Magnolia Please may I ahve the nut recipe...I just made some spiced nuts tonight..such a total...

G

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disaster. I used almonds instead of walnuts...I made some fantastic spiced almonds last year but couldn't find the recipe tonight so decided to make a maple syrup recipe I found in a mag...the disaster is I forgot them in the oven and they are irretrievably burnt.... They are so urgh that I don't want to attempt the same recipe again.

 
If we're talkin' spiced nuts the I have to post this Spiced Candied Walnuts

from Michael Chiarello. I thought it would be in T&T but it's not there. It should be though. I believe Marilyn was the first to post it here but the only link to Chiarellos' site that works is this one when I posted it. cheez also made it so that makes 3 of us. I think Marilyn should post it there. Everyone agree? Anyway, these nuts are really FANTASTIC!!

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=68933

 
Orange Chipotle-spiced pecan mix from Marsha tbay

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)

Posted by Marsha tbay
From 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, and cheezz tried it and loved it. She substituted 1/2 tsp chili powder for the cayenne, but said she should have added a whole tsp).

SPICY COCOA ROASTED ALMONDS

INGREDIENTS:

3 cups whole almonds (raw)
1 egg white
1 tablespoon vanilla bean paste (my note: 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/

 
REC: Bourbon Pecans

Bourbon Pecans

Recipe By :Steven Poses, Anne Clark, & Becky Roller
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

1 pound pecan halves
3 ounces bourbon -- reduced by 1/2 to 3 tablespoons
1/2 cup sugar
1/2 teaspoon Angostura bitters
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin

Preheat oven to 325 degrees F.

In a large pan with boiling water, blanch the pecans for one minute; remove from heat and drain in a colander.

In a small bowl, combine the reduced bourbon, sugar, Angostura bitters, Worcestershire sauce, and vegetable oil.

In a large bowl, place the still hot nuts and toss with the bourbon mixture. Let stand 10 minutes and then spread
on a rimmed baking sheet. Bake for approximately 30 to 50 minutes, stirring every 10 minutes. When nuts are
crisp and lightly brown and the liquid has evaporated, remove from oven and place into a large bowl.

In a small bowl, combine the cayenne pepper, salt, pepper, and cumin. Sprinkle over the nuts while tossing.
Place on a sheet pan to cool in a single layer. Store in an airtight container.

Source:
"The Frog Commissary Cookbook"
Yield:
"4 cups"

 
Thank You Magnolia I went with Emeril's spicednuts (walnuts) and

blanched almond halves with rosemary, pepper and salt. Both stove top as I was in a hurry. I was feeling it was a silly thing to do, make two small batches of spiced nuts, one sweet and one salty but after "tasting" first one then the other I started thinking that they actually tasted good together so took a mixed dish of them to book club...they were finished in the blink of an eye...wow. They both went down so well...Umami...I think it is called.

 
Rescued glazed walnuts...Joanie, I tried a friend's recipe which stayed sticky, undercooked

I saved them by preheating my oven to 375 degrees and popping them in the oven for exactly 10 minutes. Eureka! crunchy nuts smileys/smile.gif

 
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