Time 30m Yield 4 cups Number Of Ingredients 5 Steps:
Preheat oven to 325 degrees. Mix honey, butter, and half of cinnamon in saucepan and heat to boiling. Cook for 2 minutes, stirring constantly. In medium mixing bowl, pour honey mixture over nuts, stir well. Pour mixture onto non-stick cookie sheet and spread evenly. Bake for 10-15 minutes until nuts are lightly browned. Allow to cool. Mix sugar and remaining cinnamon, and toss with nuts.
Time 1h Number Of Ingredients 5 Steps:
Preheat oven to 300 degrees F. Place the butter and honey in a glass baking dish. Heat in the oven until melted, about 2 minutes. Add the nuts and the smoked paprika. Toss to coat. Roast the nuts until golden, about 30 minutes, stirring every 10 minutes. Remove the nuts from the pan and spread them evenly on wax paper or parchment paper. Sprinkle with the salt. Allow to cool and crisp up, about 20 minutes. Store in an airtight container, at room temperature.
Time 2h Yield 1 tart, about 8 servings Number Of Ingredients 9 Steps:
Cube 8 tablespoons of the butter and place it in the freezer until it is very cold and almost frozen, about 15 minutes. Preheat the oven to 375 degrees F. Pulse the flour, 1/2 cup of the mixed nuts, 3 tablespoons of the granulated sugar and a pinch of salt in a food processor until the nuts are finely ground. Pulse in the cold cubed butter until the mixture resembles coarse meal. Pulse in 2 tablespoons ice-cold water until the dough holds together when squeezed. Turn the dough out onto a piece of plastic wrap (it will still be quite crumbly), form into a disk, cover in the plastic and refrigerate for 20 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides of the pan with your hands or the bottom of a measuring cup. Use a fork to dock the bottom of the tart. Freeze until firm, about 10 minutes. Place the tart pan on a baking sheet. Line the crust with parchment and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the parchment and pie weights and continue baking until the crust is lightly brown and dry to the touch, about 10 minutes longer. Transfer to a rack. Reduce oven temperature to 350 degrees F. While the crust bakes, make the filling: Combine the remaining 3 tablespoons butter, the remaining 1/4 cup granulated sugar, the brown sugar, honey and a pinch of salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and set aside to cool slightly, about 10 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the vanilla extract and beaten eggs into the filling until smooth. Arrange the remaining nuts (about 2 1/2 cups) in a flat layer in the tart shell and pour the filling over top. Bake until the edges are set but the center is still slightly loose, 20 to 30 minutes. Cool on a wire rack. Serve slightly warm or at room temperature.
Time 50m Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees. Toss all the ingredients together. Transfer almonds to a greased baking sheet. Bake for 25 to 30 minutes until lightly toasted, stirring occasionally. Cool. Store in an airtight container.
Time 15m Yield 8 serving(s) Number Of Ingredients 5 Steps:
To toast nuts, heat and stir over medium heat till toasted. Or carefully heat in the microwave for a few minutes. Nuts tend to burn easily so toast with caution and stir and turn frequently. Then stir nuts with remainder of ingredients and mix well. Microwave on high power for 7 minutes, stirring once. Then pour mixture on a sheet of foil and let cool completely. Break up nut mixture and stir in a cool dry place. Note: made in a 650/700 watt microwave oven, so adjust time if needed.
Time 30m Yield About 6 cups Number Of Ingredients 7 Steps:
Heat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, combine the nuts and seeds. In a microwave-safe bowl, combine honey, butter, red-pepper flakes and ½ teaspoon salt. Microwave until the butter has melted, about 40 seconds. (Alternatively, you can melt the mixture in a small saucepan on the stove.) Pour the honey butter over the nuts and seeds, and stir until well coated. Dump onto the prepared baking sheet and spread in an even layer. You want the nuts spread out as much as possible. Bake, stirring occasionally, until the nuts are tacky and look and smell toasted, 20 to 25 minutes. Remove from the oven and immediately sprinkle over the remaining 1/2 teaspoon salt and all of the turbinado sugar. Let cool on the baking sheet, then transfer to a bowl and serve (or transfer to an airtight container, where they’ll keep for up to 4 days).
