Ericas Spicy Cocktail Nuts Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
• In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
• Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.

Steps:

• Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.

Steps:

• Heat over to 300 degrees F. Baked nuts on rimmed baking sheet until toasted and golden brown (approximately 20-30 minutes).
• While nuts are toasting, heat butter and olive oil over medium heat. Add honey, sugar, salt and red pepper. Stir until sugar has completely melted.
• Removed toasted nuts from oven and immediately toss with sugar mixture and rosemary until thoroughly coated.
• Salt, sugar and pepper can be increased or decreased to accomodate varying tastes.
• May be served hot or cold.

Steps:

• Preheat the oven to 350 degrees F.
• Put the nuts in a mixing bowl and set aside. Put the butter into a small saucepan and place over medium heat. As the butter melts, add the thyme leaves, cumin, mustard, cayenne, allspice, and pepper. Allow to simmer for 1 minute. Pour the butter mixture over the nuts, add the salt and toss well to coat. Put the nuts onto a baking sheet in 1 layer. Put the pan into the preheated oven until the nuts are a golden brown, about 20 minutes. Remove and let cool. Serve immediately or keep in a sealed container for 1 week.

Steps:

• Over medium heat in a medium nonstick skillet, toast seeds until they pop, 1 to 2 minutes. Add butter bits and melt them. Add pumpkin seeds and nuts to the pan and toast, tossing and turning the mixture to heat and toast. Remove to a serving dish.

Steps:

• Melt the butter in a large heavy skillet over low heat. Add the worcestershire sauce, paprika, hot pepper sauce, salt, garlic powder, onion powder, black pepper and cayenne. Mix well.
• Add the nuts and toss well to coat. Cook for 20-25 minutes on low heat, stirring frequently, until the nuts are lightly toasted. Drain on paper towels and serve hot, or store in an airtight container at room temperature until ready to serve.

Steps:

• Whisk egg white and water together until foamy.
• Pour over nuts in bowl.
• Place nuts in strainer and strain for 3 minutes.
• Place into brown paper lunch bag.
• Mix all spices together in small bowl while draining nuts.
• Pour worcestershire sauce over nuts and add spices to bag.
• Shake until well coated.
• Place on baking sheet.
• Bake 15 minutes at 275, stirring once.
• Lower heat to 225 and bake 30 minutes more, stirring every 15 minutes.
• Cool and enjoy.
• Store in airtight container.