Spiced Nuts And Seeds Recipes

SPICED NUTS

Spiced Nuts image

Provided by Ellie Krieger

Time 25m

Yield 6 servings (1/3 cup per serving)

Number Of Ingredients 11

Ingredients

1/2 cup pecans* (See Cook's Note)
1/2 cup almonds* (See Cook's Note)
1/3 cup pistachios* (See Cook's Note)
1/3 cup cashews* (See Cook's Note)
1/3 cup pumpkin seeds* (See Cook's Note)
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/8 teaspoon cayenne (or more to taste)
1/2 teaspoon dried rosemary
1/4 teaspoon salt
Nonstick cooking spray

Steps:

Preheat oven to 325 degrees F. Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to combine. Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake 15 to 20 minutes, stirring once, until nuts are fragrant and lightly toasted.

SPICED NUTS AND SEEDS

Spiced Nuts and Seeds image

Categories Nut Bake Raw

Yield makes 4 cups

Number Of Ingredients 10

Ingredients

3 cups raw nuts, such as walnuts and almonds
1/4 cup flaxseed
1/4 cup raw hulled sunflower seeds
1/4 cup quinoa
2 large egg whites
Coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons honey

Steps:

Preheat oven to 325°F. Mix nuts, flaxseed, sunflower seeds, and quinoa in a bowl. In another bowl, whisk together egg whites and 1 1/2 teaspoons salt with the cayenne, cumin, cinnamon, and honey. Pour over nut mixture, and toss to combine.
Spread evenly on a parchment-lined baking sheet, and bake until dry and darkened, stirring occasionally, about 30 minutes. Season with more salt, if desired. Remove mixture from parchment while cooling so it does not stick. Nuts can be stored for up to 2 weeks in an airtight container at room temperature.
Nutrition Information
(Per 1/4-cup serving)
Calories: 169
Saturated Fat: 1.2g
Unsaturated Fat: 11.3g
Cholesterol: 0mg
Carbohydrates: 8.4g
Protein: 5.5g
Sodium: 113mg
Fiber: 2.6g

SPICY MIXED NUTS & SEEDS

spicy mixed nuts & seeds image

Make and share this spicy mixed nuts & seeds recipe from Food.com.

Provided by chia2160

Categories Lunch/Snacks

Time 25m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons orange juice concentrate
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne
salt, pepper
1/2 teaspoon allspice
1 pinch onion salt
2 cups peanuts or 2 cups hazelnuts
1 cup pecans
1/2 cup shelled sunflower seeds
1/2 cup shelled pumpkin seeds
2 tablespoons sesame seeds
cooking spray

Steps:

combine all ingredients in a large bowl.
preheat oven to 300.
line a baking pan with tin foil, spray with cooking spray.
spread the mixture in pan and bake for 15 minutes, stirring once.
cool in pan, about 15 minutes.

Nutrition Facts : Calories 211.8, Fat 18.7, SaturatedFat 2.4, Sodium 13.3, Carbohydrate 7.1, Fiber 3.1, Sugar 2.1, Protein 7.8

SPICED NUTS

Spiced Nuts image

A perfect spicy snack for the holidays.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 large egg white
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper
2 1/2 cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds

Steps:

Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.

SPICY SEED MIX

Spicy seed mix image

For a healthy snack nibble on this mix of sunflower, pumpkin and linseeds, or sprinkle on salads and soups

Provided by Caroline Hire - Food writer

Categories Condiment, Snack

Time 25m

Yield Makes 250g

Number Of Ingredients 7

Ingredients

250g mixed seed (sunflower, pumpkin, linseed)
1 tsp rapeseed oil
1 tsp ras-el-hanout
¼ tsp low-sodium salt
1 tsp reduced salt soy sauce
1 tsp agave syrup
pinch cayenne

Steps:

Preheat the oven to 160C/ 140 fan/ Gas mark 3.
Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for 15 - 20 mins until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container for up to 3 weeks.

Nutrition Facts : Calories 129 calories, Fat 9.9 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 3.3 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 1.4 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium

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