Any interesting spiced nuts recipes?
I am visiting my cousin and her husband for the weekend in two weeks and would like to bring a host gift; they are the proverbial "people who have everything" so I thought I'd make some home-made goodies for them. Spiced nuts seem good, and get around the "no liquids' issue on the airplane as I don't want to check a bag. So I'm looking for some unusual recipes for spiced nuts-- and I'd like to avoid anything that starts with "one package of instant onion soup"! Something with a southwest or spicy edge seems good, as they live in the midwest and that might be a bit different.
DGresh, here's the recipe - super-easy in a microwave!
* Exported from MasterCook *
Recipe By :Linda
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 12 oz. can mixed salted nuts
2 Tbsp sugar
1 Tbsp butter or margarine
2 tsp Worcestershire sauce
2 tsp dried grated orange peel
1/4 tsp ground red pepper -- (cayenne)
In a 2-quart glass measure or bowl, combine nuts, sugar, margarine, and Worcestershire sauce. Cook on HIGH in microwave for 5-6 minutes until nuts are browned, stirring twice during cooking. Stir in orange peel and ground red pepper and mix well.
Spread on cookie sheet lined with foil to completely cool, stirring once or twice while cooling to break up nuts.
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Per Serving (excluding unknown items): 289 Calories; 25g Fat (74.3% calories from fat); 7g Protein; 13g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 32mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.
NOTES : I usually buy the extra large cans of Planters mixed nuts at BJ's Wholesale Club - that makes about 2 1/2 batches of this recipe.
I would do the spiced nuts with carmelized bacon from the New York times. I have made this for parties and people go "nuts" for them.
Paraphrased, the recipe looks like this:
Preheat your oven to 325 degrees. Slightly beat 1 1/2 tablespoons egg white. Mix into 2 cups of mixed roasted nuts (or almonds or cashews or whatever kind you like) so the egg coats them. Then mix in the following:
2 tablespoons granulated sugar
1 teaspoon garam masala
3/4 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon allspice
Pinch of cloves
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper, to taste
Roast for 12 - 15 minutes, stirring occasionally to break up clumps. Immediately put into a bowl and break up any remaining clumps. Cool.
Meanwhile, make the bacon. To do that, first increase your oven temperature to 350 degrees and cover a baking sheet with a nonstick mat or parchment sprayed or covered with a bit of oil. Cover 3/4 lb. bacon with 1/2 cup brown sugar on both sides (I use a little more brown sugar.) Bake for 20 - 25 minutes. (The bacon will get caramelized and kind of lacquered.) Take out of the oven and cool bacon on a wire rack set over a rimmed baking sheet or paper towels. When cool, break up bacon into little pieces and add to the nuts.
The salty sugary of the bacon offsets the flavorings of the nuts nicely. Very unusual.
If I was going to make this to bring along, I might try to make the bacon shortly before leaving so it isn't unrefrigerated for a long period.
3/4 pound sliced bacon
1/2 cup light brown sugar.
1. Preheat oven to 325 degrees. In a large bowl, toss nuts with egg white, coating nuts evenly. Add granulated sugar, spices, salt and cayenne, and toss to combine.
2. Spread nuts on a baking sheet. Roast, stirring frequently and breaking up any clumps, until nuts are nicely browned, 12 to 15 minutes. Break up any remaining clumps while nuts are still warm; immediately transfer to a bowl.
3. Increase oven temperature to 350 degrees. Line a rimmed baking sheet with a nonstick liner (or use parchment paper sprayed with nonstick spray). Arrange bacon in a single layer on baking sheet. Sprinkle a thin, even layer of brown sugar over bacon, coating both sides. Bake until crisp and dark golden, 20 to 25 minutes.
4. Transfer bacon slices to a wire rack set over a rimmed baking sheet (or some paper towels) to cool. Cool. Break bacon into bite-size pieces and mix with nuts.
Yield: 2 cups.
But these wouldn't be good to bring as a host gift would they (that is, on a plane trip halfway across the country)? Aren't these something that needs to be served relatively soon? I can't see letting bacon sit around awhile. Same with the "better warm" Union Square Bar Nuts--
You might be right about the bacon. I know it can go for a while cooked and carmelized the way it is. So I think it would be fine for the trip, but the recipients might not want to be eating them soon enough.
I love this recipe so much I always want to suggest it. Make it for yourselves and eat it on the plane!