Food recipes
Spicy Maple Nuts
Spicy Maple Nuts Ingredients: nuts, almonds syrup, maple, canadian butter, without salt spices, chili powder salt, table spices, pepper, red or cayenne Directions: Preheat oven to 300F (150C). Line a baking sheet with...
Spicy Maple Nuts
Ingredients:
nuts, almonds
syrup, maple, canadian
butter, without salt
spices, chili powder
salt, table
spices, pepper, red or cayenne
Directions:
Preheat oven to 300F (150C).
Line a baking sheet with foil.
Lightly spray with non-stick cooking spray or lightly coat with vegetable oil.
Place nuts in a large bowl.
In a small saucepan over medium heat, stir syrup with butter, 1 tsp chili powder, salt (omit if using salted nuts), and 1/4 tsp cayenne until it bubbles.
Immediately drizzle over nuts, stirring constantly until evenly coated.
Spread nuts in a single layer on prepared baking sheet.
Bake in center of.
oven (this is important - if they are too close to the bottom of the oven they will burn!
), stirring occasionally, until glazed, 20 - 25 minutes.
Remove from oven.
Sprinkle with remaining chili powder and cayenne and stir.
Let cool on sheet, stirring occasionally.
Nuts will keep well in an airtight container in the fridge for 5 days or in.
the freezer up to two weeks.
(from Chatelaine magazine December 2003).
Ingredients:
nuts, almonds
syrup, maple, canadian
butter, without salt
spices, chili powder
salt, table
spices, pepper, red or cayenne
Directions:
Preheat oven to 300F (150C).
Line a baking sheet with foil.
Lightly spray with non-stick cooking spray or lightly coat with vegetable oil.
Place nuts in a large bowl.
In a small saucepan over medium heat, stir syrup with butter, 1 tsp chili powder, salt (omit if using salted nuts), and 1/4 tsp cayenne until it bubbles.
Immediately drizzle over nuts, stirring constantly until evenly coated.
Spread nuts in a single layer on prepared baking sheet.
Bake in center of.
oven (this is important - if they are too close to the bottom of the oven they will burn!
), stirring occasionally, until glazed, 20 - 25 minutes.
Remove from oven.
Sprinkle with remaining chili powder and cayenne and stir.
Let cool on sheet, stirring occasionally.
Nuts will keep well in an airtight container in the fridge for 5 days or in.
the freezer up to two weeks.
(from Chatelaine magazine December 2003).