Nuts, Nuts, Nuts to the Holiday

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spiced nuts 1

spiced nuts 2

 

 

 

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.

 

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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