
SPICED NUTS
2 tbsp. butter, melted 30 mL
1/4 c. liquid honey 60 mL
1 tsp. ground cinnamon 5 mL
1/2 tsp. ground nutmeg 2 mL
pinch of ground allspice
pinch of ground cloves
3/4lb. assorted unsalted nuts (almonds,
Brazil nuts, cashews, hazelnuts, pecan halves, peanuts.)
Melt butter and honey, then add spices and mix. Add nuts, stir to coat and spread onto greased cookie sheet.
Stirring every five minutes, roast coated nuts in 325 F (160 C) oven until evenly coated, about 15 minutes. Remove, cool completely.
Ingredients
- 2 Tablespoons honey
- 2 Tablespoons oil
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 2 cups whole almonds
Over very low heat, heat oil in a frying pan and add honey, stir until well mixed. Add spices and heat for 5 minutes, allowing the spices to scent the honey. Spread on a baking sheet and bake at 325F for 25 minutes, stirring occasionally. Allow to cool completely and break into pieces.
Spiced Pecans
- 1 teaspoon chili
- 1 teaspoon garlic
- 1 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 3 Tablespoons olive oil
- 1 t Worcestershire sauce
- 1/4 to 1/2 t hot sauce
- 3 cups pecan halves
Mix spices in skillet. Stir in oil and sauces. Cook over very low heat for 5 minutes. Mix pecans and spice mixture together in a bowl. Toss to coat. Sprinkle onto a baking pan and bake at 325F for 15 minutes, stirring occasionally. Cool completely.