Could we start a thread of spiced nuts, either sweet or savory that would be great for gift giving?
- Thread starter pat-nocal
- Start date
heather_in_sf
Well-known member
From long ago: REC: Fire and Spice Nuts
I've made these without the ginger and liked them. My apologies to old Gail's, I don't remember who originally posted this recipe.
FIRE AND SPICE NUTS
2 teaspoons Chinese five-spice powder*
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon chili powder (preferably chipotle)
1/2 teaspoon garlic powder
2 large egg whites
2 cups pecan halves
2 cups walnut halves and pieces
2 cups raw cashews
1/4 cup sugar
1/2 cup matchstick-size strips crystallized ginger
Position 1 rack in top third and 1 rack in center of oven; preheat to 225°F. Line 2 heavy large baking sheets with parchment paper. Stir first 7 ingredients in small bowl to blend. Whisk egg whites in large bowl until foamy. Whisk in spice mixture. Add pecan halves, walnut halves and pieces, and raw cashews; toss to coat completely. Sprinkle sugar over and toss to coat.
Divide nut mixture between prepared baking sheets; spread nut mixture in single layer. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes. Sprinkle nuts with salt to taste, if desired. Transfer nuts to large bowl. Mix in crystallized ginger. Cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)
*A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
Makes about 6 cups.
Bon Appétit
June 2003
Adapted from Rozanne Gold
I've made these without the ginger and liked them. My apologies to old Gail's, I don't remember who originally posted this recipe.
FIRE AND SPICE NUTS
2 teaspoons Chinese five-spice powder*
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon chili powder (preferably chipotle)
1/2 teaspoon garlic powder
2 large egg whites
2 cups pecan halves
2 cups walnut halves and pieces
2 cups raw cashews
1/4 cup sugar
1/2 cup matchstick-size strips crystallized ginger
Position 1 rack in top third and 1 rack in center of oven; preheat to 225°F. Line 2 heavy large baking sheets with parchment paper. Stir first 7 ingredients in small bowl to blend. Whisk egg whites in large bowl until foamy. Whisk in spice mixture. Add pecan halves, walnut halves and pieces, and raw cashews; toss to coat completely. Sprinkle sugar over and toss to coat.
Divide nut mixture between prepared baking sheets; spread nut mixture in single layer. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes. Sprinkle nuts with salt to taste, if desired. Transfer nuts to large bowl. Mix in crystallized ginger. Cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)
*A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
Makes about 6 cups.
Bon Appétit
June 2003
Adapted from Rozanne Gold
dawn_mo
Well-known member
REC: Black Pepper Almonds, this is good with most nuts.
* Exported from MasterCook *
BLACK PEPPER ALMONDS
Recipe By :Bon Appetit Dec. 1997
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Nuts
Amount Measure Ingredient -- Preparation Method
1 tablespoon black pepper
2 teaspoons salt
1/4 cup butter -- (1/2 stick)
3/4 cup golden brown sugar -- (packed)
4 teaspoons water
2 2/3 cups blanched whole almonds
Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden
brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
Makes 2 2/3 cups
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DNOTES : Dawn's Note: Work with these quickly to separate, but not too much. If you manipulate them too much, the coating has a tendency to fall off. These are addictive, and you can use any nut you would like. I have used almonds and pecans with great success.
* Exported from MasterCook *
BLACK PEPPER ALMONDS
Recipe By :Bon Appetit Dec. 1997
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Nuts
Amount Measure Ingredient -- Preparation Method
1 tablespoon black pepper
2 teaspoons salt
1/4 cup butter -- (1/2 stick)
3/4 cup golden brown sugar -- (packed)
4 teaspoons water
2 2/3 cups blanched whole almonds
Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden
brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
Makes 2 2/3 cups
- - - - - - - - - - - - - - - - - - -
DNOTES : Dawn's Note: Work with these quickly to separate, but not too much. If you manipulate them too much, the coating has a tendency to fall off. These are addictive, and you can use any nut you would like. I have used almonds and pecans with great success.
Two recipes I've used frequently.
Spiced Almonds
3/4 cup water
3/4 cup white sugar
3 cups (1 lb) raw almonds with skins
1/4 tsp. each cayenne pepper, cinnamon and
ground ginger (try different spice
combinations)
1 1/2 tsps. sea salt
2 tbsps. sesame seeds
Pre heat oven to 350°F. Line a rimmed baking sheet (12" x 18") with greased parchment
paper.
Combine water and sugar in a 2 quart sized pot and bring to a boil over medium heat stirring until sugar is dissolved. Boil sugar water for 5 minutes. Remove from heat and add almonds...stirring occasionally to ensure they are well coated with the syrup. Let almonds sit in the syrup for 5 minutes.
Blend spices and sesame seeds in a small bowl.
At the end of 5 minutes remove almonds from the syrup using a slotted spoon and put them into a large bowl. Sprinkle the spice mixture over the almonds and stir until they are well coated. Spread spiced almonds onto the baking sheet and put into the oven for 20 minutes or until they are nicely browned. Stir the almonds once or twice during the baking time.
Once done, remove almonds from the oven and let cool on a rack in the pan. When almonds are cold put into an air tight tin to retain freshness.
When serving mix almonds with dried cranberries or raisins in a bowl.
Makes a great hostess gift.
Indian-Spiced Cashews (or other nuts)
1 tbsp. butter at room temperature
1 large garlic clove, minced
2 tsps. curry powder
1 tsp. Worcestershire sauce
3/4 tsp ground cumin
1/4 to 1/2 tsp cayenne pepper
2 cups salted cashews
1/2 cup dried cranberries or raisins
In a small bowl, stir butter with garlic, curry, Worcestershire, cumin and 1/4 tsp cayenne for more kick, if you wish. Place a medium-sized frying pan, preferably non-stick, over medium heat. When hot, add cashews. Stir fry until fragrant and toasted, from 1 to 2 minutes. Add butter mixture and stir constantly until nuts are well coated, about 1 minute. Remove from heat. Spread nuts out on paper towels to absorb any excess butter. When cool, place in a large bowl or plastic container. Stir in cranberries. Serve immediately or cover with plastic wrap or a tight fitting lid. Nuts will keep well at room temperature up to 4 days.
Try this recipe with a selection of nuts such as almonds, pecans and peanuts. Add pieces of dried apricot, mango and pineapple for variety.
Spiced Almonds
3/4 cup water
3/4 cup white sugar
3 cups (1 lb) raw almonds with skins
1/4 tsp. each cayenne pepper, cinnamon and
ground ginger (try different spice
combinations)
1 1/2 tsps. sea salt
2 tbsps. sesame seeds
Pre heat oven to 350°F. Line a rimmed baking sheet (12" x 18") with greased parchment
paper.
Combine water and sugar in a 2 quart sized pot and bring to a boil over medium heat stirring until sugar is dissolved. Boil sugar water for 5 minutes. Remove from heat and add almonds...stirring occasionally to ensure they are well coated with the syrup. Let almonds sit in the syrup for 5 minutes.
Blend spices and sesame seeds in a small bowl.
At the end of 5 minutes remove almonds from the syrup using a slotted spoon and put them into a large bowl. Sprinkle the spice mixture over the almonds and stir until they are well coated. Spread spiced almonds onto the baking sheet and put into the oven for 20 minutes or until they are nicely browned. Stir the almonds once or twice during the baking time.
Once done, remove almonds from the oven and let cool on a rack in the pan. When almonds are cold put into an air tight tin to retain freshness.
When serving mix almonds with dried cranberries or raisins in a bowl.
Makes a great hostess gift.
Indian-Spiced Cashews (or other nuts)
1 tbsp. butter at room temperature
1 large garlic clove, minced
2 tsps. curry powder
1 tsp. Worcestershire sauce
3/4 tsp ground cumin
1/4 to 1/2 tsp cayenne pepper
2 cups salted cashews
1/2 cup dried cranberries or raisins
In a small bowl, stir butter with garlic, curry, Worcestershire, cumin and 1/4 tsp cayenne for more kick, if you wish. Place a medium-sized frying pan, preferably non-stick, over medium heat. When hot, add cashews. Stir fry until fragrant and toasted, from 1 to 2 minutes. Add butter mixture and stir constantly until nuts are well coated, about 1 minute. Remove from heat. Spread nuts out on paper towels to absorb any excess butter. When cool, place in a large bowl or plastic container. Stir in cranberries. Serve immediately or cover with plastic wrap or a tight fitting lid. Nuts will keep well at room temperature up to 4 days.
Try this recipe with a selection of nuts such as almonds, pecans and peanuts. Add pieces of dried apricot, mango and pineapple for variety.