Time 20m Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Place walnuts in a large bowl and toss walnuts with olive oil. Add all spices in the bowl and toss well. Lay the spiced walnuts on a baking sheet in a single layer. Optional: use aluminum foil or parchment paper for easy clean-up. Bake for 5-10 minutes until golden brown. Enjoy! Heat olive oil or melt 2 tablespoons butter in a large, heavy skillet over medium heat, 2-3 minutes. Add walnuts, sprinkle with desired seasonings. Stir frequently to prevent walnuts from burning. Toast for 1-2 minutes or until the walnuts are golden brown. Transfer to a cookie sheet or a plate to let cool.
Time 10m Yield Makes 2 cups Number Of Ingredients 8 Steps:
In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat. Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.
Time 13m Yield 2 cups Number Of Ingredients 6 Steps:
In a skillet, heat the oil over moderate heat. Add the walnuts, tossing to coat. Add the sugar, salt and cayenne, and cook, stirring constantly for 8 minutes or until nuts are well coated and sugar has caramelized.
Time 20m Yield 8 servings Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F. Spread the nuts out on a large baking sheet. Bake until the nuts are lightly toasted, about 8 to 10 minutes. In the meantime, melt the butter in a small saucepan over low heat. Add the remaining ingredients and stir to combine. Transfer the nuts to a serving bowl. Pour in the butter and toss to coat evenly. Serve warm or room temperature.
Yield 8 (1/4 cup) servings Number Of Ingredients 8 Steps:
Preheat oven 375°F. Spread walnuts on baking sheet and bake about 5-7 minutes or until golden. In small bowl, combine sugar, salt, garlic powder, cumin, cinnamon, and cayenne. In nonstick skillet, heat oil over medium heat. Add nuts and stir to coat with oil. Add seasoning mix, stirring until nuts coated. Remove to paper towel to 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 1h Yield 5 cups. Number Of Ingredients 9 Steps:
Preheat oven to 275°. In a bowl, beat egg white and water until foamy. Add walnuts. In a large bowl, combine remaining ingredients. Add nut mixture; toss to coat. , Transfer to greased baking sheets. Bake until toasted and crisp, 45-50 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.
Time 1h21m Yield 4 cups Number Of Ingredients 7 Steps:
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F. Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners’ sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly. Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly. In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
Time 20m Yield Makes 1 cup Number Of Ingredients 4 Steps:
Preheat oven to 375°F. Toast walnuts on a rimmed baking sheet until fragrant, about 10 minutes. Let cool slightly; coarsely chop. Combine maple syrup and cinnamon stick in a saucepan; simmer until reduced by half, about 10 minutes. Remove from heat; discard cinnamon. Stir in walnuts and vanilla. Nuts can be stored in an airtight container at room temperature up to 3 days.
Time 25m Yield 2 cups nuts Number Of Ingredients 5 Steps:
Combine sugar, cinnamon and evaporated milk in medium saucepan. Bring the mixture to a boil, stirring constantly. The mixture should be brought to the soft stage, which is at 235°-240° on a candy thermometer. The soft stage is when a small amount dropped into cold water forms a soft, flexible ball. Add the nuts and vanilla. Stir until the mixture can no longer be stirred. Turn out on wax paper and let cool.
More about “spiced walnuts recipes”
Yield Makes 6 cups Number Of Ingredients 5 Steps:
Preheat the oven to 350°F. In a large heavy saucepan melt the butter with the five-spice powder, the cayenne, the thyme, and salt to taste, stirring, add the walnuts, and toss them to coat them well. Bake the walnuts in batches in a shallow baking pan in the middle of the oven for 10 minutes and let them cool until they are warm.
