 Spiced and Sugared Nuts
MAMA’S SPICED & SUGARED NUTS
Preheat oven to 300
Mix 1 Tbsp egg white, 2 cups of pecans/walnuts. Stir until nuts are coated and sticky.
Mix 1/4 cup sugar and 1 Tbsp cinnamon. Sprinkle over nuts, stir until nuts are evenly coated.
Spread on ungreased baking sheet. Bake 30 minutes. Yield: 2 cups. -- Joann Reynolds
PEKING PECANS
This is my personal favorite!! It is always a hit at Christmas parties.
4 Tablespoons (1/2 stick) butter or margarine
4 cups (I pound) pecan halves
2 tablespoons Kikkoman soy sauce
2 teaspoons salt
1/4 to 1/2 teaspoon ground black pepper, to taste
Preheat the oven to 300 degrees. Melt the butter or margarine in a large, shallow ovenproof pan, such as a jelly-roll sheet or roasting pan. Add the pecans and toss to coat thoroughly. Roast them In the oven for 30 minutes, stirring once or twice during the cooking to prevent burning. Allow to cool for a minute or two, then toss with the soy sauce, salt, and pepper to taste. Serve at room temperature or slightly warm.
TO PREPARE IN ADVANCE: These may be stored in an airtight container in the refrigerator for tip to a month or frozen for up to three months. Bring to room temperature or reheat in a 300 degree oven for I0 minutes before serving.
Terry Geer
SPICY SUGARED NUTS
3/4 cup sugar
1/4 cup water
1/2 teaspoon ground cinnamon
1/4 teas. ground allspice
1/8 teas. salt
1 1/2 cups pecans, almonds, or walnut halves
In medium skillet combine sugar, water, and spices, bring to a full rolling boil. Boil gently for 4 min, stirring frequently. Remove from heat. Add nuts, stir just until nuts are well coated. Turn mixture out onto waxed paper, using forks quickly separate the nuts into single or bite size clusters. Cool before serving.
Makes about 3/4 pound.
SWEET & SPICED NUTS
1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 tbsp. water
1/2 lb. nuts
Mix together sugar, salt, spices and water. Boil to soft ball stage (138 degrees). Add nuts, remove from heat and stir until all turns to sugar. Pour onto platter or waxed paper. When cool, break apart.
SUGAR AND SPICE NUTS
3 c. mixed nuts (1 c. each of walnuts, pecans, almonds)
1 egg white
1 tbsp. orange juice
2/3 c. sugar
1 tbsp. grated orange peel
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. salt
Heat oven to 275 degrees. Mix ingredients together all except nuts. Toss mixture with nuts, coating well. our onto greased cookie sheet. Spread out so they don't touch. Stir every 15 minutes cooking for 45 to 55 minutes until brown. Store in air tight container.
SAVORY NUTS
2 tbsp. margarine, melted
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 can (12 oz.) mixed nuts
Heat oven to 375 degrees. Stir margarine and spices until well blended. Pour over nuts; mix well. Spoon into 13 x 9 inch pan. Bake 7-10 minutes stirring halfway through cooking time. Makes 2 1/2 cups.
SUGAR 'N SPICE NUTS
1 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
6 tbsp. water
2 c. nuts
Boil mixture until it forms a ball; add nuts. Remove from heat and stir until they glaze. Pour on waxed paper and break apart when cool. (Note: Half toasted nuts make the result even tastier.)
SPICY AND SWEET NUTS
1 c. sugar
1 tsp. cinnamon
1/4 c. boiling water
1/8 tsp. cream of tartar
1/2 tsp. vanilla
3 c. nuts (walnuts, mixed nuts, etc.)
In a saucepan mix sugar, cinnamon, boiling water and cream of tartar. Bring to a boil. Then add vanilla and nuts. Stir until mix is evaporated. Pour out and cool. Store in airtight container.
SUGAR CINNAMON NUTS
1 1/2 c. sugar
1/2 c. water
1 tsp. cinnamon
1/2 tsp. allspice
2 c. nuts
Mix and cook in pan until candy thermometer reaches 238 degrees. Remove from heat and add nuts. Stir until nuts are covered. Place on a greased pan or on wax paper. After they cool, separate nuts.
SPICED MIXED NUTS
1 slightly beaten egg white
1 tsp. water
1 (18 oz.) jar unsalted dry roasted nuts
1/2 c. unblanched almonds
1/2 c. walnut halves (can use other nut selections, if
desired)
3/4 c. sugar
1 tbsp. pumpkin pie spice
3/4 tsp. salt
Combine egg white and water. Add nuts to this mixture. Next, combine sugar, pumpkin pie spice, and salt. Again, add nuts to this mixture. Toss until well coated. Line cookie sheet with foil. Place nuts in a single layer on cookie sheet. Bake at 300 degrees for 20-30 minutes. Remove and place on waxed paper to cool. Break clusters up before storing in tight container. Makes about 4 1/2 cups.
SPICED MIXED NUTS
3/4 c. sugar
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
1/4 tsp. nutmeg
1 egg white
2 1/2 tbsp. water
1 c. walnut halves
1 c. pecans halves
1 c. Brazil nuts
Heat oven to 275 degrees. Combine sugar, and all spices. Stir in slightly beaten egg white and water until blended. Add nuts, about 1/2 cup at a time. Stir with a fork until the nuts are totally covered with syrup. Drain off excess and place seperately on a greased cookie sheet. Bake 45 minutes, nuts will be golden and crispy. Store in a covered container.
SPICY NUT MIX
1 1/4 c. raw cashews or peanuts
3/4 c. soy nuts
1 c. sunflower and/or hulled pumpkin seeds
2 tbsp. corn oil
1 1/2 tsp. chili powder
1/8 tsp. garlic powder
1 1/4 tsp. salt
1 tsp. Worcestershire sauce
Combine nuts and seeds in large bowl. Place oil and spices in covered container. Cover and shake. Sprinkle over nuts and seeds. Toss to coat. Spread in baking pan. Bake 20 minutes at 300 degrees. Cool and store in covered containers in refrigerator.
SPICED PECANS
2 c. nuts
1 c. sugar
1/2 c. water
1/2 tsp. cinnamon
Bring water and sugar to boil. Add cinnamon and nuts. Stir until all liquid is taken up.
SPICED NUTS
1/2 c. sugar
1/4 c. cornstarch
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. nutmeg
1 egg white
2 tbsp. water
2 c. nuts
Sift dry ingredients together into a small bowl. Combine egg white and water and beat slightly. Dip the nut meats in the egg white mixture. Roll them about in the dry ingredients lightly, keeping them separated. Place on an oiled cookie sheet and bake at 250 degrees about 1 1/2 hours. Cool on the cookie sheet. Store in a tightly covered container.
HEIDI'S SPICED SAVORY NUTS
3/4 c. brown sugar
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
2 1/2 tbsp. water
3 c. walnuts, pecans or Brazil nuts (or combination)
In large microwave proof bowl, combine sugars, spices and water. Cook 1 1/2 minutes on High (full power). Stir once. Mix in nuts with a fork. Pour mixture into baking dish. Cook 4 minutes on High (full power) or until syrup hardens slightly. Cool on wax paper.
HOLIDAY SPICED NUTS
1/2 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. each, nutmeg, and cloves
1 1/2 c. walnuts ( I mix in pecans, hazel nuts, black walnuts, butternuts)
Combine all ingredients except nuts with 1 1/2 tablespoon water in a 2 quart glass bowl. Microwave on High for 3 minutes, stir occasionally. Stir in walnuts until well coated. Microwave on High 5 minutes, or until syrup hardens slightly. Spoon onto waxed paper to coat. NOTE: Microwaves vary in powder so watch carefully.
SWEET AND SPICY CANDIED PECANS
Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Makes 1 1/2 cups.
ORANGE PECANS
1 orange
1 cup sugar
2 cups pecan halves
wax paper
Scrape zest (rind) from orange. Juice orange and mix with zest and sugar. Bring to boil over medium heat stirring constantly. Add pecans and continue boiling over fairly high heat, stirring vigorously until most of the juice has been absorbed ( about 5 minutes) Spread quickly on wax paper to cool, separating pecans with a fork.
FIRE PECANS
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons Hungarian paprika
1 pound pecan halves
2 cups powdered sugar
2 quarts canola oil
Combine salt, pepper and paprika in a bowl and set aside. Bring a large pot of water to a boil. Add pecans, and blanch for 5 minutes. Remove from heat. Drain well. Transfer hot pecans to a large bowl. Add confectioners sugar and toss well to coat. Heat oil slowly in a large stockpot to approximately 350 degrees. Add pecans in small batches. Fry until golden about 4 minutes. Remove pecans with a slotted spoon and transfer to a baking pan lined with paper towels. Season nuts with pepper mixture. Let cool and store in an airtight container.
CAJUN-HONEY SPICED NUTS
4 c. mixed nuts
1/4 c. honey
1 tbsp. margarine
3 tbsp. Cajun spice mix
Melt honey and margarine together in large microwave dish (a microwave popcorn popper is perfect) on HIGH for 1 minute. Stir in spice mix, then stir in nuts until well mixed. Cook on high for 7 minutes, stirring after each 2 minutes and at end of cooking time.
Spread out in 9x15 inch pan to cool, stirring to break apart. Store tightly covered.
SPICY SUGARED NUTS
3/4 cup sugar
1/4 cup water
1/2 teaspoon ground cinnamon
1/4 teas. ground allspice
1/8 teaspoon salt
1 1/2 cups pecans, almonds, or walnut halves
In med. fry pan combine sugar, water, and spices, bring to a full rolling boil. Boil gently for 4 minutes, stirring frequently. Remove from heat. Add nuts, stir just till nuts are well coated. Turn mixture out onto waxed paper, using forks quickly separate the nuts into single or bite size clusters. cool before serving. Makes about 3/4 pound.
SPICY SUGARED PECANS
1 egg white
1 T water
1/2 t. salt
1 1/4 t. cinnamon
1 c. sugar
1 lb. pecan halves
Beat egg white and water until foamy. Add salt, cinnamon and sugar and mix
well. Add pecans and stir til well coated. Spread on cookie sheet. Bake at 200 degrees for 45 minutes. Stir every 15 minutes. Store in airtight container.
CANDIED PECANS
1 egg white
1 pound pecan halves, or walnuts
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon cold water
Mix dry ingredients. Beat egg whites with water until thick. Mix through nuts then add sugar, mix well. Grease cookie sheet with butter. Bake 1 hour at 250 degrees. Stir three times during baking.
CRISPY SPICED NUTS
2 large egg whites
1 1/2 teaspoons salt
3/4 cup sugar
2 teaspoons Worcestershire sauce
2 tablespoons paprika (preferably Hungarian sweet)
1 1/2 teaspoons cayenne
1 1/2 cups whole blanched almonds (about 1/2 pound)
1 1/2 cups hazelnuts (about 1/2 pound)
1 1/2 cups pecans (about 1/2 pound)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Preheat oven to 325 F.
In a bowl with an electric mixer beat whites with salt until very foamy and gradually beat in sugar, Worcestershire sauce, paprika, and cayenne. Stir in nuts and butter, combining well, and spread in a large shallow baking pan.
Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread nuts on a sheet of foil and cool. Break up nut clusters.
Nuts may be made 1 week ahead and kept in an airtight container at room
temperature.
Makes about 4 1/2 cups.
CREOLE PECANS
2 tablespoons melted butter
1 teaspoon ground cumin
1 teaspoon celery seed
1 teaspoon minced garlic
1/2 teaspoon cayenne pepper
1 teaspoon hot curry powder (optional)
1 pound shelled pecans
corn oil -- for deep frying
salt -- to taste
1. In a bowl stir together butter, cumin, celery seed, garlic, cayenne, and curry powder (if used). Add nuts and stir to coat well. Let rest at room temperature at least 1 hour or up to 12 hours.
2. In a medium skillet, heat at least 2 inches of oil to 375 degrees F. Fry nuts in hot oil until golden and fragrant. Drain on paper towels, salt lightly, and let cool 10 minutes before serving.
Makes 1 pound.
CHUTNEY PECANS
1/4 Cup butter or margarine
1/4 Cup vegetable oil
1/4 Cup brown sugar
3 Tablespoons curry powder
1 Tablespoon ground ginger
1/4 Teaspoon cayenne pepper
1 1/2 Pounds pecan halves
1/3 Cup chutney -- finely chopped
salt to taste
1. Preheat oven to 350 degrees F. In a large skillet over medium heat, heat butter and oil until butter melts.
2. Stir in brown sugar, curry powder, ginger, and cayenne. Add pecans and stir until well coated.
3. Add chutney to pan and mix well and salt to taste.
4. Line two baking sheets with paper towels. Spread pecans in pan. Bake until pecans are toasted, 10 to 15 minutes.
5. Remove pecans from paper towels and let cool. (Do not let pecans cool on paper towels or they will stick.)
Makes about 7 cups
SPICED PECANS
4 T Butter or butter flavored cooking oil
1-1/2 T Worcestershire sauce
2 t Soy sauce
1/2 t Ground ginger
Few drops Tabasco sauce, or to taste
2 C Pecan halves
Salt to taste
Mix butter or oil and seasonings in 2-quart glass casserole dish. Add pecans and stir well to coat. Microwave on high for 6 to 8 minutes or until pecans are light brown, stirring after 4 minutes. Watch carefully so they don't burn. Drain on paper towels. Store in tight container.
MUSTARD-DEVILED PECANS
1/3 cup Dijon mustard
3 tablespoons honey
1/4 cup melted butter
1 pound pecan halves
1/2 teaspoon Tabasco or other hot pepper sauce
1/4 teaspoon freshly ground black pepper
Heat oven to 275F. Line large baking sheet with aluminum foil. Combine mustard, honey, butter, hot pepper sauce, and pepper in a shallow bowl; blend well. Add pecans; toss to coat well. Spread pecans in single layer on baking sheet. Bake for 10 minutes. Stir to turn; bake for another 10 minutes. Watch closely to make sure they don't burn. Remove pans to wire rack; cool completely. Transfer nuts to tightly covered containers. Store in cool, dry place. The pecans will keep for about a week if tightly covered.
| 
