Flavored Nut Recipe Thread

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      Flavored Nut Recipe
      reply by: swirth on October 16, 2011 at 6:24 pm

      Submitted by: kimbob
      Spiced Pecans
      Makes 2 cups
      Prep time: 5 minutes
      Cooking time: 30 minutes
      1 egg white
      2 tbsp. water
      2 cups pecans
      1/2 cup sugar
      1/2 tsp. salt
      1 tsp. cinnamon
      1/4 tsp. ground cloves
      1/4 tsp. nutmeg
      Beat egg white and water; mix in pecans. In a separate bowl combine the sugar, salt and spices. Sprinkle over the nuts and mix thoroughly. Spread the nuts on a buttered baking sheet. Bake for 30 minutes at 300 degrees. Cool on waxed paper.


      Spicy Bourbon Nuts
      Submitted by: cyndiok

      At almost every celebration staged by The Catered Affair Company, hot, spicy nuts sit on the bar. Guests scoop them up by the handful.

      • 1 pound pecan halves
      • 1/2 cup bourbon
      • 1/2 cup sugar
      • 1/2 teaspoon angostura bitters
      1 tablespoon Worcestershire sauce
      • 1 tablespoon corn oil
      • 1 tablespoon cayenne pepper
      • 1 teaspoon ground cumin
      1/2 teaspoon salt
      • 1/4 teaspoon freshly ground black pepper

      Set the oven at 325 degrees. Bring a saucepan of water to a boil. Drop in the pecans, cook for 1 minute, then drain at once. Rinse the nuts with cold water and set them aside.

      Pour the bourbon into a small saucepan and bring it to a boil. Let it bubble steadily until it reduces to 1/4 cup.

      In a large bowl, combine the bourbon and sugar. Stir well until the sugar melts. Add the bitters, Worcestershire, and corn oil. Stir in the pecans and mix thoroughly.

      Let the nuts sit for 10 minutes. Using a rimmed baking sheet, spread the nuts out in one layer. Bake them for 35 minutes, tossing them every 10 minutes or until all the liquid evaporates.
      In a bowl, toss the hot pecans with the cayenne pepper, cumin, salt, and black pepper. When all the nuts are coated with the seasoning, transfer them to the baking sheet. Let them stand for several hours until they are cool and dry.

      Store the nuts in a tightly covered container for up to several days. Pack the nuts in small tins and attach a tag marked "store at room temperature" to each.


      Spiced Pecans
      Submitted by: lsb

      • 1 egg white
      • 1 tsp. cold water
      Beat until frothy.
      • 1 lb. pecans
      Add to frothy mixture and stir to coat.
      • 1 cup sugar
      • 1/2 tsp. cinnamon
      • 1/4 tsp. salt
      Mix with coated pecans.
      Butter jelly roll pan and bake 225 degrees for 1 hour, stirring every 15 minutes.

      1-1/2 c. sugar
      1/8 tsp. salt
      1/2 c. sour cream
      2 1/2 c. nuts (walnuts, pecans, brazil nuts, etc.)
      1/8 tsp. vanilla
      Mix sugar, cream and salt.
      Cook until soft ball stage.
      Take off stove; add vanilla.
      Beat with wooden spoon until thick.
      Pour over nuts and spread over wax paper, separating the nuts.

      Sweet Roasted Pecans
      2 cups pecan halves
      2 tablespoons light corn syrup
      2 tablespoons maple syrup
      1/3 cup granulated sugar
      Preheat oven to 350 degrees.
      Line a large baking sheet with foil. In a large bowl mix both syrups.
      Put 1/3 cup of sugar in a large bowl.
      Place pecans on foil. You can add a little more for a single layer of pecans.
      Bake for 7 minutes at 350.
      Remove pecans from oven and pour into syrups. Mix and coat well. Return
      pecans to the same foil lined baking sheet making sure they are in a single layer.
      Bake for 7 minutes at 350.
      Before removing from the oven push pecans to the corner of the baking sheet.
      Push pecans into the sugar and mix with a fork until well coated. Add more
      sugar if necessary.
      Spread on another cookie sheet to cool.

      Sweet and Spicy Nuts
      1/2 cup plus 2 TB honey
      1 TB water
      1 pound fancy pecan halves
      1/2 c plus 2 TB Sugar in the Raw turbinado sugar, divided
      1 tsp ground cumin
      1/2 tsp cinnamon
      1/8 tsp cloves
      1/8 tsp cayenne
      1/2 tsp kosher salt
      Warm honey and water, do not allow to boil. Mix well and cool to room temperature. In a small bowl combine 1/2 c of sugar (turbinado) and spices. In a large mixing bowl combine honey and nuts. Toss well until nuts are thoroughly coated and no honey syrup remains in the bottom of the bowl. Toss nuts quickly and thoroughly with sugar/spice mix. Spread nut mixture on parchment-lined baking sheet. Bake in a preheated 350F oven for 5 minutes. Remove from oven and separate nuts with a spoon (they will begin to clump together as the sugar begins to melt). Sprinkle with remaining 2 TB of sugar. Continue baking 5-7 minutes more until nuts are browned and crystallized.

      reply by: swirth on October 16, 2011 at 6:30 pm
      Spiced Pecans
      1 cup sugar
      1/4 cup water
      1/2 teaspoon salt
      1/2 teaspoon ground cinnamon
      1/4 teaspoon ground mace
      3 cups pecans
      Boil sugar, water, salt, cinnamon and mace until it reaches the soft ball stage. (Mom took out drops and put them in cold water to test.) Turn off heat. Add nuts and stir until all are coated. Pour out onto waxed paper and cool. Note: My mother always made these in her cast iron skillet. So I do too. It can be made in a non-stick skillet if desired.

      reply by: swirth on October 16, 2011 at 6:30 pm
      Spiced Party Nuts
      1/2 tsp each cumin, chili powder, curry powder & garlic salt
      1/4 tsp each cayenne pepper, ginger & cinnamon
      2 Tbs. olive oil
      2 cups whole almonds or pecans
      Additional garlic salt (optional)
      Preheat oven to 325 deg. Mix spices and set aside. Heat oil over low heat; add spices. Heat 3 to 4 minutes. Place nuts in a mixing bowl, add the spices, and toss well. Bake nuts single layer (325 deg.) for 15 minutes - shaking pan once or twice. Toss nuts with spices that are on bottom of pan. Cool; sprinkle with additional garlic salt.

      reply by: swirth on October 16, 2011 at 6:58 pm
      Shellacked Balsamic Pecans
      2 cups lightly toasted pecan halves
      ½ cup firmly packed brown sugar
      1/3 cup balsamic vinegar
      ½ tsp kosher salt
      1. Line a baking sheet with parchment paper.
      2. Place brown sugar and balsamic vinegar in a large, heavy bottomed skillet and cook over medium heat, stirring until sugar melts.
      3. Add pecans and coat well. Continue stirring until there is no liquid left at the bottom about 3 to 5 minutes.
      4. Spread in prepared baking sheet. Sprinkle evenly with salt.
      5. Bake at 250 for 30 minutes, stirring.
      Store in covered jar or freeze.

      reply by: swirth on October 16, 2011 at 7:01 pm
      Spiced Georgia Pecans
      Makes 3 cups; enough for 8-10 people
      1 teaspoon sweet paprika
      1 teaspoon ground cayenne
      1 teaspoon ground cinnamon
      1/2 teaspoon ground mace or nutmeg
      1/2 teaspoon ground ginger
      1/2 teaspoon ground cumin
      1 teaspoon kosher salt
      1 tablespoon sugar
      4 tablespoons unsalted butter
      1 tablespoon honey sorghum or cane syrup
      3 cups shelled raw Georgia pecan halves (about 3/4 pound)
      Preheat the oven to 250 degrees F.
      Combine the spices, salt, and sugar in a small bowl and whisk to blend. Set aside 1 teaspoon of the blended mixture.
      Melt the butter slowly over low heat in a small saucepan. After the foam subsides, turn off the heat and skim the white milk solids from the butter. Whisk the spice mixture into the butter in a slow stream. Whisk the honey into the spiced butter in a slow stream.
      Put the pecans in a medium mixing bowl and pour the warm spiced syrup mixture over them. Toss the mixture with a spatula or wooden spoon.
      Spread the pecans evenly on an ungreased cookie sheet and bake on top rack for 45 minutes. The syrup should look dry (it will still be slightly sticky) and the pecans will have darkened to the color of mahogany. Remove the sheet from the oven and sprinkle the reserved 1 teaspoon spice mixture over the pecans.
      Serve the nuts as soon as they have cooled, or store them. Stored in an airtight container, roasted pecans will keep 2 weeks.

      reply by: swirth on October 16, 2011 at 7:04 pm
      Bourbon Candied Georgia Pecans
      Juice of 1/2 lemon
      1 cup Georgia pecan halves
      4-oz. bourbon
      2-oz. brown sugar
      8-oz. cane sugar
      Reduce the pecans in bourbon with brown sugar until a light caramelization takes place. Cool for a few minutes. Toss in cane sugar until completely coated.

      reply by: swirth on October 16, 2011 at 7:07 pm
      Cumin-Spiced Georgia Pecans
      1 cup Georgia pecans, toasted
      1/4 teaspoon kosher salt
      1/2 teaspoon paprika
      1/2 teaspoon toasted & ground cumin seed
      1/2 tablespoon extra virgin olive oil
      Pinch cayenne
      Preheat oven to 350 degrees F.
      Toast pecans in oven for 10 minutes. They should be slightly darker than raw and have a little crispness to them. Let cool then toss in a bowl with the remaining ingredients.
      Add more or less cayenne to your personal taste. Serve with drinks, as a snack or use them to garnish a salad.

      reply by: swirth on October 16, 2011 at 7:14 pm
      Gluten-Free Candied Pecans
      1 lb. shelled Georgia pecan halves
      1/2 cup granulated sugar
      1/2 cup powdered sugar
      oil for frying
      1. Drop pecans into boiling water.
      2. Boil 1 minute.
      3. Drain.
      4. Cover drained pecans with both granulated & powdered sugar.
      5. Toss until most sugar has dissolved.
      6. Drop pecans into fryer at 375 degrees for 1 minute.
      7. Drain & spread pecans onto sheet tray to cool.

      reply by: swirth on October 16, 2011 at 7:18 pm
      Roasted Curried Pecans
      1 pound Georgia pecan halves
      1 egg white mixed with 1 tablespoon water
      2 tablespoons sugar
      2 teaspoons finely grated orange rind
      1 teaspoon seasoned salt
      1 teaspoon mild curry powder
      Preheat oven to 250 degrees F.
      In a medium bowl, combine pecan halves with egg white that has been whisked with a tablespoon of water. Stir so pecans are well coated.
      Combine sugar, orange rind, seasoned salt and curry powder in a small paper sack or plastic bag. Add pecans to bag, and gathering the neck of the bag, shake vigorously to coat them with spices. Spread nuts onto two baking sheets and place in oven.
      Bake pecans 20 minutes, then remove from oven and stir and spread out on pan again. Turn off oven, place pecans back in the oven, and crack oven door. Let them remain here for 45 minutes to 1 hour, or until they are crisp. They should not continue to cook during this drying period. If your oven runs hot, you may want to check them or give the oven some time to cool down before placing pecans back inside.
      When pecans are completely cooled, store in airtight tins.

      reply by: swirth on October 16, 2011 at 7:29 pm
      LOL...I have many more but tried to get some posted with different spices and such and take a break. We have bought so many cases of pecans each year and always love to make a bunch of kinds to share with co-workers and friends, etc.
      Many of these were from the oldBC.
      We love chocolate coated pecans, too, and I've even flavored the chocolate with LorAnn oils for chocolate for even more flavors. Folks inhale chocolate covered pecans!

      reply by: Mrs Cindy on October 16, 2011 at 9:00 pm
      Yes, and I'm one of those people. That said, could you post some of those chocolate covered pecan recipes? :-))

      reply by: swirth on October 16, 2011 at 9:34 pm
      I don't have a recipe...just melt good quality chocolate as in chips, chunks, bars or even the melting discs...I read many years ago to use 1 tsp. Crisco per 12 oz. bag of chocolate chips to help the process along...works great. I do small melting batches in the microwave or it can be melted on very low heat on stovetop.
      I use pecan halves and just dip them to coat and drop them onto parchment to cool and dry.
      I add just a few drops (from a dropper, not pouring) of the LorAnn Oils chocolate flavoring oils to the melted chocolate before dipping.
      Here's the link to 13 LorAnn chocolate flavorings:
      And, I've also used a few drops of their Peppermint Oil in the chocolates.
      We've done batches of light, medium, dark and white chocolates and peanut butter chips and butterscotch chips, too!!
      Butterscotch is so good!
      Pecan pieces can also be dropped into the melted goody and just dropped into little cluster-like

      reply by: Rkymtnbloom on December 08, 2013 at 12:31 pm
      Great Recipes! How long can you keep spiced nuts in general? Should they be refrigerated?

      reply by: Mrs Cindy on January 04, 2014 at 1:50 pm ..
      In answer to your question. No, the nuts do not have to be refrigerated. Although I have found that you CAN freeze them if you are needing to keep them for more than several months. If you do freeze them, make sure to vacuum pack them first. Air, in the freezer is NOT your friend!
      That said, package in an airtight container and spiced or candied nuts will keep for several months at room temperature.......if they last that long! ?
      reply by: Broughnuts on January 13, 2014 at 1:04 pm
      The first post pretty much nailed it:
      "Beat egg white and water; mix in [nuts.] In a separate bowl combine the sugar, salt and spices. Sprinkle over the nuts and mix thoroughly. Spread the nuts on a buttered baking sheet. Bake for 30 minutes at 300 degrees. Cool on waxed paper."
      Try adding some sturdy herbs like oregano or rosemary for the savory. Keep the mix simple and

      reply by: swirth on December 19, 2015 at 1:52 pm
      Found this recipe in a newspaper and thought it would be good to add to this thread.
      Slow Cooker Candied Nuts
      1/2 cup butter, melted
      1/2 cup confectioners' sugar
      1 1/2 teaspoons ground cinnamon
      1/4 teaspoon ground ginger
      1/4 teaspoon ground allspice
      1 1/2 cups pecan halves
      1 1/2 cups walnut halves
      1 cup unblanched almonds
      In a greased 3-quart slow cooker, mix butter, c. sugar and spices. Add nuts, toss to coat. Cook, covered, on low for 2-3 hours or until nuts are crisp, stirring once. Transfer nuts to waxed or parchment paper to cool completely. Store in an airtight container.

      Spread the word

        Thanks Sarah. I've still got some nice pecans left so I'll try a couple of those recipes. I'm sure that my DH will be happy about that. He does get tired of the plain ones. I have switched over completely to pecans or sunflower seeds as those seem to be the ones we prefer. We've never really liked walnuts in baked goods or out of hand.

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