In large skillet, melt butter and stir in golden onion recipe soup mix thoroughly blended with sugar and cumin.
Add nuts and cook over medium heat, stirring constantly, 5 minutes or until nuts are thoroughly coated with soup mixture and golden brown. Serve warm or spread nuts on baking sheet to cool.
Store in airtight container up to 2 weeks.
Makes 2 1/2 cups.
irst six cups and the nuts, if using, into a mixing
nd break up.
Add mixed nuts and package in air-tight
nd salt.
Add salted mixed nuts, 1-1/2 cups halved
Preheat the oven to 200\u00b0C/fan180\u00b0C/gas 6. In a small bowl, mix the nuts with the egg white.
Mix together the sugar and spices, and then scatter over the nuts. Mix together well and spread out on a baking sheet. Bake for 10 minutes.
Set aside to cool completely, then serve in bowls.
Preheat oven to 300\u00b0F and prepare baking sheet. I like to line a jelly roll pan with parchment paper, but you can grease your pan if you like.
Combine brown sugar, cinnamon and cayenne, set aside.
In a bowl large enough to accommodate nuts, whisk the egg white; add nuts, cranberries, sprinkle with sugar mixture and toss to coat. Spread onto prepared baking sheet.
Bake for 18-20 minutes or until golden brown, stirring once. Cool completely.
Store in an airtight container up to a week.
rom heat and immediately add mixed nuts and baking soda.
Pour
Mix the first 3 ingredients like pie crust and pat in a 9 x 13-inch pan. Bake at 350\u00b0 for 10 minutes.
Cover with the mixed nuts.
Melt the remaining ingredients.
Pour melted mixture over nuts and bake at 350\u00b0 for 10 minutes.
Mix first four ingredients like pie crust.
Press into bottom of 9x13 inch pan.
Bake at 350 degrees for 10 minutes.
Evenly spread mixed nuts over baked crust.
Mix together last four ingredients in a saucepan.
Heat until mixture melts, stirring constantly.
Pour cooked syrup over nuts.
Bake 10 more minutes at 350 degrees.
Preheat the oven to 350\u00b0.
Spread out the nuts on a baking sheet and toast until golden brown, about 10 minutes.
In a large bowl, combine the remaining ingredients.
With a big wooden spoon, stir the nuts in the herb mixture, making sure the butter melts and moving the nuts around so they are evenly coated.
Transfer to a pretty bowl and let sit for 5 minutes to crisp the nuts before serving.
Cook sugar and butter to 300\u00b0 or until the mixture turns brown. Spread mixed nuts in jelly roll pan.
Pour cooked mixture over nuts.
Top with chocolate chips.
Spread with wooden spoon.
Cool and break into pieces.
Combine flour, salt and brown sugar; cut in butter and press into a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool.
Melt the chips, butter and corn syrup over low heat.
Spread mixed nuts over baked crust.
Pour melted topping over nuts.
Bake for 10 minutes at 350\u00b0.
Preheat oven to 325 degrees.
Mix honey, butter, and half of cinnamon in saucepan and heat to boiling. Cook for 2 minutes, stirring constantly.
In medium mixing bowl, pour honey mixture over nuts, stir well.
Pour mixture onto non-stick cookie sheet and spread evenly.
Bake for 10-15 minutes until nuts are lightly browned. Allow to cool.
Mix sugar and remaining cinnamon, and toss with nuts.
In a bowl, mix butter, chili seasoning, lime juice, garlic salt. Add nuts and mix to coat well.
Spread nuts on a baking sheet with parchment paper.
Bake in a preheated oven of 325 F for 15 minutes (shake 2 times). Spread nuts on foil sheet and let cool.
Preheat oven to 300\u00b0. In large bowl, combine mixed nuts and butter; set aside. In small bowl, blend remaining ingredients; stir into nut mixture. On ungreased baking sheet, evenly spread nut mixture. Bake, stirring occasionally, 40 minutes or until nuts are golden. Great for holiday appetizers and homemade snack gifts!
Preheat oven to 250\u00b0.
Butter a 15 x 10 x 1-inch jelly roll pan; set aside.
In a medium bowl, lightly beat egg white with water.
Add nuts; stir until coated.
In another bowl, combine sugar, chili powder and red pepper; mix well.
Add nuts to sugar and spice mix.
Stir with a slotted spoon until well coated. Place in a single layer in prepared pan.
Bake until dry, 25 to 30 minutes, stirring occasionally.
Cool in pan.
Store in a tightly covered container.
Yield: 4 cups.
Mix flour, salt, brown sugar and 1/2 cup butter.
Put in a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Let cool.
Spread 2 cups mixed nuts over crust.
Melt over low heat, 1 cup butterscotch chips, 1/2 cup syrup and 2 tablespoons butter.
Pour over nuts and bake at 350\u00b0 for 10 minutes.
Beat egg whites until foamy.
Add the mixed nuts.
Remove nuts from egg whites.
Put sugar in plastic bag.
Put nuts in bag of sugar and shake until all coated.
Put in large ungreased cookie sheet in 1 even layer.
Bake in 400\u00b0 oven for 45 minutes to 1 hour or until crispy, stirring every 10 to 15 minutes.
Cover crust with layer of mixed nuts. Pour the melted chips, butter and syrup over the nuts. Bake at 350\u00b0 for an additional 10 minutes. Cool and cut into bars. Do not refrigerate before cutting.
In large skillet, melt butter; add nuts and Worcestershire sauce; cook and stir over low heat for 5 to 7 minutes.
Drain on paper towels.
Place nuts in large bowl.
Combine seasonings; sprinkle over nuts and toss to coat.
Cool; store in airtight container at room temperature.
Yields 3 cups.