Seasoned or Spiced Nuts - Holidays 2007

[Natasha]

Hi all,

I didn't see a thread devoted to this specifically yet this holiday season, so here goes.

Here's a link to last year's thread, with some great recipes.
http://community.cookinglight.com/sh...ht=spiced+nuts That link contains links to a few other threads with yet more nut recipes.

That being said, I thought I'd start the new thread just in case there were new recipes floating out there others wanted to share, or people had reviews of recipes old or new to post.

I am going to start off the nut-making season by finally trying the recipe Sadie posted, and will also do at least a batch or two of Indian-spiced cashews, but am also interested to see what else is out there. I've done spiced nuts for several years now, and am looking for some new ideas for those who receive them every year (and who may be getting bored with my old favourites ).

I'm also thinking of trying this recipe that Felice (Gecko) posted on an old thread you can link to from the Going Nuts thread:

Honey-Roasted Peppered Pecans

1/4 cup honey
2 teaspoons freshly ground black pepper
1 teaspoon salt
1/4 teaspoon ground allspice
8 oz pecan halves (2 cups)
2 tablespoon sugar

Preheat oven to 350F.
Stir together honey, pepper, salt, and allspcie and add pecasn, tossing to coat well. Spread pecans in 1 layer in a shallow (1-inch deep) baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, tehn stir pecans and bake 5 minutes more. Transfer to a sheet of wax or parchment paper to cool and, working quickly, separate pecans with a fork while still warm. Serve at room temperature.

Serves 6
Source: Gourmet March 2000

Thanks in advance for your great ideas!

Natasha

[SusanMac]

Natasha - TKay started a post on this topic, too (not asking for recipes, though) Looks like all 3 of us are planning to make nuts this year.

I plan to try a new BA recipe for candied espresso nuts in the Dec issue. Need to dig up the magazine to post the recipe here. I will probably do a test run this weekend (or whenever I can get over to WF or TJs to get some espresso powder)

How do you package yours for giving?

Cookies are so much cheaper, and my family now expects me to make bourbon balls each year, but I really want to try the nuts, as well. Figured I would decide after I make a test batch (DH doesn't drink coffee, so I'm secretly wanting to see how he likes them, as well) :-)

[TKay]

Hooray, Natasha! Thanks for starting this thread. I am planning to make an experimental batch of spiced nuts today, in fact. I'll post the recipe below (one I found here) as well as the results (later). I'm intrigued by some of the more unusual recipes. Please post reviews of what you make. My family has very traditional tastes, so I'm trying this recipe with them in mind. Today is a trial run for a boat party we're attending this weekend and then, of course, Christmas Day and related festivities. I'm also curious about how you package for giving.

This was originally posted by Drewberry4 (OP's comments are included).
____
This is my mom's super-famous recipe. She makes like a thousand batches of them every Christmas at the request of pretty much everyone she knows.

Diann's Sugar and Spice Pecans
3 cups unsalted pecans
1 egg white
1 Tbsp orange juice or water
2/3 cup sugar
1 Tbsp grated orange rind (optional)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp salt

Heat oven to 275°. In a large bowl, place nuts; set aside. In a small bowl, beat egg white and orange juice or water until frothy. Add sugar, optional orange rind, spices and salt; mix well. Pour over nuts, stirring to coat well.

On a greased jelly roll pan or a large shallow roasting pan, spread nuts so they do not touch. Bake, stirring every 15 minutes, until light brown and crisp, 45-55 minutes. Cool. Store in an airtight container in a cool place up to one month.

Yield: 5 cups

[TKay]

Originally Posted by SusanMac

(DH doesn't drink coffee, so I'm secretly wanting to see how he likes them, as well) :-)

Blasphemy! (Let us know if he detects the flavor. )

[RecipeGirl]

I made these for Thanksgiving Day and they were well recieved.

Rosemary- Maple Cashews

I then pulled some out of the cupboard a few days ago (forgot they were there) and they were still really good!

[PAMMELA]

These are the best roasted nuts i've ever made! Making them again this year for gifts.

Roasted Cumin Cashews

Kick up parties and get-togethers with these well-seasoned snacks. They're sweet, salty, crunchy...and oh, so munchable. —Martha Fehl, Brookville, Indiana

INGREDIENTS
1 egg white
1 tablespoon water
2 cans (9-3/4 ounces each) salted whole cashews
1/3 cup sugar
3 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper


PREP 15 min.
COOK 50 min.
TOTAL 65 min.

DIRECTIONS
In a large bowl, whisk egg white and water. Add cashews and toss to coat. Transfer to a colander; drain for 2 minutes. In another bowl, combine the remaining ingredients; add cashews and toss to coat.

Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250° for 50-55 minutes, stirring once. Cool on a wire rack. Store in an airtight container. Yield: 3-1/2 cups.

[SusanMac]

Here's the BA one I promised. Will have to post later on how they turn out. The ones above w/OJ sound yummy.

Candied Espresso Walnuts
BA 12/07
Makes 4 cups

2/3 c sugar
2 Tb finely ground espresso coffee beans
1 Tb instant espresso powder
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1 large egg white
4 c walnut halves (about 12 oz)

Preheat oven to 325. Spray large rimmed baking sheet w/nonstick spray.

Whisk sugar & next 4 ingredients in small bowl. Whisk egg white in large bowl until frothy. Add walnuts to egg, toss to coat. Sprinkle with espresso mixture & toss to coat.

Spread coated walnuts on prepared sheet in single layer. Bake 5 minutes. Slide spatula under nuts to loosen from baking sheet and stir, rearranging the layer of nuts. Bake until nuts are dry to touch, about 5 minutes longer. Loosen nuts from sheet again. Cool on sheet.

The recipe says they can be made 2 weeks ahead and stored at room temp in airtight containers. (I have large canning jars)

Question for you all...do you find you can mix whatever nuts you like w/different recipes? Or do certain nuts really work best w/certain recipes?

[Joanie B]

I did a test run on these this weekend with the cashews and another batch with fresh pecans as well--loved 'em! So easy, too, since I always have Caribbean jerk seasoning on hand!

Caribbean Cashews
So. Living Christmas @ Home 2007
Makes 2 cups

1 1/2 tsp. butter, melted
2 c. lightly salted whole cashews
2 tsp. grated orange rind
2 tsp. Caribbean jerk seasoning

Stir all ingredients together, place in 8" round cake pan. Bake @ 350 for 20 min., stirring occasionally. Arrange nuts in a single layer on wax paper, let cool 30 min. or til completely cool. Store in airtight container up to 2 weeks.

[BucknellAlum]

This is a great recipe! I think I cut it out of Good Housekeeping a couple of years ago, but I am not sure.

Sweet and Spicy Nuts
1 C sugar
2 tsp salt
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp coarsely ground black pepper
1/2 tsp ground red pepper
1 large egg white
6 cups unsalted nuts (walnuts, pecans, natural almonds, cashews)

Preheat oven to 325. Grease 2 jelly roll pans. In small bowl, stir first 6 ingredients together.

In large bowl, whisk egg white until foamy. Stir nuts into egg white. Add sugar mixture and toss until thoroughly coated.

Divide mix between the 2 pans. Bake nuts 25-27 min until golden brown and dry. Transfer to wax paper to cool. Store tightly covered.

[helene]

Good that you started this thread. I don't know what I will be making yet. I got some good recipes last year from this BB. My guests were impressed.

Waiting to read your good recipes.

[TKay]

I made the Sugar and Spice Pecans I posted about yesterday and boy, am I sorry. I can't stop eating them! I must have had a thousand calories in nut samples last night. Needless to say, they are yummy. They're on the sweet side, definitely not a savory choice. But I can see them being a big hit at Christmastime.
Those cumin cashews sound really interesting. Well, heck, so do all the recipes. Now I'm torn. Make a bunch of different nut selections? Or make some cookies options instead? Hey, maybe both!

[SusanMac]

BucknellAlum - Is ground red pepper the same as cayenne??

(can't find that dang espresso powder & have an open house to go to tomorrow night. so, the hostess will be getting a different kind of spiced nuts!)

[mgs]

totally thrilled with this thread - I am going to do spiced nuts for the season this year, too!

These recipes are great - but which one to choose? yikes

I am also going to do chocolate covered pretzels. That is if I can kick this pneumonia. If I don't start to feel better no one's gettin' nuttin' this year

[BucknellAlum]

Originally Posted by SusanMac

BucknellAlum - Is ground red pepper the same as cayenne??

(can't find that dang espresso powder & have an open house to go to tomorrow night. so, the hostess will be getting a different kind of spiced nuts!)

Yes, in fact my McCormick's bottle has Cayenne in parentheses next to the name!

[brendat4]

I may have gotten this from CL last year but I made some for gifts this year already and they are SOOOO easy! And so yummy--I had to hide them from myself so I wouldn't eat them all before I gave them away. BTW, I did use the Amaretto and they were great--my friend cursed me for giving them to her last year b/c she said she finished them off in an afternoon.

Gourmet Pecans
- from Stop and Smell the Rosemary

1 large egg white
3 Tbs. Kahlua, Grand Mariner, or other strongly flavored liqueur [I used Kahlua, I also think that Amaretto would be really good]
1 cup sugar
1/2 tsp salt
4 cups pecan halves

Preheat oven to 325 degrees.

Prepare a large jelly roll pan by lining it with tin foil.

Combine the sugar and salt in a bowl, set aside. Combine the egg white and the liqueur in a large bowl, stir well with a whisk. Add the pecans, and stir well. Add sugar to bowl, and stir well to coat.
Spread onto prepared jelly roll pan in a single layer.

Bake for 20-25 minutes or until pecans are lightly toasted and browned, stirring every 10 minutes. It will look like the coating is coming off (it's not). Stir from the outside in to keep pecans on the edges from burning, and watch closely since sugar burns easily.

Remove from oven, transfer IMMEDIATELY to wax paper to cool. Pecans keep for two weeks in an airtight container.

Makes 4 cups.

[swquilts]

Originally Posted by BucknellAlum

This is a great recipe! I think I cut it out of Good Housekeeping a couple of years ago, but I am not sure.

Sweet and Spicy Nuts
1 C sugar
2 tsp salt
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp coarsely ground black pepper
1/2 tsp ground red pepper
1 large egg white
6 cups unsalted nuts (walnuts, pecans, natural almonds, cashews)

Preheat oven to 325. Grease 2 jelly roll pans. In small bowl, stir first 6 ingredients together.

In large bowl, whisk egg white until foamy. Stir nuts into egg white. Add sugar mixture and toss until thoroughly coated.

Divide mix between the 2 pans. Bake nuts 25-27 min until golden brown and dry. Transfer to wax paper to cool. Store tightly covered.

This looks similar to one that Peggy C posted a few years back which is great! I have another one I make too, I'll have to post it this weekend.

[Natasha]

Yay! So glad this thread is getting responses and I love the sound of the recipes posted so far. Thanks everyone!

About the packaging question, each of the past few years, I packaged the nuts in festive tins, lined with foil or parchment paper. However, this year I'm looking for something different. Maybe pretty jars of some type, with ribbon.

Cumin cashews... Pammela, those sound particularly awesome, as do TKay's mom's famous nuts.

Natasha

[Kathy B]

Tkay, your recipe calls for 3 cups of pecans, but it says it makes 5 cups. I am sure one of those numbers is probably not correct, but not sure which one. Will the coating cover 5 cups of nuts?

It looks great, BTW!

[Gecko]

As mentioned on the thread by memartha I am posting some of the seasoned nut recipes posted by Beth back in 2002 here as well 'cause they are too good to be missed

Sweet and Spicy Pecans
2 cups pecan halves
2 tablespoons butter -- melted
1 tablespoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon dried crushed red pepper
1/8 teaspoon salt

Toss pecans in butter. Combine sugar and remaining ingredients; sprinkle over pecans, tossing to coat. Spread on a baking sheet; bake at 325 degrees F for 15 minutes, stirring occasionally. Cool.
Yield: 2 cups.

Tamari Pecans
1 tablespoon tamari soy sauce
2 teaspoons molasses
salt
ground cayenne pepper
1 1/4 cups shelled pecan halves

Mix tamari and molasses in bowl. Add salt and cayenne to taste. Add pecans and toss completely until coated. Spread pecans on a paper towel. Drain one minute. Place pecans on a parchment lined cookie sheet and roast in a preheated 350 degree oven until dry and toasted, about 8 minutes. Cool.

Description: "For snacking or try with a salad of field green, sliced pears and
blue cheese."
Yield:2 3/4 cups"

Sugared Bourbon Pecans
1 cup white sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup bourbon
1/3 cup water
2 cups pecan halves

Cook first six ingredients together until the mixture reaches soft ball stage. Stir in two cups pecan halves and spread out on wax paper to cool.


Sugar Glazed Pecans
4 egg whites
1/2 cup sherry or champagne
2 cups sugar
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
8 cups pecan halves

Preheat oven to 250 degrees F. Spray two (15x10x1-inch) baking pans with nonstick coating spray. In a large bowl, whisk egg whites until beaten. Add champagne, sugar and salt. Whisk until blended. Add spices and nuts,stirring until coated. Spread on baking pans. Bake at 250 degrees for 1 to 1 1/2 hours until coating is absorbed and pecans appear dry, stirring occasionally to prevent sticking. Remove from pans at once and cool on wax-paper-lined racks separating pecans into a single layer with two forks. Store at room temperature in airtight container.
Yield: "8 cups"

Spiced Pecans With Berries
2 cups pecan halves
1 cup dried tart cranberries -- or cherries
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper -- or to taste
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt -- or to taste
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1 tablespoon vegetable oil -- (1 to 2)


In a medium bowl, combine pecans and cherries. In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat.

Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring constantly, 4 to 5 minutes. Do not allow mixture to burn. Remove from heat. Spread pecans on waxed paper to cool. Store in a tightly covered container. Makes about 3 cups.

Spiced Pecans I
4 cups pecan halves
3 T butter -- melted
1/2 teaspoon tabasco sauce
1 teaspoon worcestershire sauce
1 tablespoon garlic salt


Preheat oven to 325:F. Mix all ingredients and spread on cookie sheet. Bake 20 - 30 minutes, stirring once or twice. Drain on brown paper bag.


Spiced Pecans II
2 tablespoons butter -- melted
1 1/4 cups pecan halves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed thyme
1/2 teaspoon dried rosemary
1/2 teaspoon cayenne
1/2 teaspoon cumin

In large heavy skillet, melt butter. Add pecan halves to hot skillet with salt, pepper, crushed thyme and rosemary, cayenne and cumin. Stir constantly until pecans are roasted dark brown. Remove from heat.


Spiced Pecans III
2/3 cup sugar
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 1/2 cups pecan halves
Vegetable oil (for deep-frying)

Combine 2 cups water, sugar, allspice, cayenne and paprika in heavy small saucepan. Bring to boil; boil until mixture registers 220°F on candy thermometer, about 3 minutes. Add pecans and cook until syrup clings to pecans, about 5 minutes. Drain pecans well.

Pour enough oil into heavy large saucepan to reach depth of 1 inch. Heat oil to 350°F. Add pecans and fry until brown and crisp, about 2 minutes. Working quickly so that pecans don't burn, use slotted spoon to transfer pecans to paper towels. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)
Makes about 1 cup.

Spiced Pecans IV
2/3 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 egg white
1 pound pecan halves

Combine sugar, cinnamon and salt in a small bowl; set aside. In a large mixing bowl, lightly beat egg white. Add pecans and stir until coated. Sprinkle sugar mixture over pecans; mix well.

Spread in a single layer on a baking sheet. Bake at 300 degrees for 20 minutes. Remove nuts from baking sheet while warm to cool on waxed paper. Yield: "6 cups"

Orange Flavored Pecans
1 cup sugar
1/3 cup orange juice
2 tablespoons grated orange peel
1 3/4 cups pecan halves

Cook sugar, orange juice and orange peel in large saucepan, stirring constantly, to 230 degrees on candy thermometer (or until mixture forms a 2-inch soft thread when spoon is lifted above pan). Add pecan halves. Stir until mixture turns to white crystals and nuts cling together. Spread and separate nuts on waxed paper-covered cookie sheet. Cool.

Curried Pecans
3 T melted butter
1 teaspoon curry powder
1 teaspoon salt
4 cups pecan halves


Combine melted butter, curry powder and salt. Add nuts and toss well. Spread on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes, stirring occasionally and watching carefully so that they don't burn. Serve hot from the oven, cold, or reheated.
Yield: 4 cups


Notes from Beth:
Okay, that might actually be all of them -- at least from that cookbook.

I have made the curry and orange flavored ones, and I think it was the sweet and spicy ones, but I remember playing with the spices a little -- I think I used some adobo or ground chipotle. They were all good. The curry ones were great crumbled on top of pumpkin soup, and the orange ones were just plain addictive. Good luck deciding on one!

[SusanMac]

I made the Sweet & Spicy ones yesterday & they turned out great.

Think I want to try the ones w/liquor next.

Don't think I"m leaning toward the ones w/butter or Worcestershire, but that's just me. I'm not a fan of the famous Chex mix stuff either (which sounds similar)

[Linda in MO]

I'm surprised no one has mentioned this recipe yet. beth23 posted them on this thread...
http://community.cookinglight.com/sh...hipotle+pecans
It's originally from recipezaar. They are really good. I set them out at Thanksgiving and my brother called me yesterday because his girlfriend wanted the recipe.

Honey-Chipotle Pecans

2 tablespoons honey
1 1/2 teaspoons dried chipotle powder (see note)
3/4 teaspoon ground cinnamon
2 cups pecan halves
2 tablespoons sugar
3/4 teaspoon salt

Preheat oven to 350 degrees. In a small skillet or small saucepan, heat honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly. Line a baking sheet with parchment paper, then spread nuts evenly in a single layer on the sheet. Bake in preheated oven until nuts are fragrant (about 10 minutes or so, no more than 15). Allow to cool slightly for about 60 seconds. In a large bowl, combine sugar and salt. Add the warm pecans, and toss to coat. Spread out on waxed paper and let dry completely. Can be stored in an airtight container.

NOTES: I used 3/4 tsp chipotle (since it's so hot), 3/4 tsp chili powder, and 3/4 tsp cinnamon. Next time I might try it w/o the chili powder and use 1 tsp chipotle and 1 tsp cinnamon (like beth23 did) to see how they compare. With only 3/4 tsp cinnamon I couldn't really taste it.

[helene]

I will try the following:

Spiced Cocktail Nuts Recipe courtesy Dan Smith and Steve McDonagh

3 cups mixed nuts (pecans, walnuts and almonds)
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon ground mustard
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/2 teaspoon white pepper
1 teaspoon kosher salt

Preheat the oven to 350 degrees F.
Put the nuts in a mixing bowl and set aside. Put the butter into a small saucepan and place over medium heat. As the butter melts, add the thyme leaves, cumin, mustard, cayenne, allspice, and pepper. Allow to simmer for 1 minute. Pour the butter mixture over the nuts, add the salt and toss well to coat. Put the nuts onto a baking sheet in 1 layer. Put the pan into the preheated oven until the nuts are a golden brown, about 20 minutes. Remove and let cool. Serve immediately or keep in a sealed container for 1 week.


Emeril's Spiced Nuts

2 tablespoons butter
1/4 cup light brown sugar
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds

Mix spices and reserve.
Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.

Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

[sadie]

Originally Posted by SusanMac

Here's the BA one I promised. Will have to post later on how they turn out. The ones above w/OJ sound yummy.

Candied Espresso Walnuts
BA 12/07
Makes 4 cups

Didn't see a review (or maybe I skimmed by it), and am curious how these turned out. Thanks.

[MaryH]

Originally Posted by brendat4

I may have gotten this from CL last year but I made some for gifts this year already and they are SOOOO easy! And so yummy--I had to hide them from myself so I wouldn't eat them all before I gave them away. BTW, I did use the Amaretto and they were great--my friend cursed me for giving them to her last year b/c she said she finished them off in an afternoon.

Gourmet Pecans
- from Stop and Smell the Rosemary

1 large egg white
3 Tbs. Kahlua, Grand Mariner, or other strongly flavored liqueur [I used Kahlua, I also think that Amaretto would be really good]
1 cup sugar
1/2 tsp salt
4 cups pecan halves

Preheat oven to 325 degrees.

Prepare a large jelly roll pan by lining it with tin foil.

Combine the sugar and salt in a bowl, set aside. Combine the egg white and the liqueur in a large bowl, stir well with a whisk. Add the pecans, and stir well. Add sugar to bowl, and stir well to coat.
Spread onto prepared jelly roll pan in a single layer.

Bake for 20-25 minutes or until pecans are lightly toasted and browned, stirring every 10 minutes. It will look like the coating is coming off (it's not). Stir from the outside in to keep pecans on the edges from burning, and watch closely since sugar burns easily.

Remove from oven, transfer IMMEDIATELY to wax paper to cool. Pecans keep for two weeks in an airtight container.

Makes 4 cups.

I have these made and man they will need to GO, or else I swear I will munch on all of them and there will be none left.

[Alleycat]

Oh, my gosh. This is an evil, evil thread! What wonderful recipes. My hips don't thank you, but I do I have one too. I usually make the Union Square Bar almonds, but I'm sure you all have that one (the rosemary, brown sugar, cayenne recipe) already.

I've made these a few times, and I've stored them for more than 2 days (with a great deal of restraint!).


Ginger-glazed Almonds
Gourmet | December 2002

Active time: 10 min Start to finish: 40 min

Makes 2 cups.

2 tablespoons unsalted butter
3 tablespoons packed brown sugar
2 tablespoons water
1 tablespoon finely grated peeled fresh ginger
1 1/4 teaspoons kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon cayenne
2 cups whole almonds with skins (9 oz)

Preheat oven to 300°F.
Melt butter in a 12-inch nonstick skillet over moderate heat. Add remaining ingredients except almonds and cook, stirring, until sugar is dissolved. Remove from heat, then add almonds and stir until coated.

Spread almonds in a lightly oiled shallow baking pan (1 inch deep)and bake, stirring occasionally, until insides of nuts are golden (cut 1 open to test), about 25 minutes. Cool completely.

Cooks' note:
• Glazed almonds can be made 2 days ahead and kept in an airtight container at room temperature.

[Kathy B]

I made the Diann's Sugar and Spice Pecans this evening, and they went together very quickly. The sugar/spice mix easily covered 5 cups of pecans. I really like the subtle orange flavor (I used both OJ and peel), and I could definitely see tossing some into a salad.

I want to try a spicy recipe, too, so I'll have to browse some more....

[sarah2397]

Last year I tried a couple of recipes and my absolute favorite was the Gourmet Pecans from Stop and Smell the Rosemary that brendat4 posted above. I used Kahlua, they were very easy.

A couple weeks ago I tried the Honey-Chipotle Pecans that Linda in MO posted above and those were yummy and easy too! (But my baking time was more like 8 minutes -- watch carefully.)

Love these nut threads!

[Canice]

Originally Posted by swquilts

This looks similar to one that Peggy C posted a few years back which is great! I have another one I make too, I'll have to post it this weekend.

I didn't see that one, but years ago she posted one (or is it the same?) from The New Basics that I make every year. But looking at this thread, it's time to branch out. TJs, here I come!


Spiced Party Nuts
from The New Basics Cookbook by Julee Rosso and Sheila Lukins

1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp curry powder
1/2 tsp garlic salt
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 Tbsp. olive oil
2 cups shelled whole almonds or pecan halves
1 Tbsp. Kosher salt (optional)
additional garlic salt (optional)

1. Preheat oven to 325 degrees F.

2. Mix cumin through cinnamon in a bowl and set aside.

3. Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Simmer to mellow the flavors 3-4 minutes.

4. Place the nuts in a mixing bowl, add the spice mixture and toss well. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice.

5. Remove the baking sheet from the oven, and using a rubber spatula, toss the nuts with any spices and oil that have accumulated on the bottom of the pan. Sprinkle with kosher salt and a bit more of the garlic salt if desired. Let rest for 2 hours in a cool place. Store in airtight jars.

[TKay]

Originally Posted by Kathy B

Tkay, your recipe calls for 3 cups of pecans, but it says it makes 5 cups. I am sure one of those numbers is probably not correct, but not sure which one. Will the coating cover 5 cups of nuts?

It looks great, BTW!

I wondered about that too. I think you could use 5 cups of pecans and would get plenty of spice coverage. I used three cups as was written in the original recipe, but could easily have used more.

[swquilts]

Canice, you're right, I checked today. Here is one I made today. I got it when I went to a holiday cooking class at a central coast winery.

Spiced Pecans

2 cups pecan halves
2 1/2 TB vegetable oil
1/4 cup sugar
1 tsp salt
1 tsp cinnamon
1/4 tsp grated nutmeg (I cheat and use ground)
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground mustard

Place nuts in a bowl and cover with boiling water. (I admit to skipping this step) Let soak for 15 min, drain well and dry on paper towels. Preheat oven to 350. Mix spices and oil together using a whisk. Toss in the nuts and mix to coat evenly. Spread nuts on a ungreased baking sheet and toast, stirring occasionally for 20 minutes. Remove nuts from sheet and cool completely.

I also double this recipe with no problems.

Next are the Gourmet Pecans with either Kahlua or Amaretto, decisions....decisions.