Best 20 Spicy Nuts Recipes

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

SWEET & SPICY NUTS

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

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.

SWEET AND SPICY NUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place the nuts on a large baking pan and bake in the preheated oven 10 to 12 minutes, taking care they do not burn. Remove from heat and let cool approximately 5 minutes.
• In a small bowl, mix the white sugar, brown sugar, salt, pepper, cumin, curry powder, cloves and cinnamon.
• In a large saucepan over medium heat, place the nuts and approximately 1/2 the sugar mixture. When the mixture begins to melt, mix in the remaining mixture. Shake the pan until all the nuts are coated, about 5 minutes. Use a spoon to separate nuts that stick together. Remove from heat and cool on a lightly greased baking sheet or wax paper. Separate the nuts to prevent sticking.

HOT AND SPICY COCKTAIL NUTS

Steps:

• Melt the butter in a large heavy skillet over low heat. Add the worcestershire sauce, paprika, hot pepper sauce, salt, garlic powder, onion powder, black pepper and cayenne. Mix well.
• Add the nuts and toss well to coat. Cook for 20-25 minutes on low heat, stirring frequently, until the nuts are lightly toasted. Drain on paper towels and serve hot, or store in an airtight container at room temperature until ready to serve.

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 BROCCOLI RABE WITH PARMESAN AND PINE NUTS

Steps:

• Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
• Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.
• In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.
• Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.
• Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.

EMERIL'S SPICY COCKTAIL NUTS

Steps:

• Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.

HOT AND SPICY NUTS (SMOKE HOUSE ALMONDS)

Steps:

• Set oven to 350°F.
• Mix all ingredients (first 9 ingredients) except the nuts and kosher salt; mix well.
• Add nuts; toss to coat.
• Arrange on cookie sheet.
• Bake until nuts are toasted (watch closely as these will toast quickly!).
• Toss with kosher salt (or 1/4 teaspoon or more regular table salt).
• Store in an airtight container or freeze for up to 3 months.

CROCK POT SPICY CHILI NUTS

Steps:

• Mix your nuts, butter and seasoning mix well.
• Place in crock pot on low for about 2 hours.
• Remove the lid and turn heat to high and cook for about 10 more minutes or so.
• Can eat warm or put into nut dishes.

SPICY NUTS

Steps:

• In a heavy skillet, heat oil over medium heat; add nuts. Cook and stir for 3-5 minutes or until lightly browned; drain. Add the seasonings; stir to coat. Cool completely. , To serve warm, place in a baking pan. Heat at 300° for 5 minutes.

SWEET AND SPICY MIXED NUTS

Steps:

• Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Melt 3/4 sup butter in large non-stick skillet over medium heat. Add sugar, 6 tableshppons water, salt, and spices; stir until sugar dissolves.
• Add all nuts; stir. Cook until liguid thickens and coats nuts, stirring often, about 4 minutes. Divide nuts and syrup between sheets; spread in single layer. Bake until glaze is golden and crisp, stirring often, about 15 minutes. Cool on sheets.
• Store airtight at room temperature.

SPICY CURRIED NUTS

Steps:

• In a large bowl, combine the first eight ingredients. Add pecans and walnuts; toss to coat. Spread in a single layer in an ungreased 15x10x1-in. baking pan. , Bake at 275° for 50 minutes or until nuts are golden brown, stirring occasionally. Cool. Store in an airtight container.

SPICY COCKTAIL NUTS

Steps:

• Whisk egg white and water together until foamy.
• Pour over nuts in bowl.
• Place nuts in strainer and strain for 3 minutes.
• Place into brown paper lunch bag.
• Mix all spices together in small bowl while draining nuts.
• Pour worcestershire sauce over nuts and add spices to bag.
• Shake until well coated.
• Place on baking sheet.
• Bake 15 minutes at 275, stirring once.
• Lower heat to 225 and bake 30 minutes more, stirring every 15 minutes.
• Cool and enjoy.
• Store in airtight container.

SWEET & SPICY CURRIED NUTS

Steps:

• Preheat oven to 250°. In a large bowl, whisk egg white until frothy. Add nuts; stir gently to coat. In a small bowl, combine brown sugar and seasonings. Sprinkle over nut mixture and toss to coat. Spread into a greased 15x10x1-in. baking pan. Bake 1-1/2 to 2 hours or until dry and crisp, stirring every 15 minutes. Cool completely. Store in an airtight container.

SPICY ROSEMARY NUTS

Steps:

• Preheat the oven to 350 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
• In a medium bowl, whisk the egg white and salt just until foamy. Add the maple syrup, rosemary and cayenne pepper. Stir in the nuts and sunflower seeds and toss until coated.
• Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 20 to 25 minutes, stirring halfway through. Let cool before serving or storing.

SPICY CURRIED LENTIL STEW WITH CASHEW NUTS

Steps:

• Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
• Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
• While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
• If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.

FEEJ'S SWEET & SPICY CHIPOTLE NUTS

Steps:

• Beat egg white until stiff peaks.
• Drizzle honey into the egg whites while still mixing.
• In a separate bowl, mix chipotle powder, salt, black pepper, cayenne pepper & sugar together.
• Mix all 6 cups of your favorite nuts in the egg white - honey mixture until well coated.
• Pour spice mixture over the nuts & mix until well combined.
• Pour nuts into pan, spreading evenly & bake in 350 oven for about 20-25 minutes or until golden and fragrant. You will want to stir the nuts a couple of times, about every 7 minutes.
• Remove from pan & allow to cool.

SWEET AND SPICY NUTS

Steps:

• Preheat oven to 325°f.
• Grease two 15 1/2" x 10 1/2" jelly-roll pans.
• In small bowl, stir sugar, salt, cumin, cinnamon, black pepper, and red pepper.
• In large bowl, with wire whisk, beat egg white until foamy.
• Stir nuts into egg white.
• Add sugar mixture; toss until nuts are thoroughly coated.
• Divide nut mixture between prepared jelly-roll pans, spreading evenly.
• Bake nuts 25-27 minutes or until golden brown and dry, stirring twice during baking.
• With slotted spoon, transfer nuts to waxed paper; spread in single layer to cool.
• Store nuts in tightly covered container at rool temperature up to 1 month.

KRABBY CRAB COLESLAW WITH SPICY NUTS

Steps:

• Preheat oven to 300°F.
• In a small bowl, whisk together oil, sugar, garam masala, curry and cayenne, add peanuts and mix well.
• Bake on a nonstick cookie sheet 20 minutes, remove and cool on paper towels.
• Combine cole slaw mix, green onion, tomato and Krab in a large bowl.
• In a small bowl, whisk together mayo, vinegar and sugar.
• Pour dressing over cabbage mixture, season with salt and pepper, toss to combine, refrigerate 2 hours or overnight and top with nuts just before serving.