Mexican Nuts Recipes

Steps:

• Fry the pecans in the olive oil over medium-high heat, stirring constantly, until the nuts just begin to brown. Put them in a food processor or a blender with the garlic and 1 tablespoons of the ground chile; blend until a paste forms. Taste and add more chile, if you wish. Add just enough water to bring the consistency to a medium-thick sauce and season to taste.
• Store in a tight covered container in the fridge.

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:

• Combine pecans and peanuts in an ungreased 13 x 9-inch pan.
• Combine egg white and remaining 6 ingredients in a small bowl, stirring well.
• Pour over nuts, stirring to coat.
• Bake uncovered in a 350 degree F oven for 30 minutes or until toasted.
• Cool completely in pan on wire rack.
• Store in an airtight container.
• Yield: 4 cups.

Steps:

• Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
• Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
• Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
• Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
• Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

Steps:

• In large saucepan mix brown sugar, cream and butter.
• Bring to soft ball stage on thermometer.
• Stir in vanilla.
• Add pecans - stirring constantly.
• Drop immediately by teaspoon fulls on waxed paper.
• Let cool. Store in tightly covered container.