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 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.
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.
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 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.
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 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.
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.
inutes more.
Brown pine nuts while chicken cooks:
Heat
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.
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.
rom heat and immediately add mixed nuts and baking soda.
Pour
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.
Preheat oven to 325\u00b0.
Spray cookwell with cooking oil.
Add peanut oil and heat for 5 minutes.
In a large mixing bowl, combine nuts. Set aside.
Stir light corn syrup, sugar, teriyaki sauce, Worcestershire sauce and mustard until smooth. Add hot pepper sauce, if desired.
Pour mixture over nuts. Coat well. Spoon into hot oil.
Cook 15 minutes, stirring every 5 minutes. Spoon nuts onto cookie sheet to cool, stirring occasionally to keep from sticking.
Store in airtight container.
Makes 4 quarts.