Nuts Recipe

Crunchy Vanilla Walnuts

Crunchy Vanilla Walnuts

A source of omega-3s and B vitamins, these walnuts are a delicious holiday snack
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon pepper
  • 4 cups walnut halves
  • 2 tablespoons canola oil
  • 1 tablespoon Spice Island® Pure Vanilla Extract
  1. In a small bowl, combine the first seven ingredients; set aside.
  2. In a large bowl, combine the walnuts, oil and vanilla. Add sugar mixture; toss to coat.
  3. Transfer to a 15-in. x 10-in. x 1-in. foil-lined baking pan coated with cooking spray. Bake at 325° for 15 minutes, stirring occasionally. Cool completely. Store in an airtight container.
Makes 13 servings (just over 4 cups). Prep: 10 min. Bake: 15 min.
1/3 cup equals 243 calories, 22 g fat (2 g saturated fat), 0 cholesterol, 46 mg sodium, 10 g carbohydrate, 2 g fibre, 5 g protein.

tasteofhome.com



Garlic and Ginger Roasted Peanuts Recipe

roasted-peanut-recipes

Ingredients:

1 lb Raw Peanuts
5-6 Garlic Cloves, crushed
1″ Fresh Ginger, finely grated
2 T Oil, grape seed or peanut oil preferably
2 T Soy Sauce
1/2 T Fish Sauce (trust me, you won’t even know it’s there, but it will give an extra element of happy mouth)
1/2 T Granular Sugar
sea salt & fresh cracked pepper to taste
1. Preheat oven to 325° F. Line a sheet pan with parchment paper, then put peanuts on sheetpan. Dry roast for 15 min.
2. While the peanuts begin to roast, mix everything else except for the salt and pepper in a medium bowl.  After first 15 min. remove roasted peanuts from oven, mix the peanuts with the marinade, pour back onto sheet pan, then return to oven.  Continue to roast for 10-15 move minutes, or until the peanuts are a light golden brown color.  Take them out a little before you think they are perfect, because they will continue to cook on their own a little more after being removed from oven.
3.  Allow to cool, then season with salt and pepper. Store airtight at room temperature for 1-2 weeks.
Tedd Porter & Diane Cu


Sweet-and-Spicy Pecans

Picture of Sweet-and-Spicy Pecans Recipe

 

Ingredients

  • 1 large egg white
  • 2 cups unsalted pecan halves
  • 2 cups unsalted roasted cashews
  • 1/2 cup sugar
  • 1 tablespoon ground cumin
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • Kosher salt

Directions

Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar,cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.

Food Network Magazine

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