SPICY MIXED NUTS …a make ahead food gift

 

SPICY NUTS

This is an excellent recipe to make as a hostess gift, or to just have on hand to serve with a glass of wine when company pops in.   This is kind of recipe non-bakers like to whip up.   It’s easy peasy to make.  Package this nut blend in cellophane bags tied with red ribbon.

2 cups salted peanuts

2 cups mixed nuts such as  almonds, walnuts, pecans

1 tbsp  vegetable oil

1 tbsp Worcestershire sauce

2 tsp granulated sugar

1 tsp teriyaki sauce

1 tsp dry mustard

1/4 tsp hot pepper sauce

In a large bowl, combine nuts.  In a small bowl combine oil, Worcestershire, sugar, teriyaki sauce, mustard and hot pepper sauce.  Add to nuts and mix well.  Let stand for ten minutes.

Spread nut mixture on to rimmed baking sheet lined with parchment paper.  Bake in 350°F. oven, stirring every 5 minutes, for 15 minutes or until slightly sticky.

Nuts can be stored in airtight container for up to 2 weeks, or tightly sealed and wrapped in the deep freeze for a month or so.  Makes 4 cups.

Spicey Mixed Nuts ... make ahead food gifts
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: Snack appetiser
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: 4 cups
This is an excellent recipe to make as a hostess gift, or to just have on hand to serve with a glass of wine when company pops in. This is kind of recipe non-bakers like to whip up.
Ingredients
  • 2 cups salted peanuts
  • 2 cups mixed nuts such as almonds, walnuts, pecans
  • 1 tbsp vegetable oil
  • 1 tbsp Worcestershire sauce
  • 2 tsp granulated sugar
  • 1 tsp teriyaki sauce
  • 1 tsp dry mustard
  • ¼ tsp hot pepper sauce
Instructions
  1. In a large bowl, combine nuts. In a small bowl combine oil, Worcestershire, sugar, teriyaki sauce, mustard and hot pepper sauce. Add to nuts and mix well. Let stand for ten minutes.
  2. Spread nut mixture on to rimmed baking sheet lined with parchment paper. Bake in 350°F. oven, stirring every 5 minutes, for 15 minutes or until slightly sticky.
Notes
Nuts can be stored in airtight container for up to 2 weeks, or tightly sealed and wrapped in the deep freeze for a month or so.

 

 

 

 

 

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