Hot Spiced Nuts Recipes

Steps:

• In a large bowl, beat egg white until frothy. Add almonds and oil; stir gently to coat. Combine the remaining ingredients; add to egg white mixture and gently stir to coat., Spread into a 15x10x1-in. baking pan coated with cooking spray. Bake at 300° for 18-22 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container.

Steps:

• Heat oven to 250 degrees.
• in medium bowl beat egg and water at high speed til stiff.
• In small bowl combine melted butter, all spices, salt and peppers. Mix well.
• Add nuts to egg mixture. Stir to coat well.
• Add 1/2 spice mixture to nuts. Stir to coat.
• Add remaining spice mixture. Stir till evenly coated.
• Spread nuts evenly on cookie sheet that has been covered with aluminum foil.
• Bake in oven for 1 hour. Stir every 15 minutes.
• Remove from oven. Cool well before storing.

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:

• In a bowl mix sugar, cayenne, salt, coriander cinnamon, and allspice.
• Whisk in egg white and canola oil.
• Stir in pecan halves.
• Spread nuts in a single layer in an oiled nonstick 10-by 15-inch baking pan.
• Bake in a 300 degree regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
• Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely.
• Serve or store in airtight container at room temperature up to two weeks.

Steps:

• In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15x10x1-in. baking pan. , Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.

Steps:

• In a large skillet, melt butter over low heat. Add nuts and Worcestershire sauce; cook and stir 5-7 minutes. Drain on paper towels. Place nuts in a large bowl. Combine remaining ingredients; sprinkle over nuts, tossing to coat. Cool. Store in an airtight container at room temperature.

Steps:

• In a large bowl, combine the pecans, almonds and peanuts. Combine butter and Worcestershire sauce; pour over nuts and toss to coat., Spread in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 300° until browned, about 30 minutes, stirring occasionally., Transfer warm nuts to a bowl. Combine the chili powder, garlic salt and cayenne; sprinkle over nuts and stir to coat. Serve warm, or allow to cool before storing in an airtight container.

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:

• In medium bowl, combine Bloody Mary mix and southwestern spice. Add nuts and toss to coat. Wrap in tinfoil. Place on grill and roast for 5-7 minutes.

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

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.