To Toast Spices Nuts Or Seeds Recipes

SPICED NUTS

Spiced Nuts image

A perfect spicy snack for the holidays.

Provided by Martha Stewart

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.

TO TOAST SPICES, NUTS, OR SEEDS

To Toast Spices, Nuts, or Seeds image

Number Of Ingredients 0

Ingredients

Steps:

in a heavy, dry skillet over moderate heat, stirring, until fragrant and a shade or two darker, 3 to 5 minutes.
in a shallow baking pan in a 350° F oven until golden, 5 to 10 minutes
either way.

COOKING WITH SPICES AND SEEDS

COOKING WITH SPICES AND SEEDS image

Number Of Ingredients 0

Ingredients

Steps:

Cooking with Spices and SeedsCenturies ago, spices were the treasures of kings, as much cherished and sought after as gold. Today, you don't have to sail the Seven Seas to find them-they're available at your supermarket. What are spices, exactly? Most consist of the seeds, shells, buds, fruit or flower parts, bark or roots of plants that grow in the tropical regions of the world.If you want to crush or blend the seeds of spices, use a mortar and pestle, spice grinder or small electric grinder. Some cooks like to toast spices and seeds because toasting intensifies the flavor. Spices that are good for toasting include cumin, coriander, fennel seed, cardamom, cloves, cinnamon sticks and mustard seed. To toast, spread a thin layer of spice or seed in an ungreased skillet, and shake or stir over low heat. Watch so they don't burn! When the aroma really strengthens, take the skillet off the heat and pour out the spice or seed. Let it cool, then store in a container with a tight-fitting lid.Tips for Seasoning Mixes- Seasoning mixes and rubs are highly concentrated blends of dried herbs and spices that flavor the outside of the food as it cooks.- Store seasoning mixes tightly covered in a cool, dry place for up to 6 months. After 6 months, they begin to lose their flavor or the flavor may actually change.- Rubs, a dry or wet concentrated blend of spices, are a great way to give food more flavor than just sprinkling it with seasoning. Start by moistening poultry, meat or vegetables with a little vegetable or olive oil or even water. Then rub a seasoning or mix onto the food. Cook immediately, or for a more intense flavor, cover and refrigerate the food from 1 to 24 hours.RubsA mixture of dry or wet seasonings rubbed completely over meat, using your fingers, before cooking. Rubs traditionally were used for barbecued meats cooked in dug-out earth pits, where the pitmasters had their own "secret rub." You can add a rub and immediately cook or grill the food or, for more flavor, cover and refrigerate about 1 hour.Rubs may contain sugar or salt or even ground nuts. The "wet" seasonings get their name from added liquid, such as oil, mustard and reduced liquids such as wine, mixed with the dry seasonings and creating a paste. You can easily mix together seasonings from your spice cabinet, or purchase ready-to-use rubs at the super-market. Rubs also can be used to flavor a wide range of dishes such as condiments, soups and stews.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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