Sugar 'n' Spice Nuts
Spiced Nuts
Honey Roasted Almonds
Sugar-Coated Pecans
Sugar & Spice Nuts
Curried Cashews
Sugar-Coated Pecans


Here are some I have collected.

Sugar 'n' Spice Nuts

3 cups lightly salted mixed nuts
1 egg white
1 tablespoon orange juice
2/3 cup sugar
1 Tbsp. grated orange peel
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 teaspoon ground allspice

Place nuts in a large bowl. In a small bowl, beat egg white and orange
juice with a fork until foamy. Add sugar, orange peel, cinnamon, ginger
and allspice; mix well. Pour over nuts and stir to coat. Spread into an
ungreased 15 inch x 10 inch x 1 inch baking pan. (Preferably line with
parchment paper to prevent nuts from sticking).
Bake at 275 degrees, stirring every 15 minutes, for 45-50 minutes or
until nuts are lightly browned. Cool completely. Store in an airtight
container. Yield: 4 cups. (Note: Do not over bake these - They will get
crispier once you take them out of the oven).



Spiced Nuts

2 cup whole almonds
2 cup blanched peanuts
2 cup sugar
1/2 cup butter or margarine
3 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. allspice
1 tsp. ginger
1 tsp. salt

Combine all ingredients in electric skillet. Cook over medium heat (350
degrees) stirring constantly until sugar is melted and golden brown,
coating nuts (approximately 15 minutes). Spread nuts in thin layer of foil
lined baking sheet; cool. Break into clusters. Enjoy!



Honey Roasted Almonds

2 cup whole almonds, skins on
1/4 cup sugar
1/2 tsp. salt
2 Tbsp. honey
2 Tbsp. water
2 tsp. almond or vegetable oil

Spread the almonds in a single layer in a shallow ungreased baking pan and
place in a cold oven. Bake at 350 degrees, stirring occasionally, until
the internal color of nuts is tan (12 to 15 minutes). Remove from oven and
set aside. Thoroughly mix the sugar and salt. Stir together the honey,
water and oil in a medium size pan and bring to a boil over medium heat.
Stir in the roasted almonds and continue to cook and stir until all the
liquid has been absorbed by the nuts (about 5 minutes). Immediately
transfer to a medium bowl and sprinkle sugar mixture over all and toss.
Spread on wax paper.


Sugar-Coated Pecans

1 tablespoon egg white
2 cups pecan halves
1/4 cup sugar
2 teaspoons ground cinnamon

In a bowl, beat egg white until foamy. Add pecans and toss until well
coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat.
Spread in a single layer on an ungreased baking sheet. Bake at 300'F for
30 minutes or until browned. Cool on waxed paper. Yield: 3 cups.



Sugar & Spice Nuts

3/4 cup sugar
3 tablespoons water
1 egg white, lightly beaten
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 cups pecan halves
1-1/2 cups whole unblanched almonds

In a large bowl, combine the first eight ingredients; mix well. Add nuts
and stir until coated. Spread evenly in a greased 15 x10 x1 inch baking
pan. Bake at 250 F for 45 minutes or until golden brown, stirring every 15
minutes. Spread on a waxed paper-lined baking sheet to cool. Store in an
airtight container. Yield: 3-1/2 cups.



Curried Cashews

1/4 cup butter or margarine
1 can (10 ounces) salted cashews
2 tablespoons curry powder
1/2 teaspoon salt

In a skillet, melt butter. Add cashews; cook and stir over medium heat
until lightly browned, about 10 minutes Remove to paper towels to drain.
Sprinkle with curry powder and salt. Yield: 2 cups.



Sugar-Coated Pecans

2 cups pecan halves
1/4 cup sugar
2 teaspoons ground cinnamon

In a bowl, beat egg white until foamy. Add pecans and toss until well
coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat.
Spread in a single layer on an ungreased baking sheet. Bake at 300'F for
30 minutes or until browned. Cool on waxed paper. Yield: 3 cups.




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