Spiced Honey Glazed Nuts Recipes

HONEY SPICED NUTS RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Add the butter to a pot and melt on the stovetop on low heat. Stir in the honey, sugar, water, cinnamon, salt, ginger, nutmeg, cardamom, and ground cloves. Continue stirring until melted and fully combined.
• Stir in the walnuts, almonds, and pistachios and spread out in a single layer on a baking sheet lined with parchment paper.
• Roast in the oven for 10 to 12 minutes, being careful not to burn the nuts.
• Sprinkle with the sea salt.
• Serve and enjoy!

SPICED HONEY-GLAZED NUTS

Steps:

• Position a rack in the center of the oven and preheat the oven to 350.
• Spread the nuts on a large rimmed baking sheet. Bake just until the nuts are warm to the touch, about 3 minutes. Remove baking sheet from oven. Drizzle nuts with honey and corn syrup, and mix well. Continue baking, stirring often with oiled spatula (I used Pam) until the liquid has evaporated into a glaze, about 10-12 minutes.
• Mix the sugar, salt, cumin, chili powder and cayenne pepper in a large bowl. Add the nuts and mix well to coat them with the spiced sugar. Transfer to a clean baking sheet to cool, breaking up the nuts that may have stuck together. They will crisp as they cool.
• Store in airtight container at room temp for up to one week.

HONEY GLAZED NUTS

Steps:

• Preheat oven to 375 degrees.
• Toss all the ingredients together. Transfer almonds to a greased baking sheet. Bake for 25 to 30 minutes until lightly toasted, stirring occasionally. Cool. Store in an airtight container.

PASTRY TWISTS WITH SPICED SUGAR-HONEY GLAZE

Steps:

• For pastries:
• Whisk flour, salt, and yeast in medium bowl to blend well. Add lard and rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture and pour wine into well. Stir with fork until shaggy dough forms. Gather dough together and turn out onto lightly floured work surface. Knead dough until smooth and elastic, adding warm water by teaspoonfuls if dough is dry, about 10 minutes.
• Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch thickness. Using fluted pastry wheel, cut dough into 1 1/4-inch-wide by 4-inch-long strips. Gently twist each strip in center, forming bow. Place pastry twists on prepared baking sheet. Reroll dough scraps to 1/8-inch thickness and cut out additional strips. Twist strips and place on prepared baking sheet.
• Pour enough olive oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan with bulb submerged in oil; heat oil to 360°F. Working in batches, fry dough twists in oil until golden on all sides, turning occasionally, 2 to 3 minutes. Using slotted spoon, transfer fried pastries to paper towels to drain. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• For spiced sugar-honey glaze:
• Line another large baking sheet with parchment paper. Bring honey to simmer in medium saucepan. Remove from heat. Cool until just warm. Whisk powdered sugar, cinnamon, and nutmeg in medium bowl to blend.
• Working with 1 fried pastry at a time, dip pastry into warm honey. Lift pastry and shake gently, allowing excess honey to drip back into pan. Roll pastry in powdered sugar mixture to coat. Place on prepared baking sheet. Arrange pastries on platter.
• Ingredient tip:
• For the best results, dip the pastry twists in a mild-flavored honey, such as orange blossom. An assertively flavored honey will overwhelm the pastry and the spiced powdered sugar.
• What to drink:
• Finish the meal with a glass of Moscato, a sweet white wine. Donatella recommends the 2007 Rivera "Piani di Tufara" Moscato di Trani, Dolce (Italy, $15). The wine's spicy raisin notes are complemented by bitter almond flavors and an apricot finish. If that bottle is unavailable, try the 2008 Michele Chiarlo Nivole Moscato D'Asti (Italy, $16), a sparkling Moscato with stone-fruit flavors.

HONEY & SPICE ROASTED ALMONDS

Steps:

• Arrange almonds in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10-15 minutes or until golden brown, stirring once., In a small bowl, combine 1/4 cup sugar, salt and cayenne; set aside. In a large skillet, heat oil over medium heat. Add roasted almonds and honey; cook and stir for 2 minutes. Sprinkle with remaining sugar; cook 1 minute longer or until sugar is dissolved. Remove from the heat; add reserved sugar mixture and toss to coat., Immediately spread onto waxed paper; cool completely. Break into pieces. Store in an airtight container.

HONEY-GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
• Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.

SPICY GLAZED PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper.
• In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.

GLAZED NUTS

Steps:

• In a heavy 8 inch skillet combine nuts, sugar and butter.
• Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes).
• Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
• Sprinkle lightly with salt.