Spiced Glazed Walnuts Recipes

SPICED WALNUTS

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.

SPICED WALNUTS

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.

SPICED WALNUTS RECIPE

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.

CANDIED WALNUTS

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.

SUGAR GLAZED WALNUTS

Steps:

• Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.

SPICED WALNUTS

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.

SPICED CANDIED WALNUTS

Steps:

• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted 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 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
• 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.

SPICED CANDIED WALNUTS

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.