Orange Cinnamon Spiced Nuts Recipes

Steps:

• 1. Preheat oven to 300 degrees F. Coat a baking sheet with nonstick cooking spray.
• 2. In a bowl, beat egg white until frothy
• 3. Stir in Brown sugar, cinnamon, cloves, ginger and vanilla. Add nuts; stir to coat.
• 4. Spread evenly into prepared pan. Bake for 30 minutes, stirring occasionally, until well golden brown. Remove from oven and cool completely. Store in an airtight container in freezer.

Steps:

• In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away.
• When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)

Steps:

• Pre-heat oven to 325°F.
• Blanch almonds (cover with boiling water a bowl, drain, rinse with cool water, rub off skins).
• Spread nuts on rimmed baking pan.
• Bake, stirring occasionally, 20-25 minutes until lightly toasted.
• In small bowl stir together sugar, allspice and salt.
• In a separate small mixer bowl beat egg whites at high speed until soft peaks form, gradually add sugar mixture and continue to beat until stiff peaks form.
• By hand, fold in nuts and grated orange peel.
• Melt butter in oven on original baking pan. Return nut mixture to pan and spread over the butter.
• Bake, stirring every 10 minutes, 25-30 minutes until nuts are brown.
• Store up to two weeks in airtight container at room temperature.

Steps:

• 1. Heat oven to 325 degrees. Line a 15x10x1 inch jelly roll pan with aluminum foil, extending foil over the edges. Melt butter in oven in foil lined pan.
• 2. Meanwhile, combine sugar, espresso powder, cinnamon and salt in a small bowl.
• 3. Place egg whites in medium bowl. Beat at high speed, scraping often, until soft peaks form. Continue beating, gradually adding sugar mixture until stiff peaks form. Gently stir in nuts and orange zest.
• 4. Spread nut mixture over melted butter in pan. Bake, stirring every 10 minutes to thoroughly coat nuts with egg mixture and butter, for 20 to 30 minutes, or until nuts are browned. Cool completely. Store in containier with tight fitting lid.

Steps:

• Preheat oven to 275°. In a large bowl, beat egg white and water until frothy. Add nuts; stir gently to coat. Combine the sugar, pie spice, orange zest and chili pepper; add to nut mixture and gently stir to coat., Spread into an ungreased 15x10x1-in. baking pan. Bake 35-40 minutes or until lightly browned, stirring once. Sprinkle with chips. Cool completely. Break into pieces. Store in an airtight container.

Steps:

• Place pecans on an ungreased 15x10x1-in. baking pan. Bake at 275° for 10 minutes. , After 6 minutes, in a small heavy saucepan, combine the sugar, orange juice, cinnamon, cloves and salt. Cook and stir until mixture comes to a boil. Cook and stir 2 minutes longer. Remove from the heat. , Stir in warm pecans until evenly coated. Spread in a single layer on a foil-lined 15x10x1-in. baking pan. Cool.