Spiced Nuts, Popcorn, Snacks (8)1998-01-17

Nacho Popcorn
Pizza Flavored Popcorn
Spicy Popcorn
Crisp Spiced Nuts
Creole Pecans
Chutney Pecans
Sugar Bear Snack Mix
Spiced Pecans

Betsy at TKL (08:20:08 am) :
Date: Thu, 25 Jan 1996
From: The Meades

Nacho Popcorn
Serving Size : 10

1 teaspoon Paprika
1/2 teaspoon Crushed red pepper
1/2 teaspoon Ground cumin
1/4 cup Butter or margarine -- melted
10 cups Warm popped popcorn
1/3 cup Grated Parmesan cheese
In a small bowl, stir paprika, red pepper, and cumin into melted butter or
margarine. Gently toss butter mixture with popcorn, coating evenly. Sprinkle
with Parmesan cheese and toss till coated. Makes 10 cups.
from Better Homes and Gardens "Super Snacks" "Mixes to Munch" posted by
Tiffany Hall-Graham
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Betsy at TKL (08:20:28 am) :
Date: Thu, 25 Jan 1996
From: The Meades

Pizza Flavored Popcorn

2 tablespoons Grated parmesan cheese
1 teaspoon Garlic powder
1 teaspoon Italian herb seasoning
1 teaspoon Paprika
1/2 teaspoon Salt
dash Pepper
2 quarts Hot popcorn
In blender, blend cheese, garlic powder, Italian seasoning, paprika, salt
and pepper about 3 minutes. Place popcorn in large bowl; sprinkle with
cheese mixture. Toss to coat evenly. Makes 3 quarts
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Betsy at TKL (08:20:51 am) :

Spicy Popcorn
Recipe By : Betty Crocker's New Choices Cookbook
Serving Size : 10

1 tbsp water
4 tsps margarine
1 tsp cinnamon
1 tsp turmeric
1/2 tsp salt
1/4 tsp white pepper
1/8 tsp cayenne
10 c popcorn -- popped
Preheat oven at 400. Prepare baking sheet with cooking spray. Place popped
popcorn on prepared baking sheet. Toss combination of seasonings for the
flavor. Bake for 10 minutes, tossing once.
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foodfan (11:09:53 am) :

CRISP 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
* available at specialty foods shops and many supermarkets
Preheat oven to 325ƒF.
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.
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Bill,DC (1:49:21 pm) :

Creole Pecans
Recipe By : The California Culinary Academy
Serving Size : 8

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.
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NOTES : Louisiana flavors spice up these deep-fried nuts -- a hard-to-resist
companion to tequila-based drinks and beer. Choose only the best-looking
pecan halves and, if possible, taste before you buy to make sure they're
fresh and moist.
Nutr. Assoc. : 0 0 0 3505 0 492 1089 0 0
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Csally/wv (6:43:31 pm) :

Chutney Pecans
Recipe By : the California Culinary Academy
Serving Size : 30

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. 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.
Time-saver Tip: Nuts can be made up to a week ahead and stored, covered, in
refrigerator. Nuts can also be frozen up to 2 months.
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NOTES : A generous coating of spices gives these pecans a memorable snap.
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(11:04:28 pm) :

SUGAR BEAR Snack Mix
Makes 3 cups

4 cups POST GOLDEN CRISP Sweetened Puffed Wheat Cereal
1/2 cup peanuts
1/2 cup raisins
2 Tbsp. butter or margarine melted
1/2 tsp. ground cinnamon
MIX cereal, peanuts and raisins in large bowl. Mix butter and cinnamon in
small bowl. Pour over cereal mixture; toss well.
SPREAD evenly in 15 x 10 x 1 -inch baking pan.
BAKE at 350ƒ for 10 minutes. Cool. Store in tightly covered
container.
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CC/CA (00:40:40 am) :

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
Serves Many
Directions:
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.
Experiment by varying the spices to your liking (e.g., five-spice powder,
garlic powder, etc.)