r Dutch oven, toast the nuts over medium heat, stirring frequently
1. Spread the nuts on a baking sheet and
Place the licorice toffee sweets into a saucepan and
br>Sprinkle 1/4 cup toffee bits over the pudding. Sprinkle
Remove from heat; stir in nuts until completely coated. Spread in
In a large bowl, cream shortening, sugar, salt, pumpkin, extract, spice, and egg.
Add dry ingredients mix well.
Fold in toffee and nuts.
Drop by teaspoonfuls onto an ungreased cookie sheet.
Sprinkle with cinnamon sugar.
Bake at 375\u00b0F for approximately 12 minutes.
Cool on a rack.
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.
Stir in flour mixture, then toffee and nuts (and optional chips). Chill
n flour mixture, then toffee and nuts.
Chill batter until firm
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.
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.
Miz oil, syrup and salt in a bowl.
Add nuts and toss to coat.
Place in one layer on a baking sheet.
Bake at 350F until you smell the nuts, approximately 15-20 minutes.
Preheat oven to 250.
Combine sugar, cinnamon, allspice, seasoned salt, nutmeg, and black pepper in a large bowl. Set aside.
Beat egg white until foamy. Add nuts, tossing to coat. Add to spice mixture tossing to coat evenly.
Spread nuts on a greased baking sheet (a baking stone works great for this) in a single layer. Bake one hour, stirring once. Cool slightly on the baking sheet and break apart, if need be. Cool completely and then store in an airtight container up to two weeks.
Microwave 1/2 cup butter one minute.
Add brown sugar and cinnamon.
Microwave 2 minutes.
Add nuts.
Stir until coated. Microwave 3 to 5 minutes.
Stir.
Spread on waxed paper to cool.