SPICY MIXED NUTS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Cumin and chili powder give extra oomph to the classic homemade nut mix. It's a smart solution for holiday snacking and gift giving. —Delores Hill, Helena, Montana
Provided by Taste of Home
Categories Snacks
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 3 cups.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 225 calories, FatContent 19g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 232mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 7g protein.
SWEET & SPICY NUTS RECIPE | BBC GOOD FOOD
Roast almonds, Brazil nuts and cashews with spiced flavours then pack up into bags as a homemade gift
Provided by Good Food team
Categories Treat
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 140C/120C fan/gas 1. Mix the oil with the spices, then stir in the nuts and drizzle over half the honey. Spread over a baking sheet and cook for 10 mins.
- Remove from the oven and drizzle over the remaining honey, then return to the oven and cook for a further 10 mins. Allow to cool completely.
Nutrition Facts : Calories 449 calories, FatContent 40 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 3 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.02 milligram of sodium
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SEASONED MIXED NUTS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Snacks
Calories 349 calories per serving
- In a large heavy skillet, melt butter. Add 1/2 cup sugar; cook and stir over high heat until sugar is dissolved. Meanwhile, place cardamom and remaining sugar in a large bowl; set aside., Reduce heat to medium; add the cashews, peanuts and pecans to butter mixture. Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture; toss to coat. Spread on foil to cool.
EASY FLAPJACKS RECIPE | HOW TO MAKE ... - JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 333 calories per serving
- Preheat the oven to 150ºC/300ºF/gas 2. Grease and line a rectangular cake tin (roughly 20cm x 30cm).
- Place the butter, sugar, honey and salt in a medium pan over a low heat, then allow the butter to melt, stirring occasionally. Meanwhile, roughly chop the nuts and any larger dried fruit, then stir them into the pan along with the oats.
- Transfer the mixture to the prepared tin, smoothing it out into an even layer. Place in the hot oven for 35 to 40 minutes, or until golden around the edges. Leave to cool completely, then cut into squares and serve.
SLOW COOKER CANDIED NUTS RECIPE: HOW TO MAKE IT
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Reviews 3
Total Time 02 hours 10 minutes
Category Snacks
Calories 327 calories per serving
- In a greased 3-qt. slow cooker, mix butter, confectioners' sugar and spices. Add nuts; toss to coat. Cook, covered, on low 2-3 hours or until nuts are crisp, stirring once., Transfer nuts to waxed paper to cool completely. Store in an airtight container.
TURKEY SALAD | TURKEY RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 321 calories per serving
- Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan over a medium heat.
- Add the cashew nuts, dried cranberries and Chinese five-spice, give it all a good stir, then let it toast away while you get on with your salad, shaking the pan occasionally to stop it from catching.
- Pick the mint and most of the coriander leaves into a bowl, then add the salad leaves and toss together.
- For the dressing, peel, finely grate and add the onion to a small bowl.
- Squeeze in the clementine and lime juice, then halve the pomegranate and squeeze half through your fingers to catch any seeds. Pour in three times as much extra virgin olive oil.
- Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all the juice into the bowl, discarding the pulp.
- Give the dressing a good stir, and have a taste – if you want a little more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice.
- Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them. Deseed and finely chop the chilli.
- Drizzle the honey into the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture.
- At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients through the salad leaves and transfer to a serving platter.
- Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing.
- Hold the remaining pomegranate half over the salad and gently smack it with a wooden spoon so that the seeds tumble out over the salad.
- Garnish with a nice sprinkling of fresh red chilli, and the remaining coriander leaves and serve right away.
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