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  #1  
Old 10-15-2008, 05:17 AM
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Default Aww, Nuts!

Rosemary-Roasted Nuts


Ingredients:

2 Tbsp butter, melted
3 Tbsp to 1/4 cup coarsely chopped fresh rosemary leaves
1 pound walnut halves, whole pecans or almonds
2 Tbsp extra virgin olive oil (organic would be nice!)
Kosher salt for sprinkling

Directions:

Preheat your oven to 300 degrees.

Melt the butter.

Remove the rosemary leaves from the stems (just pinch the tip and run your hand up to the other end of the stem) and coarsely chop in order to release the natural oils. Place the leaves in the warm melted butter.

Place the nuts in a large plastic bag for coating.

Add olive oil to the butter and rosemary and mix well, then pour the liquid over the nuts. (These will keep for several hours or overnight before roasting.)

Spread the nuts on a large baking sheet; sprinkle them with salt and put them on the the middle shelf of your preheated oven for 15 to 20 minutes. Stir the nuts halfway through the baking.

Let the nuts cool slightly before you serve them (no burned mouths!). You can store them in a sealed tin or plastic bag for up to 2 weeks. If you store them, you might want to warm them slightly before serving them later. These make a nice hostess gift.
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  #2  
Old 10-17-2008, 08:44 AM
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SPICED NUTS


Ingredients:

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

Directions

Line a baking sheet with aluminum foil or parchment paper and set aside.

In a small bowl, mix the spices and set aside.

In a large dry skillet, place the nuts and cook over medium-high heat, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

Transfer the nuts to the prepared baking sheet, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes.


Serve warm or at room temperature.
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  #3  
Old 10-17-2008, 08:45 AM
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SWEET & SPICY NUTS

Ingredients

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

Directions

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.
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Last edited by MagiePerdu : 10-17-2008 at 08:55 AM.
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  #4  
Old 10-17-2008, 08:47 AM
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MIXED SPICED NUTS


Ingredients

1/2 cup pecans*
1/2 cup almonds*
1/3 cup pistachios*
1/3 cup cashews*
1/3 cup pumpkin seeds*
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/8 teaspoon cayenne (or more to taste)
1/2 teaspoon dried rosemary
1/4 teaspoon salt
Cooking spray
*all nuts are shelled, unsalted and unroasted (raw)

Directions

Preheat oven to 325 degrees F.

Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to combine. Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer.

Bake 15 to 20 minutes, stirring once, until nuts are fragrant and lightly toasted.
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Old 10-17-2008, 08:48 AM
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SPICED COCKTAIL NUTS


Ingredients
3 cups mixed nuts (pecans, walnuts and almonds)
2 tablespoons butter
1 teaspoon fresh thyme leaves
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

Directions

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.
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Old 10-17-2008, 08:50 AM
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SESAME 5-SPICE ROASTED NUTS


This one is a Rachael Ray recipe

Ingredients
1 cup peeled whole almonds, available in bulk foods section of market
1 cup whole hazelnuts, available in bulk foods sections of market
2 tablespoons sesame seeds
2 tablespoons butter
2 teaspoons five- spice powder (ground star anise, Szechuan peppercorn, cinnamon, cloves, fennel seed), available on spice aisle
1 tablespoon hot sauce
1 cup smoked almonds, such as Diamond brand, available on snack aisle

Directions

Preheat oven or toaster oven to 400 degrees F. Roast peeled almonds and hazelnuts about 7 to 8 minutes; your nose will know when they're done.

Toast sesame seeds over medium heat in a small skillet 2 minutes, remove and reserve. Add butter and melt it. Add the five-spice powder, hot sauce. Add roasted nuts, smoked nuts and toss to coat in butter. Add sesame seeds and toss with nuts, transfer to a small bowl and serve warm.
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Old 10-17-2008, 08:51 AM
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SPICED HOLIDAY NUTS


Ingredients

2 cups walnut halves
1 cup peeled hazelnuts
1 cup whole unsalted cashews
1 cup whole pecan halves
3 tablespoons butter
1 teaspoon ground anise
1 teaspoon ground cinnamon
1 teaspoon coarse black pepper
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup smoked almonds (recommended: Diamond Smokehouse almonds)

Directions

Heat a large skillet and cook nuts over moderate heat 7 to 8 minutes until golden and well toasted – your nose will know when they are done.

Transfer nuts to a plate and return pan to stove top. Add butter to the pan in small pieces. Melt butter and spice it with anise, cinnamon, pepper and nutmeg. Let butter infuse a minute then pour over nuts. Turn off heat.

Add smoked nuts to the skillet and turn to combine evenly with butter.
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Old 10-17-2008, 08:53 AM
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MIXED NUT BRITTLE

Ingredients:

1 cup salted dry roasted peanuts
1 cup shelled pistachios
1 cup pecan halves
1 cup sugar
1 cup unsalted butter (2 sticks), cut into chunks
1/3 cup light corn syrup
2 teaspoons honey

Directions:

Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes.

Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.

Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares.

Once the brittle has cooled completely, snap along scored marks.
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Old 10-17-2008, 08:56 AM
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PINE NUT AND PUMPKIN SEED BRITTLE

Ingredients

3 ounces (about 1/2 cup) pine nuts
3 ounces (about 1/2 cup) hulled pumpkin seeds
2 tablespoons vegetable oil
2 1/2 cups sugar
1 cup water
6 tablespoons corn syrup
4 ounces unsalted butter
1/4 teaspoon salt
1/2 teaspoon baking soda

Directions

Preheat the oven to 375 degrees F.

Place the pine nuts and pumpkin seeds on a sheet pan and place in the oven. Roast the nuts until golden, shaking the pan periodically to ensure even browning, about 10 minutes.

Line a large sheet pan with a silpat cover, or, with aluminum foil. Smooth out any wrinkles that form on the sheet pan, grease with the vegetable oil and set aside. In a large, heavy-bottomed saucepan, combine the sugar and water and bring to a boil, without stirring. Add the corn syrup and continue to boil the sugar, brushing down the sides of the saucepan with a brush that's been dipped in water to force down into the pan any crystallized sugar that forms on the walls of the pan.

When the sugar reaches 250 degrees F, gradually add the butter, but do not stir. Continue to cook the sugar until it starts to turn a light caramel color. Remove from the heat and add the salt and baking soda, stirring to distribute. Pour the sugar over the silpat and cover evenly, making a thin sheet over the silpat.

While the sugar is still warm, sprinkle the pine nuts and pumpkin seeds over the candy. Allow to cool completely before breaking and serving.
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