Rosemary Almonds

Rosemary Almonds

Source: Party Appetizers: Small Bites, Big Flavors by Tori Ritchie

 

I love sneaking Worcestershire sauce into my recipes. It's one of

those ingredients that makes people ask, 'What's in this that tastes

so good? They'll say it about these nuts, if they can stop eating

them long enough to talk.

 

1 tablespoon butter

1 clove garlic, minced or pressed

1 tablespoon minced fresh rosemary leaves

1 1/2 cups (6 ounces) whole unsalted almonds

Salt

2 teaspoons Worcestershire sauce

 

Preheat the oven to 350 degrees F.

 

Melt the butter in a large nonstick skillet over medium-high heat.

Add the garlic and rosemary and stir a few seconds until fragrant.

Add the almonds and salt to taste (be generous) and stir about 1

minute or until the almonds are well coated with butter and spices.

Pour in the Worcestershire sauce, shake the pan vigorously, then stir

the almonds until glossy, about 1 minute.

 

Pour the nuts onto a baking sheet with 5ides and place it in the

oven; bake until the nuts are toasted and fragrant about 8 minutes.

Let them cool before serving. (Nuts can be stored in an airtight

container for up to 2 days.)

 

Makes 1 1/2 cups (12 servings)

Garlic Pita Chips

Garlic Pita Chips
Serves: 4
Serving Size: 8 chips
Take pita bread to a crunchy new level.
INGREDIENTS
2 pita breads
4 teaspoons olive oil
1 garlic clove, crushed
DIRECTIONS
1. Heat oven to 350 F.
2. Using a small knife or kitchen scissors, cut along circumference of each pita bread to remove folded edge.
3. Combine oil and garlic in a bowl.
4. Brush each pita round with the oil and garlic mixture.
5. Stack the rounds and then cut into 8 wedges.
6. Arrange wedges in a single layer on a baking sheet and bake for 8-10 minutes until chips are golden brown.
NUTRITION INFO
Calories: 126
Fat: 5.3 g
Carbohydrates:17.8 g
Protein: 3.2 g

The Big Game Chex Mix

The Big Game Chex® Mix

Go for the extra points with this touch-of-honey savory mix that’s perfect for munching during your favorite game.

Prep Time:15 min

Start to Finish:30 min

Makes:24 servings (1/2 cup each)

Use your favorite combination of Chex® cereal—just make sure to use a total of 9 cups.

3 cups Corn Chex® cereal

3 cups Rice Chex® cereal

3 cups Wheat Chex® cereal

2 cups honey mustard flavor small pretzel twists, pieces or nuggets

1 cup smoked almonds

1/4 cup butter or margarine

2 tablespoons yellow mustard or hot and spicy mustard

2 tablespoons honey

1 teaspoon seasoned salt

-1.  Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

1.  In large microwavable bowl, mix cereals, pretzels and almonds.

2.  In microwavable measuring cup, microwave butter, mustard, honey and seasoned salt uncovered on High 1 to 2 minutes or until butter is melted and mixture is hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring every 2 minutes, until mixture begins to brown.

3.  Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

1/2 Cup: Calories 130 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 290mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 3g); Protein 3g % Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 25% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*% Daily Values are based on a 2,000 calorie diet.

Honey-Roasted Chex Mix

Honey-Roasted Chex® Mix

Mix up this honey-of-a-crunchy snack mix and offer generous bowls of it instead of popcorn on family movie night.

Prep Time:15 min

Start to Finish:55 min

Makes:15 servings (1/2 cup each)

Be sure to use light corn syrup—the dark variety will make the snack a bit darker in color and stronger in flavor.

3 cups Corn Chex® cereal

2 cups Cheerios® cereal

1 1/2 cups Bugles® original corn snacks

1/2 cup honey-roasted peanuts or 1 cup pretzels

2 tablespoons light corn syrup

2 tablespoons honey

1 tablespoon butter or margarine

1/2 teaspoon vanilla

1.  Heat oven to 325°F. In very large bowl, mix cereals, snacks and peanuts.

2.  In 1-quart saucepan, heat corn syrup, honey and butter to boiling over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased 15x10x1-inch pan.*

3.  Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Break into bite-size pieces. Store in airtight container.

*A 13x9-inch pan can be used instead. Bake 24 minutes, stirring after 12 minutes.

High Altitude (3500-6500 ft): No change.

1/2 Cup: Calories 110 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 5g); Protein 2g % Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*% Daily Values are based on a 2,000 calorie diet.

Nacho Popcorn

Nacho Popcorn

10 cups popped popcorn
1/4 cup butter or margarine, melted
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/3 cup grated Parmesan cheese

Place popcorn in a large bowl. In a small bowl, combine butter, paprika, cumin and red pepper flakes. Pour over popcorn and toss to coat. Sprinkle with Parmesan cheese and toss again.

Orange Sugared Pecans

Orange Sugared Pecans

4 servings or 30 pecans

1 1/2 cups sugar

1/4 cup water

3 tablespoons orange juice concentrate

2 cups pecan halves

1/2 teaspoon orange zest

In a heavy saucepan, combine sugar,water and orange juice concentrate.

Cook over medium high heat, without stirring, until candy thermometer read 238 soft ball stage.

Remove from the heat, stir in pecans and orange peel.

Beat with a spoon until mixture thickens and loses its gloss, about 2

minutes.

Drop by teaspoonfuls onto waxed paper to harden.

Store in an airtight container.

Honey Roasted Cashews

Honey Roasted Cashews

Recipe #162564 | 10 min |
By: KITTENCAL
Apr 3, 2006

You can double or triple the recipe!
SERVES 8 , 1/4 cups (change servings and units)

6 tablespoons liquid honey (1/4 cup plus 2 tablespoons)
2 cups unsalted dry-roasted cashews
1 1/2 teaspoons salt (can use less salt)

Set oven to 350 degrees.

In a heavy skillet over low heat, add in honey stir until warmed.

Add in nuts and salt; toss thoroughly.

Transfer to a baking sheet and bake for about 10-12 minutes, or until the nuts are a slightly darker shade of brown and the honey is almost hardened.

Allow to cool then store in an airtight container.

Notes (from a comment on the Recipezaar site): I used pecans, because I love honey roasted pecans on my salads. I also used 4 cups pecans instead of the two, and still had plenty of honey. In fact, next time I will use 1/4 cup plus 1 tbsp honey. Otherwise the nuts just turned out sticky and messy. (I made it a second time to get it right!) I think the problem was with the change in nuts...it takes more cashews to fill a cup than pecans; thus, more surface area to cover with honey. My second try turned out almost perfect...that is why I am eliminating the other tbsp of honey. I baked these for the entire 12 minutes, then added a minute or two. Again, I think this is because of the change in nuts. When doubling the recipe, I would recommend not doubling the honey, otherwise they will turn out too sticky. These taste wonderful, as a snack or as a salad topping. Thanks for a wonderful recipe!

Barbecued Walnuts

Barbecued Walnuts

5 minutes prep, 20 min baking time, 20 min cooling time.

Makes 4 cups.

 

2 tablespoons butter

1/4 cup Worcestershire sauce

1 tablespoon ketchup

2 dashes Tabasco sauce

4 cups walnut halves

Cooking oil spray

Seasoned salt, such as Lawry's brand, to taste

 

Preheat the oven to 400 degrees.

Place the butter in a medium-size microwave-safe mixing bowl. Cover with a paper towel and microwave on high until melted, about 45 seconds.

Remove the bowl from the microwave and stir in the Worcestershire sauce, ketchup and Tabasco sauce. Add the walnuts and stir until they are well-coated.

Spray a 9-by-13-inch glass baking dish with cooking oil spray, and spread the walnuts evenly in the dish. Bake, uncovered, stirring every 5 minutes until lightly toasted, about 20 minutes.

Remove the pan from the oven and pour the walnuts out onto 2 layers of paper towels. Sprinkle with seasoning salt to taste. Cool to room temperature, about 20 minutes, and store in an airtight container, preferably a jar or tin, for up to 3 weeks at room temperature.

Nutrition information per serving

(1 tablespoon) | 45 calories (83 percent from fat), 4 g fat (1 g saturated), 1 mg cholesterol, 1 g protein, 1 g carbohydrate, trace amount dietary fiber, 16 mg sodium

Maple Pepper Pecans

Maple Pepper Pecans

 

Recipe courtesy Nigella Lawson, 2007

Show:   Nigella Express

Episode:   Holiday Snaps

 

I cannot, just cannot, allow myself to have even one of these as I'm

setting them out, or I know there will be none left for the party.

They're best eaten still a little warm (though be careful that

they're not hot or everyone will have a burnt mouth) though still

very good cold and, as with the olives, make a good present, bunged

into a jar and tied with a ribbon or somesuch.

 

1/2 stick unsalted butter

1/2 cup maple syrup

1 1/2 teaspoons table salt

1 teaspoon cayenne pepper

3 1/3 cups pecan halves

 

Melt the butter with the syrup, salt and cayenne pepper in a pan over

a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve.

Honey Roasted Holiday Mix

Honey Roasted Holiday Mix

6 c. popcorn popped

1 (5 oz.) can wide chow mien noodles

1c. honey roasted peanuts

5 tbsp. butter

3 tbsp. sugar

1 tsp. vanilla

1/2 tsp. cinnamon

In large roasting pan, mix popcorn and chow mien noodles.Melt butter and sugar together, stir in vanilla and cinnamon.Pour over popcorn, toss to coat.Bake at 250º for 1 hour, stirring every 20 minutes Add nuts, spread on paper towels to cool.Store airtight. Makes 11 cups.

Herbed Spiced Nuts

Herbed Spiced Nuts

Recipe Courtesy Gourmet Magazine Show:  Cooking Live

Episode:  Cooler Cuisine

2 tablespoons vegetable oil

1 teaspoon dried thyme, crumbled

1 teaspoon salt

1/2 teaspoon cayenne

2 cups assorted nuts --walnuts, pecans, hazelnuts, and natural almonds (with skins) Preheat oven to 350 degrees. In a bowl whisk together oil, thyme, salt, and cayenne. Add nuts and toss to coat well. Spread nuts and toss to coat well. Spread nuts in a shallow baking pan and roast in middle of oven 10 minutes.

Nuts may be made 3 days ahead and kept in an airtight container.

Serve nuts warm or at room temperature.

Make Your Own 100 Calorie Snacks

Found on the lid of my Ziploc Snack Size bags.

1 small orange

13 animal crackers

3/4 ounce cheddar cheese

1/2 cup dried apricot halves, unsweetened

45 small soy crisps

2 tablespoons mixed nuts ( take 1 TBSP nuts and 1/4 cup dried apricots for a nice snack!)

3/4 cup bran cereal

28 grapes

5 dates, dried, pitted, whole

3 mini chocolate chip cookies

1 cup blueberries

17 dry roasted peanuts

25 jelly beans

3 tablespoons raisins

You have any good ones to add?

Fried Goat Cheese Cigars

These are really, really good!

Fried Goat Cheese Cigars

Yield: 24 Servings

9 oz Fresh goat cheese; crumbled
1/2 c Chopped fresh parsley
1 Egg
1 tb Minced garlic
1 1/2 ts Paprika
1/2 ts Salt
1/2 ts Pepper
24 Wonton wrappers
1 Egg; beaten
Oil for frying

Mix cheese, parsley, egg, garlic, paprika, salt, and pepper. Place a scant tablespoonful on each wonton wrapper, in a strip along one edge, leaving 1/4" edge. Fold sides in and roll up. Brush edge with egg and press to seal.

Heat 1/4 cup oil until hot. Fry 6 at a time, until a deep golden brown, turning once, about 1 minute per side. Add more oil to skillet as needed. Serve hot.

Chili Cheese Tomatoes

Amy's Note: I don't care for canned green chilies and would probably substitute a chopped serrano or something similar.

Chili Cheese Tomatoes

1 cup sour cream
1/2 t. salt
1/4 t. pepper
1 T. flour
2 T. chopped green onions
2 T. chopped green chilies
3 tomatoes, peeled (drop in boiling water for 1 minute and slice thick)
2 cups cheddar cheese, shredded

Combine sour cream, salt, pepper, flour, onions, and chiles. Place tomato slices on a cookie sheet. Cover them with sour cream mixture and then cheese. Broil 4" from heat for 4 minutes or until cheese is melted.

Serves 4

Tasty Trail Mix

Tasty Trail Mix
Serves: 10
Serving Size: 1/4 cup
Filling and sweet -- try this good-for-you treat!

INGREDIENTS
Pick one ingredient from each list.
DRIED FRUIT (1 cup chopped)
Raisins
Dried pineapple
Dried apple rings
Pitted prunes
Dried peaches
Dried apricots
Mixed dried fruit
Dried banana chips
CEREAL (1 cup)
Bran Chex
Wheat Chex
Rice Chex
Corn Chex
Shredded wheat
Cheerios
Kix
NUTS & SEEDS (1/2 cup)
Sunflower seeds
Mixed nuts
Peanuts
Cashews
Pecans
Walnuts
EXTRAS (Optional) (1/2 cup)
Toasted soybeans
Popcorn
Pretzels
Chocolate chips
M & M candies
Peanut butter chips
Butterscotch chips

DIRECTIONS
Mix well and store in an airtight container.

NUTRITION INFO
Calories: 345
Fat: 14 g
Carbohydrates: 50 g
Protein: 14.5 g

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water
Preheat vegetable oil in a deep-fryer to 350 degrees F.
In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.

Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter.

Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water.

Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.

Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

Chili Con Queso Dip
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons hot sauce
In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Spicy Almonds

Spicy Almonds

Serves: 4

If you’re looking for a unique snack for work or in front of the TV, these almonds make a perfect portable alternative.

  1 cup almonds

  1 &1/2 teaspoons olive oil

  1/2 tablespoon paprika

  1/2 teaspoon chili powder

  1/2 teaspoon ground cumin

  1 teaspoon garlic salt

  Dash fresh ground pepper

1. Roast almonds in oil, stirring frequently in a skillet over medium low heat until slightly browned and crispy.

2. Toss nuts with spices until evenly covered.

3. Spread out on aluminum foil to cool completely and then store in an airtight container.

NUTRITION INFO (per serving)

Calories: 223.9

Fat: 19.9 g

Carbohydrates: 7.5 g

Protein: 7.7 g