Preheat oven to 350\u00b0F. Grease a deep 8 inch round cake pan.
Beat 4 1/2 tbsp butter, vanilla extract, sugar and egg until light and fluffy. Stir in sifted flour and milk. Transfer to prepared pan and bake for 25 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the spiced nuts, arrange nuts on a baking tray. Dust with powdered sugar and spices. Roast for about 10 mins, or until dry.
Brush cooled cake with melted butter and sprinkle with spiced nuts. Serve warm.
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.
Put nuts in quart jar with screw on cap.
(You may use walnuts, pecans or dry-roasted mixed nuts or cashews.)
Add sugar and spices.
Shake well to coat nuts.
Spiced nuts are a sure-to-please gift.
Can be packed in a glass container with nuts glued on top.
s well-combined; add the nuts and stir until they are
Directions
Heat the nuts in a dry skillet and
Position rack in center of oven and preheat to 250 degrees. Spray large jellyroll pan with nonstick spray. Cook sugar, butter, orange juice, salt and spices until butter melts and sugar dissolves. Add nuts and toss until coated. Spread in single layer on pan. Bake 1 hour, stirring every 15 minutes.
Transfer nuts to large sheet of foil, lightly sprayed with nonstick spray. Separate with fork or toothpick. Cool completely. Store in airtight container for up to 5 days.
Preheat oven to 325\u00b0F.
Line a baking sheet with parchment paper.
Combine all ingredients in a medium-sized bowl, making sure the nuts are well-coated.
Spread nuts in a single layer onto baking sheet and drizzle any extra coating over the top.
Transfer to oven.
Bake for 5 minutes.
Stir every 5 minutes for a total of 20 to 25 minutes.
Remove from oven and cool completely.
Break up clumps before serving.
Can be stored in an airtight container for 2 to 3 weeks.
Beat egg white with water until mixture is frothy.
In shallow dish, stir together sugar, cornstarch and spices.
Toss nuts in egg white mixture to coat well.
Roll them in spiced sugar mixture and spread in single layer in 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Bake in preheated 250\u00b0 oven 1 1/2 hours, stirring every 15 minutes.
(May use 9 x 13-inch pan, but may need to cook approximately 15 more minutes.)
Cool, then store in an airtight container.
Place butter in a glass pie plate and microwave on High 30 seconds, or until melted.
Add nuts and stir to coat evenly. Microwave on High for 4 to 5 minutes, or until butter is absorbed and nuts are roasted, stirring midway through cooking.
Combine sugar, cinnamon, nutmeg and allspice in a bag.
Add nuts and shake to coat nuts.
Let cool on a plate.
Serve in a candy dish or bowl.
Yields 2 cups.
pices and reserve.
Heat nuts in a dry skillet and
Preheat oven to 250 degrees.
Spray a sheet pan with non-stick spray.
Beat egg white in a large bowl until very frothy. Add all nuts and toss until the egg white is evenly distributed.
In a separate bowl, mix the remaining ingredients.
Pour the spice mix onto the nut mix and toss with a large spoon until the nuts are evenly coated. Pour nuts onto the sheet pan & shake to evenly distribute.
Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Allow to cool on sheet pan & enjoy!
In a 1-quart glass dish, combine brown sugar, salt, spices and water.
Cook, uncovered, 2 minutes, stirring once.
Add 1/2 cup nuts to syrup mix.
Stir with fork until coated, then lift out nuts with fork to drain excess syrup and place in single layer in oblong glass dish.
Cook, uncovered, 4 minutes or until syrup on nuts begins to harden slightly.
Transfer nuts to waxed paper to cool until crisp.
Will keep 6 to 8 weeks.
Wonderful!
ola and salt.
Add nuts and toss to coat; drain
In large skillet over medium high heat, melt butter and add nuts.
Cook, stirring occasionally for 3-4 minutes, until nuts are fragrant and beginning to toast.
Add remaining ingredients, stirring until sugar begins to melt.
Lower heat to medium and cook for another 3-4 minutes, until nuts are nicely caramelized around the outside.
Transfer nuts to a parchment lined baking sheet to cool, stirring periodically so they don't clump.
COAT NUTS Adjust oven rack to upper-
ill.
Meanwhile, place the nuts in a large bowl and
Preheat oven to 325 degrees.
Combine vanilla extract, and egg white in a large bowl, stirring with a whisk until foamy.
Stir in nuts.
Combine sugar, and remaining ingredients in a small bowl, and sprinkle mixture over nuts, tossing to coat.
Place mixture on a baking sheet lined with parchment paper and bake at 325 degrees for 15 minutes.
Remove pan from oven, and turn off oven.
Toss nuts, and break large pieces apart.
Return to oven and leave in oven 10 minutes with oven off.
Cool to room temperature.
Heat oil and sugar free syrup in a large skillet; stir while it heats.
Add nuts; cook over low heat stirring constantly until most of the liquid is absorbed.
Mix Splenda and spices together; sprinkle over nuts stir coating evenly.
Spread mixture into a release foil lined cookie sheet pan.
Bake at 300\u00b0F oven for 25 to 40 minutes time depends on type of nuts used--just be careful not to burn them.
Cool completely before indulging; store in covered container.
br>Add 1/2 cup nuts at a time to syrup
Combine first six ingredients in saucepan and stir well. Place over medium heat, stirring constantly, until sugar dissolves.
Cook to soft ball stage.
Remove from heat and add nuts, stirring until well coated.
Spread nuts on waxed paper and separate with a fork.