Flavored Nuts Recipes

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:

• In a large bowl, mix the first six ingredients. Add nuts; toss to coat. Spread onto a 15x10x1-in. baking pan. , Bake at 300° for 35-40 minutes or until nuts are lightly toasted and appear dry, stirring occasionally. Serve warm or at room temperature. Store in an airtight container.

Steps:

• Preheat oven to 250 degrees.
• Put all flavor ingredients into a mixing bowl.
• Add nuts and toss.
• Transfer to a roasting pan into which the nuts will fit in one single layer.
• Roast for 20 minutes or until nuts begin to color.
• Transfer to a paper towel to drain excess oil.
• NOTES : For a drier consistency substitute spray olive or corn oil.
• A good thing about making your own flavored nuts is creating the flavors you like, with as much or as little salt as you choose. Store in air- tight container, preferably tin.

Steps:

• Melt sugar and water in a small saucepan. Stir in pecans. Toast 2 minutes. Place on a sheet in 350 degree oven for 7 to 10 minutes.

Steps:

• In a large heavy skillet, melt butter. Add 1/2 cup sugar; cook and stir over high heat until sugar is dissolved. Meanwhile, place cardamom and remaining sugar in a large bowl; set aside., Reduce heat to medium; add the cashews, peanuts and pecans to butter mixture. Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture; toss to coat. Spread on foil to cool.