Traditional recipes

Spicy Roasted Cocktail Nuts Recipe

Spicy Roasted Cocktail Nuts Recipe

With just a bit of booze, a kick of spice, and a hint of sweetness, everyday cocktail nuts are easily transformed into this delicious (and addictive!) snack that doesn’t only have to be served during cocktail hour.

Ingredients

  • 2 tablespoons maple syrup
  • 1 tablespoon bourbon
  • 2 tablespoons brown sugar
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 can salted mixed cocktail nuts
  • 2 teaspoons cayenne (or to taste)

Directions

Preheat oven to 375 degrees.

In a small saucepan over low heat, warm the maple syrup and stir in the bourbon. Add the brown sugar and the rosemary. Stir and let simmer for 1 minute.

Place the nuts in a mixing bowl. Coat with the warm maple syrup mixture. Sprinkle in the cayenne and toss. Spread the nut mixture into a thin layer on a parchment-lined cookie sheet. If desired, add another sprinkle of brown sugar, and roast for 10-15 minutes. Serve warm or at room temperature.


Hot And Spicy Cajun Nut Mix

1/4 cup butter
1 teaspoon salt
1 teaspoon paprika
1 teaspoon red cayenne pepper (or to taste)
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon white pepper
8 ounces walnuts
8 ounces pecans
4 ounces whole almonds


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1 tsp freshly ground black pepper

Preheat the oven to 160C and line several baking trays with baking paper.

In a large bowl, whisk the egg white to stiff peaks, then add the nuts and stir through until they're evenly coated. Mix all the remaining ingredients together in a small bowl, then add to the bowl of nuts and stir until every nut is covered in the spice mixture.

Now tip the nuts onto your baking trays, spreading them out in a single layer – this is important, because a crowded nut is a soggy nut, and you want these babies to be crispy. If in doubt, grab another tray.

Bake until they are a nice deep golden colour – this should take around 15–30 minutes. As they cool, their spicy coating will set hard and crunchy.

Makes about 900g

To transport: Once you've given these a thorough sampling, pop them in a sealed container quick-smart – moisture is your enemy here. Packed into jars, spicy nuts make very nice presents. And I am certain even Don Dunstan would've secretly liked them.

Passionfruit and prosecco cocktail

Returning a lawnmower or a cookbook? Dropping in to congratulate your pal on a new job or new house? Take a jug of something fabulous with you. If you're a details person, you could even take an ice bucket and glasses. Though in my experience a cocktail slurped out of a teacup – in the right garden, on the right kind of summer evening – is just as delicious as one out of an approved vessel. This is is a delightful summer concoction that tastes as good as it looks.

1 bottle of prosecco, chilled

Stir the sugar into the lemon juice, dissolving it as best you can, then add the Cointreau and passionfruit pulp.

Divide between the glasses and top up with plenty of ice and the well-chilled prosecco.

Recipes from Special Delivery, by Annabel Crabb and Wendy Sharpe, published by Murdoch Books, $40.


What Are The Best Nuts For Keto?

Keto is all about minimizing your carb intake, so it’s no surprise that the best nuts for Keto are the ones with the lowest net carbs.

Pecans and brazil nuts are two of the best keto friendly nuts. Both are high fat and only contain 1 net carb per serving.

Macadamia nuts, walnuts, hazelnuts, pine nuts, and almonds are also great fits for Keto.

Peanuts are technically a legume, so there is some debate in the Keto community over whether or not you should eat peanuts on Keto. But with only 4 net carbs per serving, I believe they are just fine in moderation.

For this Keto nuts recipe, we like to use a combination of oven roasted pecans, walnuts, and almonds. However, feel free to use whatever you have on hand!


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Preheat the oven to 160C and line several baking trays with baking paper.

In a large bowl, whisk the egg white to stiff peaks, then add the nuts and stir through until they're evenly coated. Mix all the remaining ingredients together in a small bowl, then add to the bowl of nuts and stir until every nut is covered in the spice mixture.

Now tip the nuts onto your baking trays, spreading them out in a single layer – this is important, because a crowded nut is a soggy nut, and you want these babies to be crispy. If in doubt, grab another tray.

Bake until they are a nice deep golden colour – this should take around 15–30 minutes. As they cool, their spicy coating will set hard and crunchy.

Makes about 900g

To transport: Once you've given these a thorough sampling, pop them in a sealed container quick-smart – moisture is your enemy here. Packed into jars, spicy nuts make very nice presents. And I am certain even Don Dunstan would've secretly liked them.

Recipe from Special Delivery, by Annabel Crabb and Wendy Sharpe, published by Murdoch Books, $40.


Are roasted nuts healthy? Are roasted nuts as healthy as raw?

Both roasted nuts and raw nuts provide health benefits and are good for you.

While these spicy rosemary roasted nuts contain more calories and sugar than raw nuts, they still pack the same heart-healthy fats, protein and fiber as raw nuts.

How to store roasted nuts? How long do roasted nuts last?

Roasted nuts are more vulnerable to oxidation, so they will not keep as long as raw nuts.

Make sure you store cooled, roasted nuts in an airtight container in a cool, dark place such as the pantry. Properly stored roasted nuts should last up to two weeks.


Spiced Cocktail Recipes

Matt Taylor-Gross

As the weather turns colder, we’re looking forward to mixing cocktails infused with rich, warming spices and nutty flavors. Spiced rum, woodsy bitters, and intense amari can all give drinks a wonderfully warming bite. From a cinnamon-spiced rum punch to carrot cake in a glass, we’ve rounded up our favorite spiced cocktail recipes.

Cinnamon is a great choice for warming up a cocktail. The Pearman’s Toddy takes gin, sweetens it with a cinnamon syrup, and then brightens it up a little with lemon juice. The Canadian starts with spiced rum—already rich with cloves, allspice, and vanilla—ands adds apple cider, maple syrup, and ground cinnamon. Su jung kwa is a Korean tea made from cinnamon, ginger, spices, sweet dried dates, and pine nuts. Spiked with rye whiskey, it makes for a complex cocktail.

Braulio amaro is an Italian digestif flavored with botanicals like star anise and bitter orange. It gives a pleasant bitterness and a little spice to whatever you use it in. For the American, Braulio and vermouth are combined and topped with club soda to make a drink both bracing and refreshing. Our Amber Negroni pairs Braulio with gin, rosemary, and Lillet Blanc, another amaro. The Black Betty takes the intensity to the next level, mixing spicy rye with Braulio, Cynar, and Herbsaint.

Find all of these drinks and more in our collection of spiced cocktail recipes.

The Alpine Rabbit

Fresh carrot juice, bourbon, and a sweet, slightly bitter walnut liqueur combine in this drinkable twist on carrot cake.

The Harvest Spritz

Cardamaro and Aperol add bittersweet and fruity notes to a spiced take on the classic spritz. See the recipe for the Harvest Spritz »

The Brow Burner

Developed by Steve Wood of John J. Jeffries, The Brow Burner is a more sophisticated take on the old-boys’ drink whiskey and ginger. See the recipe for the Brow Burner »

The Pennyworth

This nutty cocktail from Mike Bass of Florida’s Cask and Larder combines amaro, vermouth, and sherry with a tangy beet and carrot shrub.

Friends And Neighbors

This herbal, anise-capped riff on a negroni comes from Eric Foster of Florida’s Cask and Larder. In typical SAVEUR fashion, this cocktail is great for enjoying with a good meal, friends, and family. Get the recipe for Friends And Neighbors » This refreshing amaro-and-vermouth-based cocktail—a twist on the classic Americano—from New York City’s Amor y Amargo offers big notes of orange, cinnamon, and pine, with a touch of anise from a couple dashes of absinthe. We love Imbue Petal & Thorn vermouth for its bold, citrusy flavor, but you can substitute any other sweet vermouth. See the recipe for the American »

Lucky Luciano

At Lebensstern in Berlin, the amaro Fernet-Branca adds a pleasingly bitter note to this petite riff on a perfect Manhattan. See the recipe for the Lucky Luciano » The bar menu at Portland restaurant Ned Ludd is full of drinks that hint at bar manager Jeremy Wilson’s devotion to amari and other bittersweet liqueurs. Our favorite of his concoctions features Becherovka, a traditional Czech liqueur with a pleasant bitterness and a spicy, herbal flavor. To it he adds rum, homemade honey-ginger syrup infused with cardamom and cinnamon, two kinds of bitters, a splash of tart lime juice, and a bit of soda water. The resulting drink is both warming and refreshing—the perfect accompaniment to a chilly fall evening. A housemade amber vermouth flavored with juniper and cardamom is the base for this gutsy drink from Manhattan’s Amor y Amargo, which opened in 2011 with vermouth on tap and more than 12 bottled varieties. Cardoon-flavored Cardamaro and dry gin play off the vermouth’s botanical notes, while celery bitters boosts the drink’s herbaceousness. See the recipe for the Brother James »

Nectar of the Ancient

Mastiha is a traditional Greek liqueur flavored with mastic, the resin from a tree that grows on the island of Chios. It adds an herbal, pine-like flavor to this sparkling cocktail from Berlin’s Lebensstern.

Calvados Hot Toddy

This variation on a toddy combines calvados, a French apple brandy, with hot cider for a drink that’s autumn in a glass. Get the recipe for Calvados Hot Toddy » At the vermouth-focused bar Amor y Amargo in New York City, cognac, apple brandy, and an apple-mint vermouth are combined for a decidedly autumnal cocktail. Becherovka, a spicy, bittersweet Czech liqueur, lends a complex herbal flavor dashes of apple bitters amp up the fruit aromatics. See the recipe for the Apple Barrel »

The Canadian Cocktail

Spiced rum, with its notes of cloves, allspice, and vanilla, is complemented by the comforting fall flavors of spicy cinnamon, sweet maple syrup, and warming apple cider for a cocktail inspired by autumn in Toronto.

Amber Negroni

Replacing the Negroni’s traditional sweet vermouth with Lillet and the Campari with Braulio, an herbal Italian amaro, gives this twist on the classic cocktail a rich amber hue and a pleasingly astringent edge.

Black Betty

Inspired by the classics—the Manhattan, the Sazerac—Max Greco created this drink featuring bittersweet, nutty Braulio amaro at Vasco in Sydney, Australia. Simple syrup infused with anise and cardamom adds depth and sweetness to this genever and persimmon cocktail from Manhattan restaurant The Breslin.

Rye-Spiked Cinnamon Tea (Su Jung Kwa)

Su jung kwa is a traditional Korean tea made from cinnamon, ginger, spices, sweet dried dates, and pine nuts that’s commonly served as an after-dinner drink or dessert. Rye whiskey gives the drink an untraditional kick.

Pearman’s Toddy

MORE TO READ

20 Bright, Refreshing Spring Cocktails to Welcome the Season

Chock-full of fresh seasonal ingredients, these drinks are the perfect way to ring in spring.


Recipe Summary

  • 2 cups pecans
  • 2 cups raw almonds
  • 1 cup walnuts
  • 1 cup hazelnuts
  • 1 cup brazil nuts
  • 1 cup raw cashews
  • 1 cup shelled raw pistachios
  • 1 cup unsalted peanuts
  • 9 tablespoons unsalted butter
  • ¾ cup packed light brown sugar
  • 6 tablespoons curry powder
  • 2 teaspoons salt
  • 3 teaspoons cumin
  • 1 teaspoon cayenne

Preheat oven to 300ºF. Line 2 large baking sheets with parchment, and mist lightly with cooking spray. Mix all nuts together in a large bowl.

Melt butter with brown sugar, 6 Tbsp. water, curry, salt, cumin and cayenne in a small pan over medium-low heat, stirring until sugar dissolves. Pour over nuts and stir to evenly coat.

Divide nuts between baking sheets and spread into a single layer. Bake until glazed and deep brown, shaking pans occasionally, 25 to 30 minutes. Let cool on sheets, breaking up any clumps. Store in an airtight container at room temperature for up to 10 days.


Recipe: Spiced Cocktail Nuts

Healthy eating doesn't mean having to go without. "The word diet usually brings to mind tasteless food and deprivation," says Food Network TV chef-lebrity, Giada De Laurentiis. "My motto is eat a little of everything and not a lot of anything." Which is precisely why she concentrates on flavorful, healthful foods in her latest cookbook,Giada's Feel Good Food, inspired by her daughter, now 5. "Since being pregnant with Jade, I stopped eating refined sugar — it just made me feel bad," she says. "And I started to make recipes that the whole family could eat. Not just the grown-ups."

Vegetable oil cooking spray

1 cup roasted and salted almonds

1 cup hazelnuts, toasted (directions below)

1 cup walnut halves, toasted (directions below)

Position an oven rack in the center of the oven and preheat the oven to 250 degrees. Spray a baking sheet liberally with vegetable oil/cooking spray.

In a large bowl, whisk the egg white until frothy. Add the almonds, hazelnuts, and walnuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake until golden and fragrant, about 45 minutes.

Set aside to cool for 1 hour.

Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite-sized pieces and put in serving bowls.

To toast hazelnuts: Arrange in a single layer on a baking sheet. Bake in a preheated 350 degree oven until lightly toasted, 8 to 10 minutes. Let cool completely before using.

To toast walnuts: Arrange in a single layer on a baking sheet. Bake in a preheated 350 degree oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

Per serving (about 1/3 cup): 322 calories,

15g carbohydrates, 9g protein, 28g fat (2g saturated), 5g fiber, 0mg cholesterol, 217mg sodium

Excerpted from Giada's Feel Good Food copyright © 2013 by Giada De Laurentiis. Published by Clarkson Potter, a division of Random House LLC.


Easy & Healthy Spiced Nuts Recipe

While I love the flavor of most roasted nuts, after awhile plain salted nuts can seem a bit. bland.

Since I didn't want to add sugar like most of the spiced glazed nut recipes I see, I was thrilled when a friend brought spiced nuts to a gathering we had. They were SO good - the spices made the same old nuts I'd been eating seem like new.

The ingredients are simple:

  • Spices - pantry basic spices, nothing hard to source.
  • Oil - olive, coconut, avocado, etc.
  • Raw Nuts - any type you want, though I have found the spice sticks best on nuts with crevices like raw walnuts and pecans.

And guess what? I realized that the spices make the nuts even BETTER for you! I've written about the healing benefits of turmeric, and cayenne pepper has been reported to aid in everything from heart issues to helping get rid of LDL (bad) cholesterol.

In addition, cinnamon is an antioxidant that can help regulate blood sugar, among other things, ginger is an anti-inflammatory, and curry is said to help bones, digestion, and even help fight cancer.

The amounts used and eaten in a few nuts probably won't make a huge impact, but over time you are adding to the health of your overall diet, which is a good thing, right?

And don't you love it when something good for you tastes great, too?

Of course, making something taste better may increase the temptation to eat more, so there is that. Everything still needs to be in moderation, since nuts do pack that good amount of calories from fat, even if it's good fat. I've learned that too much of anything, no matter how good for you, is just, well. too much.

But you can definitely add a small handful of these nuts to your daily routine and reap the benefits of this nutrient-dense food, especially because they're easy and can be made in 15 minutes or less!


Watch the video: Quinoa-Hirse-Frühstück Rezept - Vegan (December 2021).