time of year. -Sherri Starkin, Lyle, Washington
Provided by Taste of Home
Categories Snacks
Time 1h
Yield 5 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 275°. In a bowl, beat egg white and water until foamy. Add walnuts. In a large bowl, combine remaining ingredients. Add nut mixture; toss to coat. , Transfer to greased baking sheets. Bake until toasted and crisp, 45-50 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 235 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
CANDIED SPICY WALNUTS
These walnuts add an unusual element to the Gorgonzola and Radicchio sandwich served at Campanile restaurant in Los Angeles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the water, sugar, and cayenne pepper. Bring to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to remove any undissolved sugar granules.
- Add walnuts, and reduce the heat to medium-high. Simmer until the syrup is reduced and thickened, about 20 minutes. The nuts will be very sticky. Use a slotted spoon to remove half of the nuts to a colander to drain, leaving the other half in the syrup. Reduce the heat to low.
- Meanwhile, fill a medium stockpot with 2 inches of oil. Heat oil to 350 degrees over medium heat. Carefully add the drained nuts, and fry, stirring constantly, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer nuts to a baking sheet. Sprinkle with salt, and let stand until cool. Repeat with remaining nuts. Will keep, stored in an airtight container, at room temperature, for about 2 days.
CANDIED WALNUTS
Turn ordinary walnuts into a taste sensation with this simple candied walnuts recipe that's prepared on the stovetop. With plenty of brown sugar and a hint of pepper, the crunchy candied walnuts are a nice complement to a fruit and cheese tray. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a large heavy skillet, combine the oil, vinegar and pepper. Cook and stir over medium heat until blended. Add walnuts and cook over medium heat until nuts are toasted, about 4 minutes. , Sprinkle with brown sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool. Store in an airtight container.
Nutrition Facts : Calories 124 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CANDIED SPICY WALNUTS
Provided by Nancy Silverton
Categories Candy Nut Dessert Fry Super Bowl Quick & Easy Walnut Winter Poker/Game Night Vegan Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine 2 cups water, sugar, and cayenne in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves and occasionally brushing down sides of pan with pastry brush dipped into water. Add walnuts to pan; reduce heat to medium and cook until syrup boils and bubbles thickly and vigorously and nuts are very sticky, about 35 minutes.
- Meanwhile, pour enough vegetable oil into heavy large saucepan to reach depth of 4 inches; heat vegetable oil to 350°F. Drain walnuts, discarding syrup. Working in batches and using slotted spoon, transfer walnuts to hot oil and cook until well browned, stirring constantly, about 2 minutes per batch. Using slotted spoon, transfer walnuts to rimmed baking sheet. Sprinkle with coarse salt; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)
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5/5 (41)Total Time 14 minsCategory Side, SnackCalories 226 per serving
- Add pecans and walnuts to a bare (or parchment-lined) baking sheet (or more baking sheets if increasing batch size) and top with oil, coconut sugar, cinnamon, cayenne, nutmeg, salt, and half of the maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). Toss to coat.
- Bake for a total of 12-15 minutes, or until golden brown and fragrant, tossing/stirring once at the halfway point to ensure even cooking. Then remove from oven and immediately drizzle with remaining maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). I also like to sprinkle on a little more salt, cinnamon, and coconut sugar to coat, but this is optional.
- Stir to combine/coat and enjoy warm or let dry/cool completely on the pan (they'll crisp up as they dry/cool) before storing in an airtight container at room temperature up to 2-3 weeks (or in the freezer up to 1 month).
CANDIED SPICY WALNUTS RECIPE | BON APPéTIT
From bonappetit.com
Servings 2
- Combine 2 cups water, sugar, and cayenne in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves and occasionally brushing down sides of pan with pastry brush dipped into water. Add walnuts to pan; reduce heat to medium and cook until syrup boils and bubbles thickly and vigorously and nuts are very sticky, about 35 minutes.
- Meanwhile, pour enough vegetable oil into heavy large saucepan to reach depth of 4 inches; heat vegetable oil to 350°F. Drain walnuts, discarding syrup. Working in batches and using slotted spoon, transfer walnuts to hot oil and cook until well browned, stirring constantly, about 2 minutes per batch. Using slotted spoon, transfer walnuts to rimmed baking sheet. Sprinkle with coarse salt; cool completely. DO AHEAD Can be made 3 days ahead. Store in airtight container at room temperature.
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