Candied Spiced Nuts Recipes

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.

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray.
• In large bowl, stir together sugars and cinnamon. Set aside.
• In small bowl, beat egg whites and vanilla until a little frothy.
• Place nuts in slow cooker.
• Pour egg white mixture over nuts, and stir until nuts are evenly coated.
• Sprinkle cinnamon sugar over nuts, and stir until nuts are all coated well. Cover; cook on Low heat setting 3 hours, stirring every 20 minutes.
• When 20 minutes are left, pour 1/4 cup water into slow cooker, and stir. When cooking time is up, spread nuts on cookie sheet to cool until dry.

Steps:

• In a greased 3-qt. slow cooker, mix butter, confectioners' sugar and spices. Add nuts; toss to coat. Cook, covered, on low 2-3 hours or until nuts are crisp, stirring once., Transfer nuts to waxed paper to cool completely. Store in an airtight container.

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.

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan., Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container.

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

Steps:

• Combine sugar, salt, cinnamon and milk.
• Cook slowly to soft ball stage (236-240 degF).
• Remove from heat.
• Immediately add vanilla and nuts.
• Stir carefully until coating loses its gloss and is creamy.
• Turn out on wax paper.
• and spread out nuts using 2 forks, being careful not to get burned.
• Cool to room temperature before storing.

Steps:

• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly butter parchment.
• Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.