Best 8 Caramelized And Spiced Nuts Recipes

SUGAR-AND-SPICE CANDIED NUTS

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.

CARAMELISED NUTS

Steps:

• Mix together all the ingredients in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and making sure all the nuts are well coated.
• Pour the nuts onto some greaseproof paper. Don't worry if they are stuck together, as they can be separated when cool. Store in an airtight container for up to 1 week.

SALTED CARAMEL NUTS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the nuts on a sheet pan, spread them out and roast them for 7 minutes, until they become fragrant. Set aside to cool.
• After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts; from this point on, don¿t stir the caramel, swirl the pan! Don¿t worry, the mixture may look as though it¿s crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful, the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
• Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they¿re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.

SWEET, SPICY AND SALTY CANDIED NUT MIX

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

5 MINUTE PERFECT CARAMELIZED NUTS

Steps:

• Add nuts, sugar, and butter to a large nonstick skillet and heat over medium heat. Stir constantly with a rubber heat-proof spatula until the sugar melts into the butter and completely coats the nuts, turning the heat down as needed, approximately 5-7 minutes.
• Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes. Chop the nuts if desired.

SPICED CARAMELIZED NUTS

Steps:

• Preheat oven to 325ºF.
• Beat egg white in medium bowl with wire whisk until foamy. Add sugar and seasonings; beat until well blended. Add nuts; stir until evenly coated.
• Spread into lightly greased 15x10x1-inch baking pan.
• Bake 20 min., or until browned stirring occasionally. Cool completely. Store in airtight container at room temperature.

SPICED WALNUTS

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.

CARAMEL-COATED SPICED NUTS

Steps:

• In a large mixing bowl, beat egg whites and water until foamy. Add the almonds, pecans and cashews; stir gently to coat. Combine the brown sugar, pie spice and pepper; add to nut mixture and stir gently to coat.
• Spread into a greased 15"x10"x1" baking pan. Bake at 325 degrees for 30 minutes, stirring every 10 minutes. Cool. Store in airtight container.