Time 30m Yield 3-1/2 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.
Time 35m Yield 2 cups Number Of Ingredients 8 Steps:
Preheat oven to 325F degrees. Grease a baking sheet and set aside. Beat egg white in a large bowl with a fork or whisk until foamy. Stir in two cups of unsalted nuts until coated (amounts listed are my favourites, but any combination can be used, as can other nuts such as peanuts or walnuts). Stir in sugar and spices; toss with nuts until coated. Put nuts onto prepared baking sheet. Spread out well. Bake, stirring often, until golden– about 20-25 minutes . Cool completely. Store in an airtight container.
Time 1h Yield 4 cups. Number Of Ingredients 8 Steps:
Place nuts in a large bowl. In a small bowl, beat egg white and orange juice with a fork until foamy. Add the sugar, orange zest, cinnamon, ginger and allspice; mix well. Pour over nuts and stir to coat. , Spread into an ungreased 15x10x1-in. baking pan. Bake at 275° for 45-50 minutes or until nuts are crisp and lightly browned, stirring every 15 minutes. , Cool completely. Store in an airtight container.
Time 1h Yield 5 cups. Number Of Ingredients 14 Steps:
In a bowl, combine the egg white and butter. Add the peanuts, walnuts, cashews, almonds, pecans and sunflower kernels. In a large bowl, combine the sugar, cornstarch, cinnamon, allspice, nutmeg and salt. Add nut mixture and toss to coat. , Transfer to a greased shallow 2-1/2-qt. baking dish. Bake at 275° for 45 minutes or until toasted and crisp, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.
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.
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.
Yield Makes about 2 1/2 cups Number Of Ingredients 6 Steps:
Preheat oven to 300°F. Place mixed nuts in large bowl. Heat vegetable oil in heavy small saucepan over medium heat. Add chili powder and cayenne pepper to taste and stir until aromatic, about 15 seconds. Pour over mixed nuts. Add sugar and salt and stir to blend. Transfer to baking pan. Bake until mixed nuts are toasted, stirring occasionally, about 20 minutes. Serve warm or at room temperature. (Can be made 5 days ahead. Cover and store at room temperature.)
Yield 8 Number Of Ingredients 9 Steps:
Beat egg white and water until frothy. Stir nuts into mixture to coat, then drain slightly in a colander, 3-4 minutes. Mix sugar and spices in a plastic bag. Add nuts and shake to coat. Spread wet nut mixture in a single layer on a microwave-safe plate; microwave on high for 1 1/2 minutes, or until mixture is bubbly. Stir. Microwave another 1 1/2 minutes. Remove; stir to separate. Cool. Store in a sealed container.
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 14 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 250 degrees. In a large bowl, mix together everything but nuts. Add the nuts and stir until coated well. Spread evenly onto a greased cookie sheet or baking pan. Bake for 45 minutes, stirring every 15 minutes or so. Spread out on waxed paper to cool. Store in a zipper bag or airtight container.
Time 35m Yield 8 cups. Number Of Ingredients 13 Steps:
In a large bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine the remaining ingredients. Add to nut mixture and stir gently to coat. , 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 30m Yield 2-1/2 cups. Number Of Ingredients 8 Steps:
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan., Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container.
Number Of Ingredients 7 Steps:
Preheat oven to 300 degrees. Line two baking sheets with foil (I use non stick foil) Spray with non stick spray. Gently mix egg white and water in a large bowl Set aside for 5 minutes. Combine the sugar and spices in a smaller bowl. After 5 minutes put the pecans (and walnuts) into the bowl with the egg white and toss until coated. Add the sugar and spice mix to the pecans and toss until all the nuts are covered. Divide nuts between the two baking sheets and spread out in a single layer. Bake 15 minutes, remove and stir them up then return to the oven for 15 minutes more. Pour hot nuts onto a clean baking sheet to cool. Break up any that stick together. I keep the cooled ones in a zipped plastic bag or tin. Enjoy.
Time 20m Yield Makes 4 cups or 16 servings, 1/4 cup each. Number Of Ingredients 5 Steps:
Preheat oven to 350ºF. Mix sugar, cinnamon and nutmeg; set aside. Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Stir in nuts until evenly coated. Add sugar mixture; mix lightly. Line 15x10-x1-inch baking pan with foil; spray lightly with cooking spray. Spread nuts evenly onto bottom of pan. Bake 10 min. Cool slightly.
Time 23m Yield 3 1/2 cups, 14 serving(s) Number Of Ingredients 8 Steps:
In a small bowl, combine he brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. Bake at 300° for 18-20 minutes or until golden brown, stirring once. Cool before storing.
Yield Makes about 2 1/2 cups Number Of Ingredients 10 Steps:
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly butter parchment. Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.
