Best 4 Spicy Mixed Nuts Recipes

SPICY MIXED NUTS

Steps:

• In a large skillet, melt butter over low heat. Add nuts and Worcestershire sauce; cook and stir 5-7 minutes. Drain on paper towels. Place nuts in a large bowl. Combine remaining ingredients; sprinkle over nuts, tossing to coat. Cool. Store in an airtight container at room temperature.

SPICY MIXED NUTS

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.

SWEET AND SPICY MIXED NUTS

Steps:

• Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Melt 3/4 sup butter in large non-stick skillet over medium heat. Add sugar, 6 tableshppons water, salt, and spices; stir until sugar dissolves.
• Add all nuts; stir. Cook until liguid thickens and coats nuts, stirring often, about 4 minutes. Divide nuts and syrup between sheets; spread in single layer. Bake until glaze is golden and crisp, stirring often, about 15 minutes. Cool on sheets.
• Store airtight at room temperature.

SPICY MIXED NUTS AND SEEDS

Steps:

• 1. Prepare the cumin seeds and chaat masala. Then, in a small bowl, mix together the cumin seeds, chaat masala, cayenne pepper, and black salt.2. Heat the oil in a medium-size nonstick wok or saucepan over medium heat and fry the nuts until golden, about 1 minute. Before removing them from the wok, hold them for a few seconds between the slotted spatula and the sides of the wok to drain out as much oil as possible. (Do not drain them on paper towels, or the spices will not adhere.) Transfer them to a medium bowl, quickly add the spice mixture and toss well, making sure that the nuts are well coated.3. Remove all the oil from the wok, then in whatever oil remains on the wok surface, stir-fry the seeds over medium-low heat until the seeds are fragrant and golden, 1 minute. Add to the spiced nuts and toss together. Taste and adjust seasonings. (Keep in mind that the warm nuts will be soft, but will harden as they cool.) Let cool completely then serve or transfer to an airtight container and store 2 to 3 weeks at room temperature or about 3 months in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.