Sugared Nuts Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
• In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
• Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
• Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

Steps:

• In a large heavy saucepan, combine the peanuts, sugar and water. Bring to a boil; cook until syrup has evaporated, about 10 minutes. , Spread peanuts in a single layer in a greased 15x10x1-in. baking pan; sprinkle with salt. , Bake at 300° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container.

Steps:

• Preheat oven to 250 degrees.
• In a large bowl, mix together everything but nuts.
• Add the nuts and stir until coated well.
• Spread evenly onto a greased cookie sheet or baking pan.
• Bake for 45 minutes, stirring every 15 minutes or so.
• Spread out on waxed paper to cool.
• Store in a zipper bag or airtight container.

Steps:

• Line a cookie sheet with parchment paper. Measure nuts and set aside.
• Put sugar, cinnamon, salt and water a large heavy bottomed pan.
• Heat on medium high heat stirring constantly, till sugar mixture turns a dark brown and reaches 238f (soft ball).
• Add nuts and continue to stir till the sugar cristalizes on the nuts.
• Continue to stir but remove from heat and add the dash of vanilla extract.
• Cool on a cookie sheet lined with parchment paper.

Steps:

• Slect power high.
• In a 2 quart casserole or microwave safe dish combine sugar, water and spices.
• Heat 1 to 1 1/2 minutes til sugar is melted.
• Stir in nuts.
• Place nuts on a microwave safe plate heat on high for 3 1/2 minutes or until syrupy.
• Becareful to spread the nut mixture evenly on the plate and watch closely not to burn.I find not all microwaves act the same way.
• Place nuts on wax paper to cool completely.
• Break into pieces store in air tight container.

Steps:

• Preheat oven to 250°F.
• Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.

Steps:

• Preheat crock pot on high for 15 minutes.
• In preheated crock pot stir the nuts and butter until mixed well.
• Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on HIGH for 15 minutes.
• Reduce the heat to LOW and slow cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours).
• Transfer the nuts to a bowl.
• In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool before serving.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.