Looking for candied nut recipes. Spicy or not, what are your best?
- Thread starter ms-in-or
- Start date
earnie
Well-known member
Spiced Pecans
Spiced Pecans
1 pound pecans
1/2 cup sugar
2 1/2 Tablespoons corn oil
SEASONING MIX:
1/4 teaspoon black pepper
1/4 teaspoon cayennepepper
1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon chili powder
Preheat oven to 325°.
Blanch nuts for 1 minute and drain. Toss with
sugar and oil and let stand for 10 minutes.
Bake nuts in one layer for 30-35 minutes,
turning every five minutes. When brown and
crispy, toss with seasonings. Cool in one
layer and store in airtight container.
Spiced Pecans
1 pound pecans
1/2 cup sugar
2 1/2 Tablespoons corn oil
SEASONING MIX:
1/4 teaspoon black pepper
1/4 teaspoon cayennepepper
1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon chili powder
Preheat oven to 325°.
Blanch nuts for 1 minute and drain. Toss with
sugar and oil and let stand for 10 minutes.
Bake nuts in one layer for 30-35 minutes,
turning every five minutes. When brown and
crispy, toss with seasonings. Cool in one
layer and store in airtight container.
Rec: Pumpkin Pie Nuts
These go together in about 10 min. from start to finish so I always reserve it for 'filling in' the Christmas baskets if I need one more thing.
Pumpkin Pie Spiced Nuts
1 egg white
1 tsp. water
1-1/2 cups walnuts
3/4 cups sugar
1 tbl. pumpkin spice
Lay a piece of parchment paper on the counter (about a foot square).
In a 1-1/2 quart bowl (no smaller!), vigorously whisk egg white with the water. Whisk in sugar and spice. Add walnuts and toss until well coated. Place in shallow glass bowl (microwave-safe), and microwave on high about 4-1/2 minutes - stirring twice. Spread immediately on the waxed paper and cool completely.
Store at room temperature.
Note: the one thing you don't want to do is overcook them so they are crystallized and grainy. If this should happen, stir 1 tsp. water into the hot nuts, stirring until they are all wet and the crystals break down. Spread out as usual and dry thoroughly.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=70001
These go together in about 10 min. from start to finish so I always reserve it for 'filling in' the Christmas baskets if I need one more thing.
Pumpkin Pie Spiced Nuts
1 egg white
1 tsp. water
1-1/2 cups walnuts
3/4 cups sugar
1 tbl. pumpkin spice
Lay a piece of parchment paper on the counter (about a foot square).
In a 1-1/2 quart bowl (no smaller!), vigorously whisk egg white with the water. Whisk in sugar and spice. Add walnuts and toss until well coated. Place in shallow glass bowl (microwave-safe), and microwave on high about 4-1/2 minutes - stirring twice. Spread immediately on the waxed paper and cool completely.
Store at room temperature.
Note: the one thing you don't want to do is overcook them so they are crystallized and grainy. If this should happen, stir 1 tsp. water into the hot nuts, stirring until they are all wet and the crystals break down. Spread out as usual and dry thoroughly.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=70001
Rec: Black Pepper Almonds from Dawn
* Exported from MasterCook *
BLACK PEPPER ALMONDS
Recipe By :Bon Appetit Dec. 1997
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
- - - - - - - - - - - - - - - - - - -
NOTES : 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.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=32594
* Exported from MasterCook *
BLACK PEPPER ALMONDS
Recipe By :Bon Appetit Dec. 1997
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
- - - - - - - - - - - - - - - - - - -
NOTES : 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.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=32594
This is on my to-try list: Orange Chipotle-Spiced Pecan Mix
ORANGE CHIPOTLE-SPICED PECAN MIX
Ingredients
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chile pepper
Cooking spray
1/2 cup sweetened dried cranberries
Preparation
1. Preheat oven to 225°.
2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.
Note: Store in an airtight container for up to one week.
YIELD: 2 1/2 cups (serving size: 2 tablespoons)
Cooking Light - NOVEMBER 2008
http://www.myrecipes.com/recipe/orange-chipotle-spiced-pecan-mix-10000001853934/
ORANGE CHIPOTLE-SPICED PECAN MIX
Ingredients
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chile pepper
Cooking spray
1/2 cup sweetened dried cranberries
Preparation
1. Preheat oven to 225°.
2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.
Note: Store in an airtight container for up to one week.
YIELD: 2 1/2 cups (serving size: 2 tablespoons)
Cooking Light - NOVEMBER 2008
http://www.myrecipes.com/recipe/orange-chipotle-spiced-pecan-mix-10000001853934/
Spicy Cocoa Roasted Almonds - I posted this here awhile ago & one of the members tried it & loved it
SPICY COCOA ROASTED ALMONDS
INGREDIENTS:
3 cups whole almonds (raw)
1 egg white
1 tablespoon vanilla bean paste (can substitute 1 Tbsp vanilla extract or 3 vanilla beans)
Few drops of water
1/3 cup granulated sugar
1/3 cup brown sugar
2 tablespoons cocoa powder
1 teaspoon cinnamon
1/2 – 1 teaspoon cayenne pepper (depending on your taste)
1/2 teaspoon salt
DIRECTIONS:
Preheat the oven to 275°F. Line a baking sheet with a silicon baking mat or with parchment paper. Set aside.
Whisk together the egg white, vanilla bean paste, and a few drops of water in a mixing bowl. Beat mixture until it is light and frothy. Add the almonds and toss to evenly coat with the egg white mixture.
In a separate bowl, combine the sugars, cocoa powder, cinnamon, cayenne, and salt. Whisk together to remove any lumps. Add the almonds, and toss to coat. Spread the coated almonds out on the prepared baking sheet. Roast for 30 – 40 minutes, stirring every 10-15 minutes. Keep a close watch on the almonds because they will burn quickly.
Once the almonds are done, spread them out on a large piece of parchment or waxed paper until they have cooled completely... Store in an airtight container.
http://www.mykitchenaddiction.com/2010/01/spicy-cocoa-roasted-almonds/
SPICY COCOA ROASTED ALMONDS
INGREDIENTS:
3 cups whole almonds (raw)
1 egg white
1 tablespoon vanilla bean paste (can substitute 1 Tbsp vanilla extract or 3 vanilla beans)
Few drops of water
1/3 cup granulated sugar
1/3 cup brown sugar
2 tablespoons cocoa powder
1 teaspoon cinnamon
1/2 – 1 teaspoon cayenne pepper (depending on your taste)
1/2 teaspoon salt
DIRECTIONS:
Preheat the oven to 275°F. Line a baking sheet with a silicon baking mat or with parchment paper. Set aside.
Whisk together the egg white, vanilla bean paste, and a few drops of water in a mixing bowl. Beat mixture until it is light and frothy. Add the almonds and toss to evenly coat with the egg white mixture.
In a separate bowl, combine the sugars, cocoa powder, cinnamon, cayenne, and salt. Whisk together to remove any lumps. Add the almonds, and toss to coat. Spread the coated almonds out on the prepared baking sheet. Roast for 30 – 40 minutes, stirring every 10-15 minutes. Keep a close watch on the almonds because they will burn quickly.
Once the almonds are done, spread them out on a large piece of parchment or waxed paper until they have cooled completely... Store in an airtight container.
http://www.mykitchenaddiction.com/2010/01/spicy-cocoa-roasted-almonds/
steve2-in-la
Well-known member
REC: Chipotle Honey Roasted Peanuts
I like to take the finished product and go one step further. I throw the finished peanuts and seasoning, along with a couple of tablespoons of butter, into the food processor and make one of the most delicious peanut butters ever. Spread on warm banana bread, it'll rock your world.
Chipotle Honey Roasted Peanuts
1/3 cup WHITE SUGAR
1 ½ tsp CHIPOTLE CHILE POWDER
¼ tsp CHILI POWDER
¼ tsp GARLIC POWDER
2 Tbsp BUTTER
2 Tbsp HONEY
1 tsp KOSHER SALT
1 lb SKINLESS PEANUTS
Preheat oven to 325º F.
Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking.
Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture.
Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.
I like to take the finished product and go one step further. I throw the finished peanuts and seasoning, along with a couple of tablespoons of butter, into the food processor and make one of the most delicious peanut butters ever. Spread on warm banana bread, it'll rock your world.
Chipotle Honey Roasted Peanuts
1/3 cup WHITE SUGAR
1 ½ tsp CHIPOTLE CHILE POWDER
¼ tsp CHILI POWDER
¼ tsp GARLIC POWDER
2 Tbsp BUTTER
2 Tbsp HONEY
1 tsp KOSHER SALT
1 lb SKINLESS PEANUTS
Preheat oven to 325º F.
Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking.
Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture.
Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.
ms, I have made pounds of CA walnuts with this recipes: Michael Chiarello's Spiced Candied Walnuts
I especially like the speed (3 steps, less than 1 minute each) and the fact that boiling the nuts first removes bitter tannins. I don't use the spices in this recipe: I use his "Spice Blend" with slightly less fennel. It's posted next. I tested this the first time with just a cup of walnuts and never looked back.
Spiced Candied Walnuts
Ingredients: Yields: 4 cups
Peanut or canola oil
4 cups walnut halves
1 cup confectioners' sugar, sifted
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
Pinch salt, or more to taste
1/4 teaspoon freshly ground black pepper
Directions
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.
I especially like the speed (3 steps, less than 1 minute each) and the fact that boiling the nuts first removes bitter tannins. I don't use the spices in this recipe: I use his "Spice Blend" with slightly less fennel. It's posted next. I tested this the first time with just a cup of walnuts and never looked back.
Spiced Candied Walnuts
Ingredients: Yields: 4 cups
Peanut or canola oil
4 cups walnut halves
1 cup confectioners' sugar, sifted
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
Pinch salt, or more to taste
1/4 teaspoon freshly ground black pepper
Directions
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.
Here is the spice rub I use, slightly adjusted from the original MC posted by Barb in VA.
We use less fennel.
1/4 C fennel seed (Marilyn: I used 2 TBL)
1 T coriander seed
1 T black peppercorns
1 1/2 t red pepper flakes
1/4 C pure California chili powder (I buy this from Spice World)
2 T kosher salt
2 T ground cinnamon
Put the fenned seed, coriander seed and
peppercorns in a small, heavy skillet over
moderate heat. Watching carefully, toss the
seeds frequently so they toast evenly. When
the fennel seed turns light brown, work
quickly. Turn on the exhaust fan, add the
red pepper flakes, and toss, toss, toss,
always under the fan. Immediately turn the
spice mixture out onto a plate to cool.
Pour the cooled spices into a blender and
add the chili powder, salt, and cinnamon.
Blend until the spices are finely and evenly
ground. If you have a small spice mill or a
coffee grinder dedicated to grinding spices,
grind only the fennel, coriander,
peppercorns and red pepper flakes. Pour
into a bowl and toss with the remaining
ingredients. Keep the spice mix in an
airtight container away from light and heat,
for up to 4 months, or freeze for up to 1
year.
We use less fennel.
1/4 C fennel seed (Marilyn: I used 2 TBL)
1 T coriander seed
1 T black peppercorns
1 1/2 t red pepper flakes
1/4 C pure California chili powder (I buy this from Spice World)
2 T kosher salt
2 T ground cinnamon
Put the fenned seed, coriander seed and
peppercorns in a small, heavy skillet over
moderate heat. Watching carefully, toss the
seeds frequently so they toast evenly. When
the fennel seed turns light brown, work
quickly. Turn on the exhaust fan, add the
red pepper flakes, and toss, toss, toss,
always under the fan. Immediately turn the
spice mixture out onto a plate to cool.
Pour the cooled spices into a blender and
add the chili powder, salt, and cinnamon.
Blend until the spices are finely and evenly
ground. If you have a small spice mill or a
coffee grinder dedicated to grinding spices,
grind only the fennel, coriander,
peppercorns and red pepper flakes. Pour
into a bowl and toss with the remaining
ingredients. Keep the spice mix in an
airtight container away from light and heat,
for up to 4 months, or freeze for up to 1
year.
Last edited:
Union Square Cafe Bar nuts from T&T
http://www.eat.at/swap/forum2/124_Union_Square_Cafe_Bar_Nuts_____________Sandy_in_Baltimore
http://www.eat.at/swap/forum2/124_Union_Square_Cafe_Bar_Nuts_____________Sandy_in_Baltimore