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.
Heat slow cooker on high for 15 minutes; add nuts.
Drizzle butter over nuts and toss. Sprinkle with remaining ingredients and toss to coat.
Cover and cook on low for 2 hours, stirring every 20 minutes.
Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes.
eparate into thighs and drumsticks (for a total of 6 serving
In large bowl, combine egg white and water.
Add nuts; toss to coat.
Combine sugar and spice; sprinkle over the nuts and toss until well coated.
Place nuts in single layer on lightly greased baking sheet.
Bake at 300\u00b0 for 20 to 25 minutes.
Immediately transfer the nuts to wax paper; cool.
Break up large clusters. Store in covered container.
Yield:
6 cups.
Crush the cumin, coriander seeds and chilies using a pestle and mortar. Stir in the celery salt, pepper and sugar.
Heat the oil in a small frying pan, add the seed mix and heat for 1 minute. Add the nuts and stir over a gentle heat for a couple of minutes until they are coated in the spices and are starting to turn golden.
Sprinkle with sea salt and leave to cool.
Pack into cellophane bags or small jars.
Preheat oven to 250\u00b0.
Set rack in center of oven.
Line cookie sheets with foil.
Cook all ingredients (except nuts) over low heat until sugar dissolves and butter melts.
Increase to medium heat; add nuts and toss until coated.
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.
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.
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.
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.
rom heat and immediately add mixed nuts and baking soda.
Pour
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.
Mix first 3 ingredients like a pie crust and press into a 9 x 13-inch pan. Bake at 350\u00b0 for 10 minutes. Remove from the oven and pour a bag or can of mixed nuts over the crust.
While the crust is cooking, heat the last 3 ingredients slowly until blended.
(Do not boil.)
Drizzle over the crust and nuts and bake at 350\u00b0 for 10 more minutes.
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.
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.
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 350 degrees.
Melt butter with rosemary, salt and cayenne.
Spread nuts on cookie sheet and pour butter mixture over them, tossing to coat.
Bake for 10 minutes, stirring occasionally.
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.
In medium mixing bowl, beat egg white with the cold water until frothy.
Add mixed nuts and stir until well combined.
In a small mixing bowl, stir together the sugar, lemon peel and ginger root.
Pour the sugar mixture over nut mixture.
Toss until evenly coated.
Spread nuts in single layer in a greased 15 x 10 x 1-inch baking pan.
Bake at 300\u00b0 for 20 minutes.
Cool nuts in pan, stirring once.