inutes more.
Brown pine nuts while chicken cooks:
Heat
ith chopped Spiced Cashews and cilantro leaves.
SPICED CASHEW NUTS:
In
inutes to mellow flavors. Place nuts in a bowl.
Scrape
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.
Preheat oven to 325\u00b0.
In a bowl, mix cumin, chili powder, curry powder, garlic salt, cayenne pepper, ginger and cinnamon. Set aside.
Heat oil in a nonstick skillet over low heat.
Add spice mixture and mix well.
Simmer for 3 to 4 minutes.
Place nuts in a bowl.
Scrape spice mixture onto nuts and toss well. Spread nuts in one layer on a baking sheet.
Bake for 15 minutes. Remove from oven. If desired, sprinkle with salt.
Cool for 2 hours. Store in airtight container.
1. Spread the nuts on a baking sheet and
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.
Cream shortening and sugar together, then add flour and cream together.
Add nuts.
Roll in balls.
Bake at 350\u00b0 for 10 minutes. Sprinkle with powdered sugar.
Great at Christmastime!
Saute nuts in butter for 2 minutes.
Add soy sauce and remove from heat.
Sprinkle seasoning over nuts and let cool.
Store in airtight container (let nuts cool completely before tasting them or you will be disappointed!).
Bring water to boil in medium kettle.
Add nuts and boil 1 minute.
Drain and return to kettle.
Add sugar.
Stir until well coated.
Heat enough oil in large frying pan to cover about 1/2-inch.
When hot, add nuts and fry until all steam has stopped, stirring constantly.
Spoon nuts on absorbent paper towels or newspaper.
Sprinkle with salt.
Cool completely.
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.
Preheat the oven to 250. Line a baking sheet with parchment paper.
Place the oil and nuts in a medium size bowl and toss until well coated. Add the remaining ingredients and mix well to coat evenly.
Transfer the nuts to the prepared sheet and arrange in a single layer. Place in the oven and bake until lightly browned, stirring occasionally, 25-30 minutes.
Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.
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.
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.
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.
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
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.
east 2 hours.
Make Spiced Caramel Sauce.
Place sugar
prinkle each serving with the spiced dusting sugar ingredients mixed together
Directions
Heat the nuts in a dry skillet and