aggies1ut

Tradewinds Spiced Peanuts
Here's a delicious trio of spiced nuts from around the world - South America, Asia and Africa. Keep them on hand for snacking, or package them in attractive canisters or tins for gifts.

Hot Spicy Peanuts:
3 cups dry-roasted, unsalted peanuts
1 tablespoon peanut oil
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

In a medium bowl, toss peanuts with peanut oil to coat well. Combine remaining ingredients in a resealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Store in tightly covered container.

Yield: 9 servings (1/3 cup per serving)
Nutrition per serving: 301 cal; 11 g carb; 12g pro; 26 g fat (72% cal from fat); 0 mg chol; 4 g fiber; 248 mg sod. (Source: USDA Handbook #8)


Oriental Peanuts:
3 cups dry-roasted, unsalted peanuts
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon ground ginger
1 tablespoon garlic powder

Preheat oven to 350°F. In a medium bowl, toss peanuts with soy sauce and sesame oil. Combine remaining ingredients in a resealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Spread peanuts in single layer on a nonstick baking sheet. Bake at 350°F, in center of oven for 7-10 minutes. Remove peanuts from the oven and loosen with a spatula. Cool in pan. Store in tightly covered container.

Yield: 9 servings (1/3 cup per serving)
Nutrition per serving: 302 cal; 13 g carb; 12 g pro; 25 g fat (69% cal from fat); 0 mg chol; 4 g fiber; 232 mg sod. (Source: USDA Handbook #8)


Moroccan Peanuts:
1 large egg white
3 cups dry roasted, unsalted peanuts
1/2 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper

Preheat oven to 300°F. In a medium bowl, beat egg white with 1 tablespoon water until frothy. Add peanuts; toss to coat well. If necessary, pour peanuts into a strainer and let any excess liquid drain off. Combine remaining ingredients in a resealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Spread peanuts in a single layer on a nonstick baking sheet. Bake at 300°F, in center of oven for 15 minutes.


Stir peanuts, reduce heat to 275°F, and bake 45 minutes. Remove peanuts from the oven and loosen with a spatula. Cool in pan 30 minutes. Store in tightly covered container.

Yield: 9 servings (1/3 cup per serving)

Nutrition per serving: 334 cal; 23 g carb; 12 g pro; 24 g fat (61% cal from fat); 0 mg chol; 4 g fiber; 484 mg sod. (Source: USDA Handbook #8)

Pumpkin Pie Spiced Nut Mix
3 egg whites
2 teaspoons water
2 (12 ounce) cans peanuts
1 cup whole blanched almonds
1 cup walnut halves
1 3/4 cups granulated sugar
3 tablespoons pumpkin pie spice
3/4 teaspoon salt
1 cup raisins (can be omitted)

In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat.

Combine sugar, pumpkin pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15 x 10-inch baking pans. Bake, uncovered at 300 degrees F for 20 to 25 minutes or until lightly browned, stirring every 10 minutes. Cool.

Store in an airtight container.

Sweet and Spicy Pumpkin Seeds
1 cup pumpkin seeds from 1 (5 to 7 pound) pumpkin
5 tablespoons Splenda, divided
1/4 teaspoon coarse salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepper, or to taste
1 1/2 tablespoons peanut oil

Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.

Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from and discard. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 tablespoons of the sugar, salt, cumin, cinnamon, ginger and cayenne

Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and the 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.

These may be stored in an airtight container for up to 1 week.

Makes about 1 cup.


Tabasco Almonds
2 cups raw whole almonds, blanched or skin-on
2 tablespoons unsalted butter, melted
2 tablespoons Tabasco sauce (any variety)
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt

Preheat oven to 250 degrees F. Line a cookie sheet with parchment paper.

Place all the ingredients except the salt in a large bowl and toss until the nuts are well-coated. Transfer nuts to prepared cookie sheet and arrange in a single layer. Bake, stirring every 15 minutes, until the nuts are darkened but not burnt - about 45 minutes.

Remove from oven and immediately loosen the nuts with a metal spatula.

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aggies1ut

Cinnamon Glazed Walnuts
INGREDIENTS:
1/4 cup Splenda
1 1/2 teaspoons Ground Cinnamon
1/8 teaspoon Ground Red Pepper
1/4 teaspoon salt
1 egg white
2 cups walnut halves

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DIRECTIONS:
Heat oven to 250 degrees F. Combine Splenda, cinnamon, red pepper, and salt in a small bowl; set aside.
Beat egg white until foamy in a medium bowl. Add walnuts; tossing to coat. Add spice mixture; toss to coat nuts evenly.
Spread nuts on a greased baking sheet in a single layer. Bake 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.

Spicy Mixed Nuts
1 egg white
2 tablespoons cold water
2/3 cup walnut halves
2/3 cup pecan halves
2/3 cup whole almonds
1/2 cup Splenda sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

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DIRECTIONS:
Beat egg white and water until frothy. Stir nuts into mixture to coat, then drain slightly in a colander, 3-4 minutes. Mix sugar and spices in a plastic bag. Add nuts and shake to coat. Spread wet nut mixture in a single layer on a microwave-safe plate; microwave on high for 1 1/2 minutes, or until mixture is bubbly. Stir.
Microwave another 1 1/2 minutes. Remove; stir to separate. Cool. Store in a sealed container.

Anytime Almonds
INGREDIENTS:
2 cups dry roasted almonds, no salt added
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 sprig fresh rosemary, chopped
1 1/2 teaspoons kosher salt (do not use regular table salt)

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix together almonds, olive oil, garlic, and rosemary until nuts are completely coated. Season with salt. Spread evenly on a baking sheet.
Bake in a preheated oven for 10 minutes.

Indian Spiced Walnuts
2 large egg whites, lightly beaten
1 1/2 teaspoon curry powder
1 tablespoon ground cumin
1 1/2 teaspoon salt
1/2 teaspoon granulated sugar
4 cups walnut halves and pieces
Coat a large, shallow, baking pan with non-stick vegetable spray.
Mix egg whites with spices. Stir in walnuts and coat thoroughly. Spread in prepared pan.
Bake in 350 degree F oven for 15 to18 minutes, until dry and crisp. Cool completely before serving.
Makes 4 cups.

Cajun Spiced California Walnuts

2 large egg whites, lightly beaten
1 tablespoon garlic salt
2 teaspoons each: cayenne pepper and paprika
2 teaspoons each: dried basil, oregano and thyme
4 cups shelled California Walnut pieces

In large bowl, mix egg whites with seasonings; stir in walnuts and coat thoroughly. Spread walnuts on large, shallow baking pan coated with non-stick cooking spray.
Bake at 350°F 15 to 18 minutes or until dry and crisp. Cool thoroughly before serving.
Makes 4 servings.

Microwave Directions: Prepare ingredients as above. Spread prepared walnuts in large microwaveable dish. Microwave on High (100%) in 4 or 5 batches for 2 to 3 minutes each or until dry and crisp. Cool completely.

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DOMS

morningtime00

damn i hate splenda tho

aggies1ut

Then just substitute with another sugar substitute like Stevia.

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