3 cups peanuts, 1 reserved for crunchy
- 1 cup peanuts (Chopped in Processor for Crunchy)
- 2 cups peanuts (Pureed. Add a bit of peanut oil if needed)
- ¼ t salt generous
- 1 T Honey (Add at the very end. It thickens things up a lot so add more peanut oil as needed)
- Place peanuts on an edged cookie sheet, add 1 T peanut oil and mix.
- Spread into a single layer. Roast peanuts at 350° 15 to 25 minutes. More roasted is better than less roasted. Do not burn.
- Chop 1 cup peanuts roughly for crunchy peanut butter, set aside. Otherwise process all 3 cups together.
- Process the rest for about 5 minutes or until smooth in big Cuisinart.
- Add oil and salt as needed. Add honey to taste and more oil if needed.
- Add chopped peanuts back in and mix.
- 1½ cups Pecans
- ¼ cup Maple Syrup
- 1 tsb Vanilla extract optional
- ⅛ tsp Salt
- Get out a Silpat or a piece of parchment or wax paper.
- Preheat a non-stick pan over medium-high heat. It's important to preheat it first so that the maple syrup caramelizes properly.
- Add the pecans, maple syrup, vanilla and 1/8 teaspoon salt to the pan.
- Stirring almost constantly, cook for 2–5 minutes or until the syrup has caramelized. There should be no liquid left in the pan. The maple syrup coating will seem soft but will harden as it cools.
- Spoon the pecans evenly onto the Silpat and spread. Test one now (making sure that the maple coating isn't so hot that you burn your tongue!) and if it's not salty enough, add more salt. If you don't want the nuts to be clumped together after cooling, make sure to separate them now.
- These harden within about 20-30 minutes but let them cool for about 2 hours before placing them in an airtight container. When not kept in an airtight container, they start to get a little sweaty. Can be kept at room temperature for several weeks.
- If you want to use these as a topping for a cake, cupcakes, etc., chop the nuts before candying.
Spiced Roasted Pecans
Servings: 1 pound
- 1 lb pecan halves
- 2 egg whites slightly beaten
- 1 cup white sugar
- 2 tsp cinnamon
- ½ tsp salt
- Mix pecan halves and egg whites together until pecans are coated with egg whites. Mix sugar, cinnamon, and salt and add to pecan halves/egg white mixture. Put on cookie sheet which has been covered with brown paper (from grocery bag). Bake ½ hour at 300°. After removing from oven, let sit 10 minutes and stir around so they don't stick fast to paper.
Five Minute Sweet Spiced Pecans
You can start making these yummy spiced pecans when the guests pull into the driveway. By the time they get into the house, it will be filled with delicious smells. Minutes later, the pecans are in a dish, ready to be nibbled on. These pecans are also great in salads.
- 2 cups pecan halves
- 2 Tbsp butter
- 1/4 tsp cayenne or other hot pepper
- 3 T sugar
- 4 tsp cinnamon
- 1/2 tsp salt
- Use a large enough skillet so the pecans are in one layer.
- Melt the butter in the skillet and add the hot pepper.
- Add pecans to skillet and cook over medium heat. Stir every 30 seconds.
- After 2 or 3 minutes, stir them constantly until they just begin to brown. Pecans burn quickly, so keep your eyes on them. If the butter starts smoking before this point, turn off the heat and call them done.
- Stir in cinnamon, salt, and sweetener.
- Remove from pan and place in bowl (pecans can still burn sitting in the hot pan). When they seem cool enough to taste, adjust seasonings accordingly (if you want more salt or sweetener)
Candied Nuts Crock Pot
- 3 cups of your favorite nuts 2 cups pecan halves and 1 cup almonds
- 3/4 cups brown sugar
- 1 egg white
- 1 tablespoon of melted and cooled butter
- 1 tablespoon water
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 freshly grated nutmeg
- 1/4 teaspoon powdered ginger
- Cooking spray
- Give your slow cooker a quick spray with the cooking spray, then add the egg white to your slow cooker, and beat with a fork until frothy. Add everything but the nuts, and stir until you have a thick, homogeneous syrup. Pour in the nuts, gently stir to coat, and cook on low for three hours, or high for one. Stirring them every hour or so will ensure they cook evenly, but it’s not really necessary
Sweet and Spicy Candied Pecans
This recipe is a wonderful all-purpose candied nut recipe. The pecans, which have a crunchy mahogany coating of sugar and spice, can be used in candies and desserts, or are equally good when topping salads or savory dishes. If you are very sensitive to spices, you might reduce the cayenne, and if you’re a pepper enthusiast, feel free to increase it. The amount as written gives the nuts a subtle but noticeable “kick.” You can use other nuts in place of the pecans, but pecans are my favorite because their sweet taste goes perfectly with this slightly spicy, slightly savory preparation.
- 2 cups pecan pieces or halves
- 1 tbsp butter
- 3 tbsp dark brown sugar
- 1/2 tsp ground cinnamon
- 3/4 tsp ground cayenne pepper
- 1.5 tbsp real maple syrup
- 1.5 tsp kosher salt
- Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Spread the pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
- While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, cinnamon, salt, and cayenne.
- Once the pecans are fragrant, remove them from the oven and pour the hot nuts into the coating mixture. (Be careful as it might splutter and hiss.) Stir until the nuts are evenly coated, and pour them back onto the foil-lined baking sheet and spread them in an even layer.
- Bake for another 10 minutes, stirring after every 3-4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
- Once cool, break the nuts apart or chop them coarsely. Store Sweet and Spicy Candied Pecans in an airtight container at room temperature for up to a week.
Sugar-and-Spice Candied Nuts
- 1/3 cup dark-brown sugar
- 2/3 cup white granulated sugar
- 1 teaspoon kosher salt I might up this by a 1/2 tsp. next time for more of a sweet/salty balance
- Generous pinch of cayenne pepper I swapped this with 1/4 teaspoon of hot smoked paprika
- 1 teaspoon ground cinnamon
- 1 pound walnut or pecan halves or whole peeled hazelnuts
- 1 egg white room temperature
- 1 tablespoon water
- Preheat oven to 300 degrees.
- Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside.
- Beat egg white and water until frothy but not stiff.
- Add walnuts, and stir to coat evenly.
- Sprinkle nuts with sugar mixture, and toss until evenly coated.
- Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper.
- Bake for 30 minutes, stirring occasionally.
- Remove from oven, and separate nuts as they cool.
- When completely cool, pour the nuts into a bowl, breaking up any that stick together.
Servings: 2 cups
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground chipotle powder
- 1/8 teaspoon ground nutmeg
- 3 tablespoons unsalted butter
- 1 cup shelled walnuts
- 1 cup pecan halves
- 1/4 cup packed brown sugar
- 1 tablespoon water
- 1-1/2 teaspoons Worcestershire sauce
- Dash Louisiana-style hot sauce
- In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes.
- Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.
Spiced Roasted Almonds
Servings: 3 cups
- 1/4 cup (1/2 stick) butter
- 2 tablespoons Worcestershire
- 1 teaspoon ground cumin
- 1/2 teaspoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 3 cups whole almonds
- Coarse salt to taste
- Melt the butter in a medium-size saucepan. Stir in the spices. Add the Worcestershire sauce and the nuts. Stir until the almonds are well-coated with the butter mixture.
- Turn the nuts out onto a shallow baking sheet (no need to grease iand roast the nuts in a preheated 350° oven for 15 minutes, stirring occasionally.
- Transfer to a serving bowl and toss with the coarse salt.
- Serve warm, or if you prefer, cool the nuts and store them in an airtight container for up to 3 weeks.
Sweet and Savory Spiced Nuts
Servings: 4 cups
- 3 tablespoons sugar
- ½ teaspoon paprika
- ½ teaspoon coriander
- 1 teaspoon cinnamon
- ½ teaspoon cumin
- Pinch of cloves
- ¾ teaspoon salt
- 1 egg white
- 4 cups nuts mix of pecans, walnuts and blanched hazelnuts
- Preheat oven to 350 degrees.
- Spray sheet pan with cooking spray.
- In a small bowl, whisk together sugar, spices and salt. Set aside.
- In large bowl, whisk egg white until frothy.
- Stir in nuts.
- Add spice mix.
- Toss to coat.
- Spread in single layer on prepared cookie sheet.
- Bake, stirring once or twice, until dry and toasted, about 20 minutes.
- Loosen from pan and cool completely.
- Store up to 1 week at room temperature.
Swedish Spiced Nuts
- 1 stick butter
- 2 eggs whites , room temperature
- 1 cup sugar
- 1 Tbsp cinnamon
- ½ tsp salt if using unsalted nuts
- 2 cans 12 oz mixed nuts OR 5 cups any nuts
- Heat oven to 325 degrees
- Line pan with heavy foil
- Melt butter in pan while oven is heating
- Beat egg whites until foamy, gradually add sugar until stiff peaks form
- Add spices
- Fold in nuts
- Spread over butter in pan, coat slightly
- Bake 30 minutes, stir 2-3 times
- Let rest for a short while, move chunks to waxed paper to cool
- 2 C raw peanuts , shelled and skinned
- ½ C dark , rich, unsweetened cocoa powder
- 1 ¼ C Powdered Sugar
- ¼ t salt , plus more to taste
- 3 T peanut oil
- Heat oven to 400°. Spread peanuts evenly on cookie sheet. Roast until they darken, about 10 minutes, rattling them around a bit half way through so they toast evenly. (If unable to find raw peanuts, roast regular ones for about 5 minutes to deepen flavor).
- Transfer to a food processor and grind for about 5 minutes. They’ll become a paste and, finally, they’ll liquefy. Scrape down sides of bowl as needed.
- Add cocoa, sugar, salt and 2 T oil to processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add remaining oil if consistency seems too thick.
- Store in refrigerator for up to a week in a covered container. When fully chilled, it will become thick like peanut butter.