Spicy Starbucks Via Cocktail Nuts Recipes

Steps:

• Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F.
• Put the nuts in a mixing bowl and set aside. Put the butter into a small saucepan and place over medium heat. As the butter melts, add the thyme leaves, cumin, mustard, cayenne, allspice, and pepper. Allow to simmer for 1 minute. Pour the butter mixture over the nuts, add the salt and toss well to coat. Put the nuts onto a baking sheet in 1 layer. Put the pan into the preheated oven until the nuts are a golden brown, about 20 minutes. Remove and let cool. Serve immediately or keep in a sealed container for 1 week.

Steps:

• Preheat the oven to 225 degrees F. Spray or lightly grease a baking sheet with sides.
• Whisk together Truvia® natural sweetener, spices and salt and set aside. Whip the egg white and water until foamy and holds a soft peak, about 4 to 5 minutes. Add the nuts and toss to coat completely in whipped egg white. Add the spice mixture and toss to coat completely.
• Transfer to the prepared baking sheet and spread out into an even layer. Bake 1 hour, until nuts are toasty and crisp, stirring every 15 minutes. Cool completely. Serve at room temperature.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
• In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
• Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.

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:

• Whisk egg white and water together until foamy.
• Pour over nuts in bowl.
• Place nuts in strainer and strain for 3 minutes.
• Place into brown paper lunch bag.
• Mix all spices together in small bowl while draining nuts.
• Pour worcestershire sauce over nuts and add spices to bag.
• Shake until well coated.
• Place on baking sheet.
• Bake 15 minutes at 275, stirring once.
• Lower heat to 225 and bake 30 minutes more, stirring every 15 minutes.
• Cool and enjoy.
• Store in 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:

• Toast nuts on a sheet pan for 10 minutes at 300F degrees. Remove nuts from oven and turn temperature down to 225F degrees.
• While nuts are toasting, combine all ingredients together, except dried fruit, in a heat-proof microwave container. Microwave briefly (20 seconds) to melt and combine mixture.
• Add toasted nuts to mixture and stir to coat. Spread in an even layer on a baking sheet.
• Bake for 45 minutes at 225F degrees. Stir nuts to evenly coat and bake on all sides.
• Spread and press dried fruit onto nuts and place back in the oven for 15 minutes.
• When candied nuts and fruit have cooled enough to handle - break up and place in an air tight container.