Chipotle Spiced Cashews And Pecans With Pretzels Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
• In the bowl of a food processor, grind the pretzels to a fine powder. Add the flour, sugar and salt and pulse to combine. Add the butter and pulse until the dough starts to come together and clump, about 30 seconds. Dump the contents of the bowl into the pie plate and press it evenly along the sides and bottom.
• Bake until the crust starts to turn golden brown, 20 to 25 minutes. Let cool slightly.
• For the filling: Meanwhile, mix together the corn syrup, sugar, butter, vanilla and eggs in a large bowl.
• Arrange the pecans in a concentric pattern in the warm crust. Place the pretzels in a ring on top of the pecan pieces. Gently pour the filling over the pecans and pretzels. Place the pie plate on a baking sheet and bake until the filling is completely set, 40 to 45 minutes. Cool for at least 30 minutes before slicing.

Steps:

• For the cocktail spice blend: Mix together the sugar, paprika, thyme, mustard, cinnamon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
• Put the egg white in a large bowl and whisk until frothy. Add the cashews, peanuts, pecans, walnuts and pretzels and toss to coat in the egg white. Add the spice blend and toss again to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
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Steps:

• Place pretzels in a large bowl. Whisk the egg white and water until frothy; stir in the brown sugar, cinnamon, allspice and chipotle pepper. Pour over pretzels; toss to coat., Arrange in single layer on parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until dry. Cool completely on a wire rack. Store in an airtight container.

Steps:

• For the Sponge:
• Dissolve the yeast in the water in a large mixing bowl that will later be the bowl for the mixing machine. Add enough bread flour to create a pancake batter consistency. Lightly cover with plastic and store at room temperature for 4 to 24 hours.
• For the dough:
• In the bowl of an electric mixer that is fitted with a dough hook, dissolve the yeast in the water. Add the sponge from above. Add sugar, vegetable oil and salt. Start the mixer and add flour, 2 cups at a time, until the mixture forms a dough ball that doesn't stick to the sides of the bowl and starts to climb up the dough hook. Transfer to a lightly floured table and knead for 10 minutes by hand. Cover and let the dough rest and proof to twice the size, about 45 minutes.
• Push the dough back down, and form pretzel sticks by rolling the dough thin with your hands. Twist into pretzel shapes. Line the finished pretzels on a baking sheet so they do not touch or stick together. Allow them to proof at room temperature for 20 minutes.
• Preheat the oven to 375 degrees F.
• For the poaching liquid:
• Bring the water to a medium boil. Add the salt and baking soda. Poach the pretzels for 30 seconds on each side and transfer to a baking dish lined with cornmeal. Brush with the egg wash and season with desired ingredients (sesame seeds, salt, cracked pepper). Bake until lightly browned. Allow to cool completely before serving.

Steps:

• Line a baking sheet with parchment paper.
• Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
• Meanwhile, mix the spices together in a small bowl.
• After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
• Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
• Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.

Steps:

• Preheat oven to 350°.
• In a dry skillet or comal over medium heat, toast the chipotle chile pod for 3-4 minutes on each side. A toasted chile will turn a slightly darker shade of brown and be crazy (good) fragrant. Remove and allow to cool. Once the chile is cool enough to handle, cut off and discard the top and slice town the body of the chile. Tear out the seed column and remove all loose seeds. Tear the remaining chile skin into smaller pieces and grind to a fine powder in a spice mill.
• Meanwhile, place the nuts in a large bowl and top with the olive oil, salt, pepper, cumin, ground mustard and chipotle powder. Toss well (I used clean hands) until the nuts are evenly coated, and pour onto a large, rimmed baking sheet. I opted to line my baking sheet with parchment paper just to make clean up a little easier, but parchment is not required.
• Bake nuts for 10-15 minutes. Finished nuts will be golden and crazy (good) fragrant. Remove, cool and serve or package.

Steps:

• Preheat oven to 325°F.
• In a skillet, warm honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly.
• Line a baking sheet with parchment paper, then spread nuts evenly in a single layer on the sheet.
• Bake in preheated oven until nuts are fragrant (10-15 minutes).
• Allow to cool slightly (1 minute).
• In a mixing bowl, combine sugar and salt.
• Add the warm pecans, and toss to coat evenly.
• Spread out on fresh sheet of waxed paper and let dry completely.
• Store in an airtight container.

Steps:

• Beat egg white in a medium bowl until frothy. Add pecans, sugar and chipotle powder; toss until pecans are well coated.
• Place in a single layer on a parchment-lined baking sheet. Bake in a 375 degree oven, stirring every 5 minutes, for 15 minutes.
• Cool completely. Break apart any large clusters. Store at room temperature in an airtight container.