Time 30m Yield 3-1/2 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.
Time 30m Yield 2-1/2 cups. Number Of Ingredients 8 Steps:
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan., Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container.
Time 35m Yield 16 Number Of Ingredients 9 Steps:
Preheat oven to 300 degrees F (150 degrees C). Place the nuts on a large baking pan and bake in the preheated oven 10 to 12 minutes, taking care they do not burn. Remove from heat and let cool approximately 5 minutes. In a small bowl, mix the white sugar, brown sugar, salt, pepper, cumin, curry powder, cloves and cinnamon. In a large saucepan over medium heat, place the nuts and approximately 1/2 the sugar mixture. When the mixture begins to melt, mix in the remaining mixture. Shake the pan until all the nuts are coated, about 5 minutes. Use a spoon to separate nuts that stick together. Remove from heat and cool on a lightly greased baking sheet or wax paper. Separate the nuts to prevent sticking.
Yield Makes 2 1/2 cups Number Of Ingredients 8 Steps:
Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan. Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.
Time 35m Yield 2 cups Number Of Ingredients 8 Steps:
Preheat oven to 325F degrees. Grease a baking sheet and set aside. Beat egg white in a large bowl with a fork or whisk until foamy. Stir in two cups of unsalted nuts until coated (amounts listed are my favourites, but any combination can be used, as can other nuts such as peanuts or walnuts). Stir in sugar and spices; toss with nuts until coated. Put nuts onto prepared baking sheet. Spread out well. Bake, stirring often, until golden– about 20-25 minutes . Cool completely. Store in an airtight container.
Time 23m Yield 3 1/2 cups, 14 serving(s) Number Of Ingredients 8 Steps:
In a small bowl, combine he brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. Bake at 300° for 18-20 minutes or until golden brown, stirring once. Cool before storing.
Time 1h Yield 12 servings Number Of Ingredients 0 Steps:
Grind 1/2 teaspoon each caraway and coriander seeds in a spice grinder. Whisk 2 egg whites to soft peaks; fold in the spices, 2 teaspoons kosher salt, 6 chopped dried arbol chiles, 1/3 cup sugar, 1/4 teaspoon orange zest, 3 cups mixed nuts and 3 tablespoons diced butter. Spread on a baking sheet; bake at 325 degrees F, stirring occasionally, 45 to 50 minutes. Let cool. Crumble the chiles for extra heat.
Yield Makes about 2 1/2 cups Number Of Ingredients 10 Steps:
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly butter parchment. Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.
More about “sugar and spice nuts recipes”
Time 20m Yield Makes 4 cups or 16 servings, 1/4 cup each. Number Of Ingredients 5 Steps:
Preheat oven to 350ºF. Mix sugar, cinnamon and nutmeg; set aside. Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Stir in nuts until evenly coated. Add sugar mixture; mix lightly. Line 15x10-x1-inch baking pan with foil; spray lightly with cooking spray. Spread nuts evenly onto bottom of pan. Bake 10 min. Cool slightly.
