Spicy Cocktail Nuts Recipes

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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.

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 The Hearty Boys

Categories     appetizer

Time 25m

Yield 3 cups

Number Of Ingredients 9

3 cups mixed nuts (pecans, walnuts and almonds)
2 tablespoons butter
1 teaspoon fresh thyme leaves
1 teaspoon ground cumin
1/2 teaspoon ground mustard
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/2 teaspoon white pepper
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the nuts in a mixing bowl and set aside. Put the butter into a small saucepan and place over medium heat. As the butter melts, add the thyme leaves, cumin, mustard, cayenne, allspice, and pepper. Allow to simmer for 1 minute. Pour the butter mixture over the nuts, add the salt and toss well to coat. Put the nuts onto a baking sheet in 1 layer. Put the pan into the preheated oven until the nuts are a golden brown, about 20 minutes. Remove and let cool. Serve immediately or keep in a sealed container for 1 week.

ROSEMARY SPICED NUTS



Rosemary Spiced Nuts image

These lightly-spiced cocktail nuts are a cut above the store bought sort. Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special. They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.

Provided by Peter Mcquaid

Categories     easy, quick, finger foods, appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound unsalted mixed nuts
1 tablespoon melted butter
3 tablespoons coarsely chopped fresh rosemary
1 tablespoon dark brown sugar or granulated sugar
1/2 teaspoon cayenne pepper
1 tablespoon kosher salt

Steps:

  • Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently.
  • While nuts roast, mix rosemary, sugar, cayenne and salt in a bowl. Add nuts and toss. Serve warm or cool.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams

SPICY STARBUCKS VIA® COCKTAIL NUTS



Spicy Starbucks VIA® Cocktail Nuts image

Number Of Ingredients 13

1 cup Cashews
1 cup Walnuts
1 cup Almonds
2 tablespoons Butter
1 tablespoon Red Vinegar
1/4 cup Honey
1 packet Starbucks VIA®
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper
1 teaspoon Chile powder
1/4 cup Papaya
1/4 cup Mango
1/4 cup Pineapple

Steps:

  • Toast nuts on a sheet pan for 10 minutes at 300F degrees. Remove nuts from oven and turn temperature down to 225F degrees.
  • While nuts are toasting, combine all ingredients together, except dried fruit, in a heat-proof microwave container. Microwave briefly (20 seconds) to melt and combine mixture.
  • Add toasted nuts to mixture and stir to coat. Spread in an even layer on a baking sheet.
  • Bake for 45 minutes at 225F degrees. Stir nuts to evenly coat and bake on all sides.
  • Spread and press dried fruit onto nuts and place back in the oven for 15 minutes.
  • When candied nuts and fruit have cooled enough to handle - break up and place in an air tight container.

SWEET, SALTY, SPICY PARTY NUTS



Sweet, Salty, Spicy Party Nuts image

I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 27m

Yield 16

Number Of Ingredients 12

Cooking spray
1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup white sugar
¼ cup water
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  • Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
  • Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
  • Transfer nuts to the prepared baking sheet and spread into a single layer.
  • Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Nutrition Facts : Calories 219 calories, Carbohydrate 12.7 g, Cholesterol 1.9 mg, Fat 18.1 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 205.7 mg, Sugar 7.5 g

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