Nuts, Nuts, Nuts to the Holidays—

Spiced nuts are so easy to make; they are an easy, lovely little treat to give to someone you like for the holidays. Here are 3 simple recipes that you can make in a jiffy and of course, if I were you, I would keep some of these nuts for myself because of course I hope that you like to treat yourself as well. Any kinds of nuts would suffice for these recipes; however, I have mentioned the ones that I like the most for each individual recipe.

Nuts Recipe #1:   Sugar and Spice Nuts (This is very tasty with raw cashews and raw almonds)

• 3/4 C. sugar
• 1 Tblsp Kosher salt
• 1 Tbslp chili powder
• 2 Tsp. cinnamon
• 2 Tsp. cayenne pepper
• 1 large egg white
• 4 Cups raw cashews and almonds

Directions:

• Preheat oven to 300.
• In a small bowl, whisk the sugar with the salt, chili powder, cinnamon and cayenne pepper.
• In a large bowl, beat the egg white until frothy.
• Add the nuts to the egg white along with the sugar combo.
• Mix well until all the nuts are well coated.
• Spread out on a parchment covered cookie sheet and bake for about 45 minutes, stirring every 15 minutes.
• Cool the nuts and store in an airtight container.

Nuts Recipe # 2: Curried Nuts (this is very good featuring raw cashews)

Ingredients:

• 6 Tblsp. lemon juice
• 6 Tblsp. curry powder
• 4 Tsp. Kosher salt
• 6 C. nuts

Preparation:

• Preheat oven to 250
• Whisk lemon juice, curry powder and salt in a large bowl. Add nuts, toss to coat and spread in an even layer in 2 lined with parchment paper baking sheets
• Bake, stirring every 15 minutes for about 45 minutes.
• Let cool completely and store in an airtight container for about 3 weeks.

Nuts Recipe #3:   5 Spice nuts (this is very good featuring raw pistachios)

Ingredients:

• 6 Tblsp. orange juice
• 6 Tblsp. Chinese Five-Spice Powder
• 4 Tsp. Kosher salt
• 6 C. nuts

Preparation:

• Preheat oven to 250
• Whisk orange juice, 5-spice powder and salt in a large bowl. Add nuts, toss to coat and spread in an even layer in 2 lined with parchment paper baking sheets
• Bake, stirring every 15 minutes for about 45 minutes.
• Let cool completely and store in an airtight container for about 3 weeks.