Ancho Spiced Nuts Recipes

Steps:

• Preheat oven to 275°. In a large bowl, beat egg white and water until frothy. Add nuts; stir gently to coat. Combine the sugar, pie spice, orange zest and chili pepper; add to nut mixture and gently stir to coat., Spread into an ungreased 15x10x1-in. baking pan. Bake 35-40 minutes or until lightly browned, stirring once. Sprinkle with chips. Cool completely. Break into pieces. Store in an airtight container.

Steps:

• Preheat the oven to 400 degrees F.
• Spread the nuts out on a large baking sheet. Bake until the nuts are lightly toasted, about 8 to 10 minutes.
• In the meantime, melt the butter in a small saucepan over low heat. Add the remaining ingredients and stir to combine. Transfer the nuts to a serving bowl. Pour in the butter and toss to coat evenly. Serve warm or room temperature.

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.

Steps:

• Melt the butter in a large skillet over low heat. Stir in the nuts, the sugar, and the spices, and toast them together for about 6 minutes. Transfer to a sheet tray, and cool completely. Put the spiced nuts in a Mason jar, and tie with a bow to give as a gift.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the peanuts, pepitas, almonds and corn nuts in a large bowl.
• If using dried chiles, pull off the stems and scrape out the seeds. Tear the chiles into 2-inch pieces. Put the chiles, allspice, cumin, orange zest and cayenne in a spice grinder and pulse until the chiles are ground. (If using chile powder, mix the ingredients in a bowl.) Add to the nut mixture. Add the sugar, canola oil and 2 tablespoons salt. Stir with a fork to evenly coat.
• Pour the mixture onto the prepared baking sheet. Bake 4 minutes, then stir with a fork and continue baking until lightly golden, about 4 more minutes. Pour the nuts onto a clean baking sheet to cool. Transfer to a serving dish and enjoy.

Steps:

• Spinach -- Just thaw and squeeze dry and set to the side. It will take only a couple of minutes to heat up in the sauce.
• Pasta -- Again, takes just minutes for Angel Hair pasta to cook so make sure you sauce is done or at least started. This dish only takes minutes.
• For the pasta cook according to directions - a large pot of salted water. when done, drain and set to the side to keep warm.
• Sauce -- In a large saute pan, add the oil and and bring to a medium high heat. Add the pine nuts and toast until golden brown. They will only take a minute and stir often. Remove to a paper towel to let them drain. Then add the garlic and shallot and cook two minutes until they start to get golden brown, add the anchovies and cook another minute. Add the spinach breaking it up as you add it to the pan along with the butter and cook 2-3 minutes.
• Pine Nuts -- I take about 1/2 or a little less and break them up a bit. You can just use the back of a fork or you can put them in a baggie and just hit them with the bottom of a pan or bowl to slightly crush them. You just want to break them up a bit.
• Finishing -- Pasta should be done and drained. Simply add the pasta to the sauce pan along with the pine nuts, lemon juice and zest and toss well.
• Garnish with fresh grated parmesan. Literally a 20 minute dish and absolutely delish! And if you think you didn't like anchovies, you will.