r Dutch oven, toast the nuts over medium heat, stirring frequently
Cream the butter and sugar.
Beat in eggs and pumpkin until light and fluffy.
Stir in vanilla.
Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl.
Stir into creamed mixture to make a rather soft cookie dough.
Stir in nuts. Spoon out onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls.
Bake at 375\u00b0 for 12 to 15 minutes.
Remove while hot onto rack.
Cool slightly.
Spoon glaze over while cookies are still warm.
Prepare Spicy Seasoning Mix. Store in airtight
1. Spread the nuts on a baking sheet and
In a small mixing bowl, combine sugar, spices and salt.
Beat egg white lightly and stir into sugar mixture.
Stir in water. Blend well.
Add nuts about 1/2 cup at a time.
Using a fork, stir to coat nuts well.
Lift out; drain, then place on greased baking sheet, separating each nut meat.
Bake at 275\u00b0 until golden crusty, about 45 minutes.
Store in tightly closed container.
cups of your favorite nuts in the egg white - honey
Combine all marinade ingredients in food processor.
Mix marinade with chicken wings and marinate 24 hours.
Bake wings for 20 minutes, or broil or grill.
Whisk together glaze ingredients; bring to a boil and simmer until the sauce is reduced by 1/2 (~25minutes) Toss the wings with hot glaze and sprinkle with macadamia nuts.
Remove from heat; stir in nuts until completely coated. Spread in
remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread
Heat oven to 325\u00b0.
Line jelly roll pan with foil; grease foil.
Combine honey, oleo and 1/2 teaspoon cinnamon.
Bring to boil.
Cook 2 minutes, stirring constantly.
Put nuts in medium bowl.
Pour mixture over nuts.
Stir until evenly coated.
Spread on pan.
Bake 10 to 15 minutes or until nuts are glazed and lightly browned.
Do not allow nuts to burn.
Cool.
Combine sugar and remaining cinnamon; toss with glazed nuts to coat.
Makes 4 cups.
o broil.
Make the Spicy Seasoning Mix. Arrange the potatoes
o 350.
Spread the nuts on a large rimmed baking
Preheat the oven to 250\u00b0F Line two baking sheets with parchment paper.
Mix the sugar, salt, onion powder, garlic powder, cumin, cayenne, cinnamon, cardamom, and pepper in a small bowl.
Whisk the egg white until frothy. Toss with the nuts, then add the spice mixture and toss until well coated.
Spread the nuts in one layer on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
Set oven to 300 degrees.
In a large skillet over medium heat melt butter.
Add in the brown sugar, fresh ginger, 3 tablespoons water, salt and ginger powder; cook until the brown suagr is dissolved.
Remove from heat and add in nuts; stir until coated.
Spread the nuts in a lightly oiled baking sheet.
Bake, stirring occasionally for about 25 minutes until golden; cool completely.
salt, cayenne and cinnamon. Add nuts and mix well to coat
Recommended nuts:
Cashews, peanuts, whole almonds or pecan halves.
Before preparing meringue, spread nuts in a 10 x 15-inch jelly roll pan and toast in a 325\u00b0 oven for 8 minutes.
During this time, beat egg whites to a froth.
Add a dash of salt. Add sugar and a generous teaspoon of cinnamon to the meringue.
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 egg white and water.
Whip until frothy.
Add cinnamon, sugar and salt.
Then add nuts or pecans.
Spread on a lightly greased cookie sheet.
Bake at 250\u00b0 for 1 hour.
Toss every 15 minutes.
Melt margarine.
Stir in sugar and Karo syrup.
Bring to a boil, stir constantly.
Remove from heat.
Stir in vanilla.
Place nuts on a 13 x 9-inch pan.
Pour mixture over nuts.
Stir to coat evenly.
Bake at 250\u00b0 about 1 hour.
Stir them several times.
Cool on wax paper.
Separate and place in tightly covered containers.