Spicy Cocktail Nuts Recipe Recipe For Zucchini

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SPICED COCKTAIL NUTS



Spiced Cocktail Nuts image

Provided by Giada De Laurentiis

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable cooking spray
2 egg whites
2 cups roasted and salted almonds
2 cups roasted and salted cashew nuts
2 cups walnut halves
3/4 cup sugar
2 tablespoons Madras curry powder
1 tablespoon ground cumin
2 1/2 teaspoons garlic salt
1 1/4 teaspoons cayenne pepper
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
  • In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
  • Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.

EMERIL'S SPICY COCKTAIL NUTS



Emeril's Spicy Cocktail Nuts image

This recipe is from Entertaining with Emeril, episode 2.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 7

1 large egg white
1 teaspoon water
4 cups assorted shelled nuts (walnuts, pecans, almonds, peanuts)
1/2 cup sugar
2 tablespoons Essence
1/2 teaspoon cayenne
1/4 teaspoon salt

Steps:

  • Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.

SWEET & SPICY NUTS



Sweet & Spicy Nuts image

Hot and spicy with a hint of brown-sugar sweetness, these snacking nuts are simply sensational. You and your guests will not be able to stop munching! The quick-and-easy skillet recipe also makes a great stocking stuffer or last-minute holiday gift from the kitchen. -Patty Lok, Sherman Oaks, California

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 2 cups.

Number Of Ingredients 14

1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon ground chipotle powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
1 cup shelled walnuts
1 cup pecan halves
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce

Steps:

  • In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

Nutrition Facts : Calories 321 calories, Fat 30g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.

MOM'S SPICED ZUCCHINI BREAD



Mom's Spiced Zucchini Bread image

This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.

Provided by carriekdevine

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 14

2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract, or more to taste
2 cups shredded zucchini
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
¼ teaspoon baking powder
¼ teaspoon ground cloves
½ cup chopped walnuts
½ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g

5-INGREDIENT ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE RECIPE BY TASTY



5-Ingredient Zucchini Noodles With Spicy Peanut Sauce Recipe by Tasty image

Here's what you need: peanut butter, siracha, lime, water, medium zucchinis, green onions, kosher salt

Provided by Alix Traeger

Categories     Dinner

Time 15m

Yield 2 servings

Number Of Ingredients 7

½ cup peanut butter, chunky
1 tablespoon siracha, to taste, plus more for serving
½ lime, juiced
¼ cup water
4 medium zucchinis, or 2 large
4 green onions, chopped, light and dark parts divided
kosher salt, to taste

Steps:

  • In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
  • Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
  • Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
  • Divide the noodles between serving bowls. Garnish with the dark scallion parts.
  • Enjoy!

Nutrition Facts : Calories 515 calories, Carbohydrate 36 grams, Fat 37 grams, Fiber 10 grams, Protein 21 grams, Sugar 15 grams

SPICY COCKTAIL NUTS



Spicy Cocktail Nuts image

This recipe came from a combination of a few recipes. I love spicy foods, and wanted to find a nut recipe that had plenty of spice. These are great for get-togethers or just to snack on. I like to use the deluxe nut mix that doesn't have any peanuts. Better make sure you have plenty of cold drinks on hand!

Provided by C in PA

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups mixed nuts
1 egg white
1 tablespoon water
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/8 teaspoon basil
1/8 teaspoon rosemary
1/8 teaspoon onion powder
1/8 teaspoon cayenne

Steps:

  • Whisk egg white and water together until foamy.
  • Pour over nuts in bowl.
  • Place nuts in strainer and strain for 3 minutes.
  • Place into brown paper lunch bag.
  • Mix all spices together in small bowl while draining nuts.
  • Pour worcestershire sauce over nuts and add spices to bag.
  • Shake until well coated.
  • Place on baking sheet.
  • Bake 15 minutes at 275, stirring once.
  • Lower heat to 225 and bake 30 minutes more, stirring every 15 minutes.
  • Cool and enjoy.
  • Store in airtight container.

Nutrition Facts : Calories 315.6, Fat 26.6, SaturatedFat 3.6, Sodium 388.3, Carbohydrate 14.4, Fiber 5, Sugar 2.8, Protein 10

HOT AND SPICY COCKTAIL NUTS



Hot and Spicy Cocktail Nuts image

I made these this Christmas as a "nibbling" food, and my family really liked them. They must have been nibbling big time, because these cocktail nuts were all gone before I knew it.

Provided by TasteTester

Categories     < 30 Mins

Time 30m

Yield 1 pound

Number Of Ingredients 10

1/2 cup butter
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 pinch cayenne powder
1 lb unsalted mixed nuts

Steps:

  • Melt the butter in a large heavy skillet over low heat. Add the worcestershire sauce, paprika, hot pepper sauce, salt, garlic powder, onion powder, black pepper and cayenne. Mix well.
  • Add the nuts and toss well to coat. Cook for 20-25 minutes on low heat, stirring frequently, until the nuts are lightly toasted. Drain on paper towels and serve hot, or store in an airtight container at room temperature until ready to serve.

SPICED COCKTAIL NUTS



Spiced Cocktail Nuts image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 6m

Yield 8 servings

Number Of Ingredients 7

1 teaspoon caraway seed
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 tablespoons butter, cut into pieces
1/2 cup packaged, salted pumpkin seeds
1 cup walnut halves
1 cup whole almonds

Steps:

  • Over medium heat in a medium nonstick skillet, toast seeds until they pop, 1 to 2 minutes. Add butter bits and melt them. Add pumpkin seeds and nuts to the pan and toast, tossing and turning the mixture to heat and toast. Remove to a serving dish.

CRISP SPICED NUTS



Crisp Spiced Nuts image

Categories     Bake     Super Bowl     Almond     Pecan     Spice     Winter     Hazelnut     Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 11

2 large egg whites
1 1/2 teaspoons salt
3/4 cup sugar
2 teaspoons Worcestershire sauce
2 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons cayenne
1 1/2 cups whole blanched almonds (about 1/2 pound)
1 1/2 cups hazelnuts (about 1/2 pound)
1 1/2 cups pecans (about 1/2 pound)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
available at specialty foods shops and many supermarkets

Steps:

  • Preheat oven to 325°F.
  • In a bowl with an electric mixer beat whites with salt until very foamy and gradually beat in sugar, Worcestershire sauce, paprika, and cayenne. Stir in nuts and butter, combining well, and spread in a large shallow baking pan.
  • Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread nuts on a sheet of foil and cool. Break up nut clusters. Nuts may be made 1 week ahead and kept in an airtight container at room temperature.

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