SPICED WALNUTS
I pick my walnuts from a local tree, clean them and crack them myself-this recipe is worthy of my hard-won walnuts! The rich, buttery taste will fool you, as there's not a drop of butter in them. Not overly sweet, the nuts get nice and crispy from the egg bath. They work well as an appetizer and are an always-welcome hostess gift. They also freeze well, so you can enjoy them any time of year. -Sherri Starkin, Lyle, Washington
Provided by Taste of Home
Categories Snacks
Time 1h
Yield 5 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 275°. In a bowl, beat egg white and water until foamy. Add walnuts. In a large bowl, combine remaining ingredients. Add nut mixture; toss to coat. , Transfer to greased baking sheets. Bake until toasted and crisp, 45-50 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 235 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
SPICED WALNUTS
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. Pecans would probably work well too. I need to make these for my dad. I'm sure he'd love them! Makes 2 cups
Provided by dicentra
Categories Lunch/Snacks
Time 13m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a skillet, heat the oil over moderate heat. Add the walnuts, tossing to coat.
- Add the sugar, salt and cayenne, and cook, stirring constantly for 8 minutes or until nuts are well coated and sugar has caramelized.
Nutrition Facts : Calories 900.6, Fat 83.2, SaturatedFat 8.2, Sodium 583.9, Carbohydrate 35.4, Fiber 8.1, Sugar 22, Protein 17.9
SPICED CANDIED WALNUTS
Provided by Michael Chiarello : Food Network
Time 1h21m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
- Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
- In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
SPICED CANDIED WALNUTS
This is an easy food gift idea that I got from Food Network. I'm not a walnut person but those in my life that are love these! Thanks to Michael Chiarello of Food Network...this is his recipe.
Provided by Rise3834
Categories Candy
Time 30m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a deep saucepan, pour oil to a depth of at least 3 inches and heat to 350 degrees F.
- While the oil is heating, bring a large pot of water to a boil.
- Measure the salt, cinnamon, cayenne pepper and black pepper into a small bowl and mix well.
- Holding the nuts in a sieve, dip them briefly into the boiling water, about 1 minute for large halves.
- (Blanching removes some of the tannins and makes walnuts taste sweet).
- Transfer to a large bowl with a little water clinging to them.
- While the nuts are still hot and wet, add the sugar and toss well to evenly coat.
- The sugar will melt on contact with the hot nuts.
- Keep stirring and tossing until all the sugar has melted.
- If bits of unmelted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying.
- Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful.
- (Otherwise, the oil could foam over and burn you).
- Fry in small batches until the nuts are medium brown, about 1 minute.
- Be careful not to overcook.
- Scatter on an unlined baking sheet to cool slightly.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix.
- Toss well to distribute the spices and then taste a nut.
- Add more spice mix, to taste, and toss well after each addition.
- When cool, pack in an airtight jar.
- They will keep at room temperature for at least 2 weeks.
Nutrition Facts : Calories 883.7, Fat 76.4, SaturatedFat 7.2, Sodium 584.2, Carbohydrate 46.4, Fiber 8.1, Sugar 32.5, Protein 17.9
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