Best 12 Spicy Mixed Nuts And Seeds Recipes

SPICED MIXED NUTS

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.
• Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
• Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat.
• Hotter: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed.
• Hottest: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.

SPICY MIXED NUTS

Steps:

• In a large skillet, melt butter over low heat. Add nuts and Worcestershire sauce; cook and stir 5-7 minutes. Drain on paper towels. Place nuts in a large bowl. Combine remaining ingredients; sprinkle over nuts, tossing to coat. Cool. Store in an airtight container at room temperature.

SPICED MIXED NUTS

Steps:

• Combine sugar, Worcestershire sauce, olive oil, salt, and cayenne pepper in a bowl. Stir in nuts to coat. Bake at 300 degrees on a rimmed baking sheet until toasted, about 20 minutes. Stir and let cool.

SPICY MIXED NUTS & SEEDS

Steps:

• combine all ingredients in a large bowl.
• preheat oven to 300.
• line a baking pan with tin foil, spray with cooking spray.
• spread the mixture in pan and bake for 15 minutes, stirring once.
• cool in pan, about 15 minutes.

SPICED NUTS AND SEEDS

Steps:

• Preheat oven to 325°F. Mix nuts, flaxseed, sunflower seeds, and quinoa in a bowl. In another bowl, whisk together egg whites and 1 1/2 teaspoons salt with the cayenne, cumin, cinnamon, and honey. Pour over nut mixture, and toss to combine.
• Spread evenly on a parchment-lined baking sheet, and bake until dry and darkened, stirring occasionally, about 30 minutes. Season with more salt, if desired. Remove mixture from parchment while cooling so it does not stick. Nuts can be stored for up to 2 weeks in an airtight container at room temperature.
• Nutrition Information
• (Per 1/4-cup serving)
• Calories: 169
• Saturated Fat: 1.2g
• Unsaturated Fat: 11.3g
• Cholesterol: 0mg
• Carbohydrates: 8.4g
• Protein: 5.5g
• Sodium: 113mg
• Fiber: 2.6g

SWEET-AND-SPICY MIXED NUTS

Steps:

• Preheat oven to 350ºF. Toss 1 cup blanched almonds, 1 cup pecans, 1 cup walnuts, 1/4 cup raw pumpkin seeds, 1/3 cup pure maple syrup, 2 Tbsp. olive oil, 2 Tbsp. rosemary leaves, 2 tsp. crushed red pepper flakes, 1 tsp. hot smoked Spanish paprika, and 1 tsp. kosher salt in a medium bowl. Roast on a rimmed baking sheet, tossing occasionally, until nuts are toasted, 20-25 minutes. Spread out on parchment paper, breaking up clusters. Let cool.
• Nuts can be candied 2 days ahead. Store airtight at room temperature.

SPICY MIXED NUTS

Steps:

• 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.

SPICY MIXED NUTS AND SEEDS

Steps:

• 1. Prepare the cumin seeds and chaat masala. Then, in a small bowl, mix together the cumin seeds, chaat masala, cayenne pepper, and black salt.2. Heat the oil in a medium-size nonstick wok or saucepan over medium heat and fry the nuts until golden, about 1 minute. Before removing them from the wok, hold them for a few seconds between the slotted spatula and the sides of the wok to drain out as much oil as possible. (Do not drain them on paper towels, or the spices will not adhere.) Transfer them to a medium bowl, quickly add the spice mixture and toss well, making sure that the nuts are well coated.3. Remove all the oil from the wok, then in whatever oil remains on the wok surface, stir-fry the seeds over medium-low heat until the seeds are fragrant and golden, 1 minute. Add to the spiced nuts and toss together. Taste and adjust seasonings. (Keep in mind that the warm nuts will be soft, but will harden as they cool.) Let cool completely then serve or transfer to an airtight container and store 2 to 3 weeks at room temperature or about 3 months in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICED MIXED NUTS

Steps:

• In a microwave-safe bowl, combine the first six ingredients. Stir in the water. Microwave, uncovered, on high for 45 seconds; stir. Add nuts and stir until well-coated. Cook, uncovered, on high for 3-4 minutes or until syrup begins to harden, stirring after each minute. Immediately pour onto a greased foil-lined baking sheet and separate nuts. Cool completely. Store in an airtight container.

SPICY MIXED NUTS AND SEEDS

Steps:

• 1. Prepare the cumin seeds and chaat masala. Then, in a small bowl, mix together the cumin seeds, chaat masala, cayenne pepper, and black salt.2. Heat the oil in a medium-size nonstick wok or saucepan over medium heat and fry the nuts until golden, about 1 minute. Before removing them from the wok, hold them for a few seconds between the slotted spatula and the sides of the wok to drain out as much oil as possible. (Do not drain them on paper towels, or the spices will not adhere.) Transfer them to a medium bowl, quickly add the spice mixture and toss well, making sure that the nuts are well coated.3. Remove all the oil from the wok, then in whatever oil remains on the wok surface, stir-fry the seeds over medium-low heat until the seeds are fragrant and golden, 1 minute. Add to the spiced nuts and toss together. Taste and adjust seasonings. (Keep in mind that the warm nuts will be soft, but will harden as they cool.) Let cool completely then serve or transfer to an airtight container and store 2 to 3 weeks at room temperature or about 3 months in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HOT & SPICY MIXED NUTS

Steps:

• Heat oven to 250 degrees.
• in medium bowl beat egg and water at high speed til stiff.
• In small bowl combine melted butter, all spices, salt and peppers. Mix well.
• Add nuts to egg mixture. Stir to coat well.
• Add 1/2 spice mixture to nuts. Stir to coat.
• Add remaining spice mixture. Stir till evenly coated.
• Spread nuts evenly on cookie sheet that has been covered with aluminum foil.
• Bake in oven for 1 hour. Stir every 15 minutes.
• Remove from oven. Cool well before storing.

SPICY SEED MIX

Steps:

• Preheat the oven to 160C/ 140 fan/ Gas mark 3.
• Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for 15 - 20 mins until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container for up to 3 weeks.