Best 7 Orange Ancho Spiced Nuts Recipes

ANCHO SPICED NUTS

Steps:

• Preheat oven to 350⁰F (175C⁰). Line baking sheet with parchment paper and reserve.
• Add nuts to a large bowl. Mix spices, salt & sugar together in a small bowl or directly in with nuts. Toss nuts with spice blend using a rubber spatula.
• Separate eggs reserving whites in a small bowl. Lightly whisk egg until white and foamy - not whipped. Toss foamy egg whites with nuts using a spatula, being sure to scrape sugar & spices from the bottom of the bowl to coat completely.
• Spread coated nut mixture onto the parchment-lined baking sheet, one layer deep.
• Roast nuts in preheated 350⁰F (175C⁰) oven for 15 minutes then remove and turn nuts to roast the other side. This is a sticky job. Nuts are hot and coated with sugar and egg white, so use caution and rinse your spatula directly following or the candy coating will harden and then... it's a bitch to get off.
• Return nut mixture to 350⁰F (175C⁰) oven for an additional 20 - 25 minutes. Nuts should smell rich and sweet and look glossy and dark. Remove from oven and cool completely on a wire rack. The candy coating hardens as it cools. (Don't snack, they're scorching hot!)
• Once cool break apart lightly to separate into bite-sized clumps. (NOW you can snack!) Keep in a sealed jar or zip lock bag. Ancho Spiced nuts have a shelf life of about 30 days if kept dry.

ORANGE-ANCHO SPICED NUTS

Steps:

• Preheat oven to 275°. In a large bowl, beat egg white and water until frothy. Add nuts; stir gently to coat. Combine the sugar, pie spice, orange zest and chili pepper; add to nut mixture and gently stir to coat., Spread into an ungreased 15x10x1-in. baking pan. Bake 35-40 minutes or until lightly browned, stirring once. Sprinkle with chips. Cool completely. Break into pieces. Store in an airtight container.

SPICED BAR NUTS WITH ORANGE BITTERS

Steps:

• Preheat the oven to 325 degrees F.
• Prepare a baking sheet with parchment paper and nonstick spray, or line it with a silicone baking mat.
• In a large bowl, combine the honey, brown sugar, garam masala, chile flakes, fennel seeds, orange bitters and kosher salt. Stir to combine. Add the mixed nuts and toss well.
• Spread the nuts out evenly on the prepared baking sheet and bake for 20 to 25 minutes. Be sure to give them a toss halfway through the cook time.
• When you pull the nuts out of the oven, give them a generous sprinkling of fleur de sel and then let them cool completely. Once cooled, you can break them apart and serve.

ORANGE SPICED CASHEWS

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, mix cashews with corn syrup until evenly coated. Set aside.
• In a small bowl, combine salt, zest, ginger, coriander, cumin, and cayenne. Sprinkle mixture over nuts, and stir until nuts are evenly coated. Transfer to one of the prepared baking sheets; spread in a single layer, separating nuts.
• Bake until the nuts are golden and the syrup is bubbling, about 15 minutes. Immediately transfer nuts to the other baking sheet. Separate cashews; let cool.

ANCHO-SPICED NUTS

Steps:

• Melt the butter in a large skillet over low heat. Stir in the nuts, the sugar, and the spices, and toast them together for about 6 minutes. Transfer to a sheet tray, and cool completely. Put the spiced nuts in a Mason jar, and tie with a bow to give as a gift.

CANDIED SPICED NUTS

Steps:

• Combine all ingredients in a medium size heavy skillet. Heat over medium-high heat to boiling.
• Cook, stirring constantly, until all of the liquid is evaporated and nuts are coated and sugary (approximately 5 minutes).
• Transfer to a non-stick baking sheet; break nuts apart while still warm. Let cool.

CRUNCHY ORANGE CARDAMOM SPICED NUTS

Steps:

• Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
• Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with orange zest, orange juice, vanilla extract, and salt.
• Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
• Combine sugar, ground cardamom, and pepper; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
• Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
• Cool, then break apart nuts and serve.
• Store in an air tight container for up to 3 weeks.