Time 15m Yield 3 cups. Number Of Ingredients 8 Steps:
In a large skillet, melt butter over low heat. Add nuts and Worcestershire sauce; cook and stir 5-7 minutes. Drain on paper towels. Place nuts in a large bowl. Combine remaining ingredients; sprinkle over nuts, tossing to coat. Cool. Store in an airtight container at room temperature.
Number Of Ingredients 6 Steps:
Combine sugar, Worcestershire sauce, olive oil, salt, and cayenne pepper in a bowl. Stir in nuts to coat. Bake at 300 degrees on a rimmed baking sheet until toasted, about 20 minutes. Stir and let cool.
Time 27m Yield 16 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray. Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat. Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat. Transfer nuts to the prepared baking sheet and spread into a single layer. Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.
Time 55m Yield 4 cups nuts Number Of Ingredients 8 Steps:
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated. Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet. Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat. Hotter: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. Hottest: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.
Time 30m Yield about 10 cups. Number Of Ingredients 9 Steps:
In a bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15x10x1-in. baking pans. , Bake, uncovered, at 300° for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.
Time 20m Yield 2 cups Number Of Ingredients 9 Steps:
Heat oven to 300 degrees. In a large mixing bowl, combine nuts and oil until nuts are well-coated. Add hot sauce and stir well to coat. In a separate, small bowl, combine remaining ingredients. Add to nut mixture and stir well to coat. Turn nuts onto rimmed baking sheet lined with parchment or Silpat and bake, stirring ingredients two or three times, 15 minutes. Remove and transfer to another baking sheet to cool. Store in an airtight container.
Yield Makes 5 cups Number Of Ingredients 11 Steps:
Heat the oil in a small skillet set over medium heat until very hot but not smoking, about 1 minute. Add the mustard and coriander seeds, and heat until mustard seeds crackle, about 2 minutes. Add the curry leaves; stir to combine. Add cashews, almonds, turmeric, and cayenne pepper. Increase heat to medium high. Use a flat spatula to stir and turn over the ingredients, combining the flavors and toasting the nuts evenly, about 10 minutes. Remove from heat, and add the lemon juice, cilantro, and salt. Nuts may be served warm or at room temperature. The mix may be made a day in advance and kept at room temperature in an airtight container.
Time 30m Yield 4 cups Number Of Ingredients 9 Steps:
Preheat oven to 350-deg. F. Line a rimmed sheet pan with parchment paper and set aside. In a large bowl, combine sugar and salt and set aside. Combine honey, black pepper, cumin, coriander, paprika and cayenne in a bowl and mix well. Add mixed nuts and stir to thoroughly coat. Spread nut mixture evenly in a single layer on prepared sheet pan and bake until toasted and fragrant, about 10 to 11 minutes. Remove from oven and let cool until barely warm, then transfer to sugar mixture and toss to evenly coat. Return to sheet pan and cool completely. Transfer to airtight container or divide nuts into two portions and package for gift giving. Nuts will keep 5 days at room temperature, tightly sealed.
