Sweet And Salty Peanuts Recipes

SWEET & SPICY ROASTED PARTY NUTS

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn't get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.
• In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.
• Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that's okay).
• Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
• Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
• Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.

SWEET, SALTY, SPICY PARTY NUTS

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.

SWEET AND SALTY CINNAMON NUTS

Steps:

• Heat oven to 300 degrees.
• Mix sugar, salt and cinnamon. Set aside.
• Place nuts in a bowl and pour the egg white over them. Stir until nuts are coated and sticky.
• Sprinkle cinnamon-sugar mixture over nuts and stir until nuts are completely coated.
• Spread on an ungreased baking sheet.
• Bake 30 minutes.

SWEET AND SALTY NUTS

Steps:

• Preheat oven to 325 degrees, usung about 2 tablespoons butter, generously butter a 15x10x1-inch baking pan,set aside.
• In a large bowl stir together the nuts, grandulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
• Bake for 25 minutes or until golden and bubbly, stirring once or twice; remove from oven; sprinkle generously with raw sugar; toss to coat.
• Transfer mixture to a large piece of foil (Release foil works great), cool completly about 30 minutes; break apart to serve.
• Store nuts in an airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months.

SWEET, SPICY AND SALTY CANDIED NUT MIX

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

SWEET AND SALTY PEANUT BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray (without flour).
• In medium bowl, stir cookie mix, 1/2 cup butter, the vanilla and egg until soft dough forms. Press in pan. Bake 15 minutes or until set.
• Meanwhile, in 1-quart saucepan, heat caramels, 2 tablespoons butter and the condensed milk over medium-low heat 5 to 10 minutes, stirring frequently, until caramels are melted. Remove from heat. Carefully pour filling over partially baked crust; spread evenly. Sprinkle with peanuts. Bake 15 to 18 minutes or until filling is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.