Courier Cookbook Spiced and Candied Nuts

Spicy or candied nuts are a snack upgrade not just for Christmastime. Although they certainly make great gifts in a cute jar or bowl, keep them around for easy snacking. Of course, you can buy these at the grocery store but they are so simple to make and at home where you can control the ingredients. Getting the spices to stick to the nuts is the trick and is usually done with beaten egg whites, coconut oil, olive oil, or maple syrup. But basically, you coat the nuts and bake.

Try these recipes with whatever nuts, spices or flavors you enjoy.

SWEET AND SPICY PARTY NUTS

Adapted from cookieandkate.com

Ingredients:

2 cups whole almonds

2 cups pecan or walnut halves

1 ½ cup pepitas (green pumpkin seeds)

2 Tbsp. finely chopped fresh rosemary

2 Tbsp. unsalted butter, melted

1 ½ tsp. kosher salt

1 tsp. vanilla extract

¼ tsp. cayenne pepper

Directions:

Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Pour the almonds, pecans and pepitas onto the pan and set it aside.

In a small bowl, combine the rosemary, maple syrup, melted butter, salt, vanilla, and cayenne. Gently whisk until blended.

Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan.

Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes.

Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps.

Let the nut mixture cool completely on the pan. They will harden and become less sticky.

They keep for up to 2 months in a sealed container at room temperature.

SUGAR AND SPICE NUTS

www.foodandwine.com

Ingredients:

3/4 cup sugar

1 Tbsp. kosher salt

1 Tbsp. chili powder

2 tsp. cinnamon

1 1/2 tsp. cayenne pepper

1 large egg white

2 cups raw cashews

2 cups raw almonds

Directions:

Preheat the oven to 300°F. Coat a rimmed baking sheet with nonstick cooking spray or line with parchment paper and then spray. In a small bowl, whisk the sugar with the salt, chili powder, cinnamon, and cayenne pepper.

In a large bowl, beat the egg white until frothy. Add the cashews, almonds, and spiced sugar and toss. Spread out the nuts on the prepared baking sheet and bake for about 45 minutes, stirring once, until browned. Let the nuts cool on the baking sheet, stirring occasionally.

HEALTHY SUGAR-FREE SPICED NUTS

No sugar added! And all healthy spices.

Adapted from anoregoncottage.com/.

Ingredients:

1/2 tsp. ground cumin

1/2 tsp. paprika

1/2 tsp. curry powder or garam masala

1/2 tsp. sea salt

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper or to taste

1/4 tsp. turmeric

1/4 tsp. ground ginger

1/4 tsp. ground cinnamon

2 Tbsp. olive oil or avocado oil

2 cups raw nuts - pecans walnuts, almonds, cashews, and/or hazelnuts

Directions:

Heat oven to 325 degrees and line a small cookie sheet with parchment or silicone.

Combine all the spices in a medium bowl that will hold the nuts, too. Add oil and mix until smooth.

Add the nuts to the bowl and stir until well they are thoroughly coated and then spread evenly on the prepared pan in a single layer.

Bake nuts for 12-15 minutes, stirring at the halfway point.

Cool for an hour.

GINGER ALMONDS

Adapted from Alton Brown's recipe. Substitute whatever nuts suits the occasion.

Ingredients:

1 Tbsp. ground ginger

1 tsp. kosher salt

2 tsp. Olive oil or almond oil or coconut oil

1 tsp. dark sesame oil

1 dried arbol chile, stemmed and in small pieces

1 lb. whole raw almonds

1 Tbsp. low sodium soy sauce

1 Tbsp. Worcestershire sauce

Directions:

Heat oven to 250 degrees.

Combine ginger and salt and set aside.

Heat the olive oil (or substitute) and sesame oil in a saute pan. Add arbol chile and cook stirring frequently until chile gives off an aroma. Approximately 30 to 45 seconds.

Add the almonds until lightly toasted, approximately 5 minutes, stirring frequently.

Add the soy sauce and Worcestershire sauce for about 1 minute. The pan should look dry.

Add nuts to the ginger/salt mixture. Coat well.

Spread nuts on parchment paper covered baking sheet and bake for 20 minutes.

Cool for 30 minutes. Store in an airtight container for up to one week.

Next week, we will continue snacking. Send your recipes for homemade healthy snacks to [email protected].