Williamsburg Inn Mixed Nut Condiment Recipes

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HOT HONEY NUT MIX



Hot Honey Nut Mix image

Almond, cashew, almond, cashew. Oh, a Brazil nut! There's a kind of pattern to every nut mix, but in this one, each bite is a little different, pushing you to keep scooping for more surprises. It's a roasted jumble of nuts (whichever you choose) and flavorful pops - a seed, a honey-crystallized cluster, a pebble of coarse sugar, a bite with swelling heat, then a salty one. Serve them next to olives and cheese at a party, keep a stash in your tote or office snack drawer, or tie a bag of them up with a bow.

Provided by Ali Slagle

Categories     snack, finger foods, appetizer

Time 30m

Yield About 6 cups

Number Of Ingredients 7

4 cups unsalted, roasted whole nuts (such as cashews, pecans, pistachios or a mix)
1 cup seeds (such as pumpkin, sesame, millet, quinoa, sunflower, nigella or a mix)
1/4 cup honey
1 tablespoon unsalted butter or coconut oil
1 teaspoon red-pepper flakes
1 teaspoon kosher salt
1 teaspoon turbinado sugar

Steps:

  • Heat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, combine the nuts and seeds.
  • In a microwave-safe bowl, combine honey, butter, red-pepper flakes and ½ teaspoon salt. Microwave until the butter has melted, about 40 seconds. (Alternatively, you can melt the mixture in a small saucepan on the stove.)
  • Pour the honey butter over the nuts and seeds, and stir until well coated. Dump onto the prepared baking sheet and spread in an even layer. You want the nuts spread out as much as possible.
  • Bake, stirring occasionally, until the nuts are tacky and look and smell toasted, 20 to 25 minutes. Remove from the oven and immediately sprinkle over the remaining 1/2 teaspoon salt and all of the turbinado sugar. Let cool on the baking sheet, then transfer to a bowl and serve (or transfer to an airtight container, where they'll keep for up to 4 days).

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 137 milligrams, Sugar 5 grams, TransFat 0 grams

WILLIAMSBURG INN MIXED NUT CONDIMENT



Williamsburg Inn Mixed Nut Condiment image

Had this on a buffet table at the Williamsburg Inn. It was so good I asked the waiter for the recipe. Have made it ever since for special occasions and special friends. All amounts can be altered to suit your taste.

Provided by hokie59

Categories     < 15 Mins

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 3

2 cups unsalted mixed nuts, of your choice (but no peanuts please)
1/2 cup Major Grey chutney
3 tablespoons Grand Marnier (or flavor or your choice)

Steps:

  • Mix all ingredients well.
  • If too dry add more chutney or liquor.
  • Store covered in refrigerator.

Nutrition Facts : Calories 271.3, Fat 23.5, SaturatedFat 3.1, Sodium 305.5, Carbohydrate 11.6, Fiber 4.1, Sugar 2.1, Protein 7.9

HOMEMADE MIXED NUT BUTTER



Homemade Mixed Nut Butter image

This is a healthier, creamy alternative to store-bought peanut butter. It is a combination of many different types of nuts so you can mix and match according to your tastes and preferences. I personally like to make it with walnuts, almonds, and pistachios. It is also low in sugar. Great for a healthy snack option pre or post workout.

Provided by Jalejandrof

Categories     Side Dish     Sauces and Condiments Recipes

Time 25m

Yield 16

Number Of Ingredients 9

1 ⅓ cups raw walnuts
1 ⅓ cups raw almonds
1 ⅓ cups unsalted raw shelled pistachios
2 tablespoons granular sucralose sweetener (such as Splenda®)
1 tablespoon honey
1 tablespoon vanilla extract
½ teaspoon salt
⅓ cup dark cocoa powder
3 tablespoons nonfat dry milk powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
  • Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
  • Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
  • Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 9.4 g, Cholesterol 0.3 mg, Fat 17.5 g, Fiber 3.7 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 124.6 mg, Sugar 3.6 g

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