You've Never Seen Candied Nuts Made Like This
These Candied nuts will not last very long at all.... make sure to hide some for later in the evening when the rest of the family is sleeping......
Poaching liquid
1 1/4 cup white sugar
2 1/2 cups of water
10 oz pecan nuts
4 cups neutral frying oil (I used avocado but you can use any frying oil)
flakey salt to finish
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Orange Spiced Nuts | Christmas Snack!
Today I am making orange spiced nuts. These nuts are so easy to make, are super delicious, and make the perfect appetizer or after dinner Christmas snack. Sweet, spiced, festive and fun!
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Recipe:
Pre cook your nuts for about 7 minutes at 325.
1 tsp cinnamon
1/2 tsp salt
1/2 tsp coriander
1/2 tsp ginger
1/4 tsp pepper
1/8 tsp allspice
1/8 tsp turmeric
2 tbsp sugar
2 tbsp vegetable oil
2 tbsp maple syrup
2 1/4 cups mixed nuts
1 orange
Betty's Sriracha Spiced Nuts
Betty demonstrates how to make Sriracha Spiced Nuts. This is a blend of nuts, coated with a sweet and peppery sauce and toasted in the oven.
Sriracha Spiced Nuts
2 tablespoons honey
1 tablespoon coconut oil
1 tablespoon sriracha sauce
½ to 1 teaspoon salt, as desired
3 cups raw nuts (Use a single type of nut or a blend of mixed nuts.)
In a medium-sized saucepan, melt honey and coconut oil over low to medium heat. Remove from heat and stir in sriracha sauce and salt. Add nuts, and stir to coat. Place in a single layer in a shallow baking dish or pan that has been lined with parchment paper. Bake at 325 degrees (F) for about 10 minutes or more, stirring after 5 minutes. Remove from oven when nuts are heated through. Let cool. Break nut clumps into serving-sized pieces and store in a covered container at room temperature.
Enjoy! --Betty :)
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Feisty Chef's Spiced Nuts
Spicy, sweet and salty? Yes please. This Feisty Chef Spiced Nuts recipe makes a super simple and addictively delicious snack.
Check out feistychef.ca for more awesome recipes.
Spiced Nuts
These nuts are the best you have ever had. You will want to have them at every party or just to munch on but make no mistake, you will want them!
12 Oz Walnuts
12 Oz Pecans
12 Oz Almonds
2 Lbs of Nut Mix (Cashews, Peanuts, Hazel nuts)
1 3/4 Cup Brown Sugar
5 Tbls Rosemary
2 Oranges (Zest and Juice)
1/2 Cup Maple Syrup
5 tsp Salt
3 Tbls Chipotle Chili Powder
Spicy Citrus Candied Pecans Recipe - Candied Nuts
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I adapted another recipe for candied pecans which called for orange zest and juice. I don’t typically have oranges around, but I do grow calamondins because the tree is such a trooper. I’ve had a calamondin tree growing in a very large pot for years now. Here in Canada, it comes inside in the winter and becomes a bit sad. But it bears fruit a few times a year. Its fruit is delicious, smells quite reminiscent of orange, and the juice is sour to bland, with a little sweetness but not as much as an orange. The skin is very thin and may be used directly (minced) wherever zest is called for. Overall, a very useful tree to have around, and I find myself using calamondins and their juice in place of lemon or orange zest all the time. It definitely imparts its own flavor, but that’s not a bad thing, as anyone who’s enjoyed calamondins before will know.
Of course, if you don’t have or can’t get calamondins, then use orange zest for this recipe. It will also be delicious.
Be sure to let the pecans toast for long enough in the hot sugar. In the video I undercooked mine slightly, so they are not especially toasty but they still taste good. Cooking them for longer would have ensured a hard, crackly sugar coating as well as toastier pecans.
Makes about 2 cups of candied pecans.
Equipment:
• nonstick skillet
• lined sheetpan for cooling candied pecans
• spice grinder if using whole spices
Ingredients:
2 cup pecan halves About 6oz
1/2 cup brown sugar
1/2 tsp black peppercorns
1/4 tsp cayenne or one whole dried bird’s eye or arbol chile
1/2 tsp cinnamon ground
1/4 tsp salt
1-2 Tbsp liquid water and/or juice (orange or calamansi)
1/2 tsp zest really ‘to taste’; use as much of one orange’s zest as you like
Procedure:
1. Assemble and grind all the whole spices.
2. Combine ground spices, salt, sugar, liquid and zest in the skillet over medium heat, to melt the sugar and caramelize it.
3. Once all the water has been driven out and the sugar has caramelized, add the pecan halves and cook carefully to allow the nuts to toast. Use of an instant-read IR thermometer might be helpful to note when the sugar gets to the “hard crack” stage, which guarantees the shiny, crackliness of the finished product.
4. Toast the nuts to your satisfaction in the hot sugar, then pour them out onto a lined sheetpan to cool completely. It’s also best to separate all the nut pieces from each other so that they do not stick together in one lump.
5. Once the nuts are completely cool, place them in an airtight container in a cool (not refrigerated) dry place and use them within 3 months or so. Under muggy conditions the sugar may start to get tacky, etc, so use them up.
Music: