Recipe: Spiced Nuts (15)

Hi Carol, Here's a couple. Joe

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.

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, almond)
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. Pour 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.

SPICED 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.

SPICED 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. (Again half toasted nuts make the result even tastier.)

SPICE 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.

SPICED 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 singularly 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 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 WALNUTS

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.

AUTUMN SPICED NUTS PUMPKIN PIE SPICE

1 egg white (beaten)
1 tsp. water
4 c. mixed nuts
1 c. sugar
1 tbsp. pumpkin pie spice (see following recipe)
4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. grated nutmeg

Combine egg and water, add nuts and toss. Combine sugar and spices. Toss with nuts. Put on a single layer greased baking sheet. Bake at 300 degrees for 20 to 25 minutes. Cool on waxed paper and break into clumps. Combine and store in a bottle. Use 4 teaspoons of blend to one large can pumpkin (2 pies). Use in Autumn Spiced Nuts recipe, also.