Sweet with Heat Cinnamon Sugar Candied Nuts

by Averie Sunshine on June 20, 2013

A couple weeks ago I wanted to make my husband something for Father’s Day he’d really enjoy.

Nothing was coming to mind but finally a lightbulb went off. Nuts!

Over the years of living with me and in SoCal in the land of kombucha and chocolate kale chips, he’s become much more adventurous.

He even jumped at the chance to do a 3-Day Juice Cleanse with me and thrived.

The problem is that when I ask him what he’d like me to make, I’m met with idunno’s, whateveryouwant’s, and idontcare’s.

If someone was cooking for me and asked me what I wanted, I could tell them right down to the gram how big to make a wad of cookie dough so it bakes into perfect cookies. My husband, well, not so much.

But he likes nuts, especially candied nuts. They’re salty-and-sweet, crunchy, and highly addictive. Most people can’t say no. Although I don’t like nuts baked into desserts, on their own, I can go to town on them.

The smell of candied nuts wafting through the shopping malls before Christmas is positively intoxicating. Something so good shouldn’t be confined to just a month or two of the year.

These shopping mall-style candied nuts are fast and easy to make and ready in a half hour. The aroma that wafts through your house while they bake is so intoxicating that you’ll wish you could bottle it.

For this mix, I used 1 cup each of pecans, walnuts, and almonds. Pecans are great here because their nooks and crannies trap the coating mixture especially well.

In the coating mixture, I used one tablespoon of cinnamon and one-half teaspoon of cayenne pepper. The nuts aren’t intense firebombs where you’ll need to immediately guzzle water. Rather, it’s a creeper heat. The kind that sneaks up on you.

After a handful, your sinuses will be wide open, but you’ll reach for another handful. Food with heat is addictive. The more you have, the more you want.

If you’re not into heat, either reduce or eliminate the cayenne. Still tasty, minus the open sinuses.

The sweet-with-heat, caramelized, crispy, brown sugary coating is so good.

The stray bits of it that fall off are even better than the nuts themselves for me. I love finding bonus chunks of it laying loose in the jar. It’s the streusel topping principle. I love to pick at any sort of brown sugary crumbs.

The nuts make great last-minute gifts and anything homemade in under a half hour is a winner. Don’t wait for Christmas. Bring some to a summer bbq, a pool party, or a neighborhood cookout. You’ll be the hit of the party as people stand around crunching and munching.

We’ve been doing our share of crunching and munching alright.

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The smell of candied nuts wafting through the air at shopping malls before Christmas is one of the best parts of holiday shopping. Munch on a these shopping mall-style candied nuts at home, year-round. Although there's some heat from the cayenne, they're not overly hot or spicy. If you're not a fan of heat or are making these for others who aren't, reduce or omit it. The nuts make great gifts, but they may not last long enough to give away. They're addictively crunchy and once you grab a handful, you'll need at least five more.

Yield: about 4 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

3 cups nuts (pecans work very well to absorb the coating; I used 1 cup each of pecans, walnuts, and almonds. All were raw and unsalted)
1 egg white, whisked to frothy
1 tablespoon water
2/3 cup granulated sugar
1/3 cup brown sugar, packed (light or dark is fine)
2+ teaspoons cinnamon (I used 1 tablespoon)
1 teaspoon Kosher salt, or to taste
1/2 teaspoon cayenne pepper, or to taste (reduce to 1/4 teaspoon for milder heat)

Preheat oven to 300F. Line a baking sheet with parchment paper; set aside.In a large bowl, add the nuts; set aside. I used 1 cup each of pecans, walnuts, and almonds. All were raw and unsalted.In a small bowl, whisk together the egg white and water until frothy, foamy, and bubbly, about 2 minutes by hand. Pour mixture over nuts and toss to coat evenly; set aside.In a medium bowl, whisk together the remaining 5 ingredients. Dump over the nuts and toss to coat evenly.Turn nuts out onto to prepared baking tray, spreading them in an even flat layer.Bake for 28 to 30 minutes, or until coasting is crisped, dried and candied. Stir nuts once midway through cooking. Lift the parchment paper with the nuts on it off the baking tray, set it on the counter, and allow nuts to cool. When nuts are cool enough to handle, if desired, break apart large clusters.Transfer nuts to airtight containers or jars. Nuts will keep airtight at room temperature for at least 1 month.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Revised and posted as of March 4, 2013

Prime Publishing, LLC ("Company," "we" or "us") reserves the right to revise this Privacy Policy at any time simply by posting such revision, so we encourage you to review it periodically. In order to track any changes to this Privacy Policy, we will include a historical reference at the top of this document.

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Sweet Onion & Cherry Pork Chops

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Secrets for Successful Sweet Rolls

After punching down the dough, let it rest for 10 minutes. This allows the dough to relax, which makes it easier to roll out.

Roll up dough firmly. If it's too loose, you'll see air pockets or large gaps when cut. If it's too tight, the bread will crack.

A simple way to slice cinnamon rolls or sticky buns is to place a piece of unflavored dental floss or heavy-duty thread under the rolled dough, 1-in. from the end. Bring the floss up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-in. interval.

Evenly space the cut rolls in the pan, leaving room around each to allow for the final rising.

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Stir-Fry: Sweet and Spicy Stir Fry with Chicken and Broccoli

Feb 15, 2006 This was good. I used a chili garlic sauce (found in the Asian section of your grocery store)aproximately 1 tablespoon and used fresh minced ginger approximately 1 tablespoon. I also added a lot more veggies: edamame, baby carrots, bok choy, red pepper and the broccoli. I seasoned my chickend with garlic and season salt and ommitted the reg salt that was called for. This was great but VERY spicy. Next time I will reduce the amount of chili garlic sauce that I use and perhap will add a little sugar. I doubled my sauce and added all of the ingredients (soy, broth, hoisin -- to taste.)

—Heaven 

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Stuffed Cabbage: Sweet and Sour Stuffed Cabbage

Sweet and Sour Stuffed Cabbage

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 599
Calories from Fat: 164

% Daily Value * Total Fat 18.2g 28 % Saturated Fat 6.8g 34 % Cholesterol 125mg 42 % Sodium 1255mg 50 % ** Potassium 1685mg 47 % Total Carbohydrates 82.9g 27 % Dietary Fiber 11.4g 46 % Protein 33.4g 67 % ** Sugars 44.6g ** Vitamin A 47 % ** Vitamin C 195 % ** Calcium 27 % ** Iron 76 % ** Thiamin 46 % ** Niacin 124 % ** Vitamin B6 66 % ** Magnesium 41 % ** Folate 98 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Sweet Ham Steak

In Markesan, Wisconsin, Nancy Smits needs just three ingredients to fix this sweetly seasoned ham slice. "It's a quick-and-easy main dish for brunch or any meal," she reports.

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Sweet, Sour, Buttery Brilliance: Cherry-Almond Rugelach

What happens when you combine tangy cream-cheese-flecked pastry dough with a dollop of cherry-almond filling? Magic - pure magic. Rolled together into a charming shape reminiscent of a crescent roll, these addictive pastries are almost like a doughier handheld cherry pie, though really they're in a class all by themselves.

Two warnings: first off, these are not the sort of treat you whip up at a moment's notice. Make certain to devote a lazy afternoon to the process, though they're hardly as involved as homemade petit fours or a laminated-dough pastry like a danish. Secondly, make more than you think you'll need, even if that means doubling the recipe, as it's near-impossible to devour just one. (If doubling, make two separate batches of the dough, though the filling can be doubled to no ill effect.) Otherwise, enjoy!

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Privacy Policy / Your California Privacy Rights
Revised and posted as of March 4, 2013

Prime Publishing, LLC ("Company," "we" or "us") reserves the right to revise this Privacy Policy at any time simply by posting such revision, so we encourage you to review it periodically. In order to track any changes to this Privacy Policy, we will include a historical reference at the top of this document.

This Privacy Policy will tell you, among other things:

Your California privacy rights.
How we collect information and what information we collect.
How we may use information.
How we may share information.
Your choices regarding the sharing of information.

ACKNOWLEDGEMENT/YOUR AGREEMENT
Company websites are not intended for use by individuals under the age of 18 or those who are not legal residents of the United States. By using our website or submitting information to us, you consent to the Company's use and sharing of the information collected or submitted as described in this Privacy Policy. If you are not 18 years of age or older and a valid resident of the United States or you do not agree with the terms of this Privacy Policy, do not provide us with any information or use any of the products or services offered or provided on Company websites or through Company technology.

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Beginning January 1, 2005 under California's "Shine the Light" law, California residents who provide personal information in obtaining products or services for personal, family or household use are entitled to either: (1) a list detailing the categories of information shared and the entities to which such information was provided; or (2) to be notified of a mechanism by which a consumer may opt-out of having their information shared with third parties. We have elected the second option. To opt-out of having your information shared with third parties please write to us.

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Sweet Cherry French Toast

You’ll be proud to serve this tasty brunch bake from Elisa Lochridge, Beaverton, Oregon. The cherry topping and dollop of yogurt make each bite a special treat.

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Slow Cooker Recipes: Elaine's Sweet and Tangy Loose Beef BBQ

Jul 12, 2007 This is really good. I'm giving it 4 stars because I think the cook time is way off. I used only a 2.75 lb. roast, and after 5 hours it was JUST getting to the point of being able to easily shred. The taste though is divine! I halved the recipe (since I was using a smaller roast), added a packet of Onion Soup Mix (per others reviews, thought this was a good addition) and added a quartered whole onion while it cooked. After the meat was done, I took out the 1/2 cup of broth, and then put the rest in a saucepot. I then added to the broth pot all the ingredients and brought to a slow boil for a couple of minutes, then added everything (meat and sauce) back to the crockpot for another 4 hours on low. Because I was running low on ketchup, and based on the reviews, I only used 1/4 cup ketchup and 1 1/4 cups Hickory Smoke Kraft BBQ sauce (for full recipe, I'd use 1/2 cup ketchup and 2 1/2 cups BBQ Sauce). I did not use the additional salt because of the soup mix, and I used maybe 6 shakes (12 for full recipe) of Tabasco in place of the cayenne. This recipe tastes authentic and it's addictive! Served with cornbread. (Sorry, I think this is the longest review ever!)

—NikkysNiche 

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Strawberry Sweet Rolls with Vanilla Cream Cheese Glaze

by Averie Sunshine on May 15, 2013

I had been wanting to make a fruit-based sweet roll for awhile and so I went for it.

They were my Mother’s Day present to myself.

Sweet rolls, filled with jam, and topped with a vanilla cream cheese glaze is my idea of a happy Sunday morning. Especially since I started them the night before and built in a make-ahead/overnight option for anyone who doesn’t relish getting up at 5am to start baking.

I’ve had my eye on the Food and Wine Raspberry Swirl Sweet Rolls, but it makes a huge batch. Nice as it sounds, we don’t want or need a sheet-pan full of jelly rolls for our little family of three. So I came up with these.

Like I did in the recent Soft and Chewy Coconut Milk Bread, I used coconut milk in this dough. I had a partially open can and thought it would be a nice complement with the fruity filling.

However, I couldn’t taste any hint of coconut in the finished rolls. Bummer for me since I was hoping I would, but a blessing for anyone who’s not into coconut. I’m going to try buttermilk next time.

I used oil rather than butter because I’ve found that oil tends to produce softer bread than butter, which I find creates crustier bread. Case in point is this Challah. It’s so soft and tender that it’s croissant-like and was made with oil.

But don’t worry, after the initial two hour rise and I rolled out the dough, I added a nice smear of butter before rolling it up. Oil in the dough, butter on the dough. A win-win.

After buttering it, I generously spread about one cup strawberry preserves over the top. In the rolling process, lots of jam escaped and it seemed like more jam was on my pastry slab than inside the cylinder, so I recommend going with about 3/4 cup. It won’t all stay in but lots does.

Jelly rolls are messy to make and eat, and that’s the fun of it.

After rolling up the cylinder, starting with a long side, I sliced it into 9 pieces, but you could make 8 to 10, depending on your preference.

Put them in a baking dish and allow them to rise for about an hour before baking.

Or, if you’re treating this as a make-ahead recipe, you can refrigerate the pan. The next day, allow the rolls to rise for about an hour before baking.

The vanilla cream cheese glaze turned out ridiculously good and took 30 seconds to whip together. I recommend making extra because it makes a wonderful fruit dip.

I used granulated sugar, and although I normally use confectioners’ sugar in frosting and glazes, I wanted to avoid that crunchy phenomenon that happens after powdered sugar glazes are exposed to air. I was so happy when this glaze stayed softer and didn’t crust over. It’s the little things.

If you’re a fan of jelly rolls, cream cheese danish, or any combination of jelly, dough, and cream cheese, you’re going to really enjoy these. The dough is easy to work with and the rolls are soft, tender, and buttery.

They’re loaded with sweet strawberry jam, which adds flavor, sweetness, and moistness. And stickiness.

The scent of bread and strawberry jam wafting through your house while they bake is irresistibly wonderful.

I made them as an overnight option on Saturday night and it was such a treat to wake up and just pop them in the oven for Sunday morning brunch.

We had lots of members of the Clean Plate Club that morning.

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Soft, sweet, fluffy rolls filled with strawberry jam and topped with a sweet and tangy cream cheese glaze are my idea of a great morning. The rolls are soft, buttery, tender and can be made as an overnight/make-ahead option so all you have to do in the morning is bake them, pour a cup of coffee, and get ready to enjoy sweet, ooey-gooey, fresh rolls.

Yield: 8 to 10 rolls (in a 9.5-inch pie dish)

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: about 4 hours, mostly downtime

For the Dough
1 large egg
2 1/4 cups all-purpose flour (plus up to 1/4 cup additional, to be added only if necessary)
3 tablespoons granulated sugar
3 tablespoons canola or vegetable oil
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
pinch salt, optional and to taste
1/2 cup milk (I used Trader Joe's Light Coconut Milk in a can; try buttermilk, cow, goat, almond, soy)

For the Filling
2 tablespoons unsalted butter, very soft - let it sit out while dough rises
about 3/4 cup strawberry preserves or jam (or try another flavor; blueberry, raspberry, peach, apricot)

For the Cream Cheese Glaze
about 3 ounces (about 1/3 cup) cream cheese, softened
1/3 cup granulated sugar
2 to 3 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

For the Dough - To the bowl of a stand mixer fitted with the paddle attachment (or make and knead by hand using a large mixing bowl; plan to knead for about 10 minutes), combine all ingredients other than milk; set aside. For now, use 2 1/4 cups flour. Note - Use all-purpose flour, or bread flour as a substitute. Do not use whole-wheat, white-whole wheat or any 'wheaty' flours. When people have issues with dough not rising, it's usually because they used whole wheat flour. This recipe was not tested or developed for whole wheat flour.Add milk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm milk according to manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you're not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast.)Pour the milk over the dry ingredients in the mixing bowl and knead on low speed for about 7 minutes (10 minutes by hand).If after 5 minutes dough is very sticky and it seems more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticking to the bottom is okay. The dough is sticky and tacky, although not excessively so. Don't be tempted to over-flour it. It's supposed to be loose and moist; that's normal. The more flour you add now, the less fluffy and more dense the rolls will be. Dough should clear the sides of the mixer while kneading but sticking to the bottom is fine. If you're kneading by hand, you'll likely need more flour than if kneading via stand mixer. With all bread-making, evaluate your dough and if you deem it necessary to add more flour than I called for given my dry San Diego climate, then do so.After kneading, turn the dough out into a large, greased bowl, cover with plasticwrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is off.After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes.For the Filling - Spray a 9 or 10-inch pie plate or similar sized baking dish with cooking spray; set aside.With a rolling pin, roll dough into approximately an 18-inch-by-12-inch rectangle, just eyeball it.Add the butter, and spread evenly over the surface.Add the jelly and spread evenly, leaving a small margin near edges.Starting with a long side, roll to form a tight cylinder.Slice the cylinder into 8 to 10 evenly sized pieces (I made 9 pieces, each about 2 inches wide) using a bench scraper, serrated knife, or plain unwaxed dental floss (works great to not squish and compact the log). Jelly will escape out; it's to be expected. Push back in what you can but don't worry about it.Arrange the rolls in the prepared baking pan. Cover with plasticwrap.At this point you can...Either - Allow the rolls to rise in a warm, draft-free place until nearly doubled, about 60 to 75 minutes and then bake. (I use the 400F oven trick for 1 minute again)Or - Refrigerate the rolls for up to 18 hours. This is the Make-Ahead/Overnight Option. Prior to baking, let dough rise in a warm, draft-free place until nearly doubled, about 60 to 75 minutes. (I use the 400F oven trick for 1 minute again)Which ever option you choose, in the last minutes of rising, preheat oven to 350F.Bake at 350F for 25 to 30 minutes, or until lightly golden on top and cooked through. If you notice your rolls are becoming darker before centers are cooking through, covering with foil in the second half of cooking will reduce over-browning, however I did not need to do this, but ovens and dough vary.While rolls bake, make the Cream Cheese Glaze by combing all ingredients in a small bowl and beating until smooth, either with a whisk or a mixer. Play with ratios of all ingredients to suit your tasteAfter baking, generously drizzle glaze over the warm rolls. Serve immediately. Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 4 days. Reheat leftover rolls for a few seconds in the microwave before serving. If you object to keeping cream cheese frosting at room temperature, then refrigerate the leftover rolls; I don't. If you have extra unused glaze, it makes an amazing fruit dip; or it can be stored in the refrigerator for up to 2 weeks.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls – My favorite recipe of all-time for soft, fluffy, pillowy perfect cinnamon rolls. Readers who’ve tried the recipe write with high praise and success. If you need a go-to cinnamon roll recipe, try this one

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Use your leftover buttermilk for this easy quickbread, full of richness of flavor from the browned butter, softness from the bananas, and fluffiness from the buttermilk

Strawberry Jelly Rolls – You’d never guess these start out as white dinner rolls and within 15 minutes, are transformed into little jelly rolls

Soft and Chewy Coconut Milk Bread (vegan) – Soft and fluffy, yet just dense enough and slightly chewy, making it my favorite sandwich, snacking, and toasting bread

Cinnamon Swirl Bread – This cinnamon swirl bread is as close to cinnamon buns as bread gets. Filled with a sweet cinnamon-sugar and butter mixture that’s swirled throughout, this is a tender, buttery, sweet loaf that even new bread-makers can successfully tackle

Cinnamon Sugar Crust Cream Cheese and Jelly Danish Squares – Uses one of my favorite shortcuts, with a jelly and cream cheese sandwiched between two flaky layers

Nutella Cinnamon Rolls with Vanilla Glaze (Shortcut Recipe) – A can of crescent rolls never tasted so good as when they’re stuffed with Nutella and rolled up. Ready from start to finish in 15 minutes, no joke

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – If you’ve never made bread before, this is a goofproof, foolproof, no-knead recipe that’s perfect for first-time bread makers. You’ll never have a need for storebought English muffins again

Honey Dinner Rolls – My favorite dinner roll recipe, lightly sweetened with honey, soft and chewy. A family favorite and a very goof-proof yeast recipe because this dough loves to rise

Healthy Oatmeal Raisin Rolls – Hearty oats, chewy raisins, cinnamon-and-sugar combine to create these texture-filled, chewy and hearty rolls

Strawberry and Sprinkles Buttermilk Pancakes – Soft, fluffy, light, and loaded with strawberries and sprinkles

Thanks for the entries in the Kitchen Aid 5-Quart Stand Mixer Giveaway!

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Have you ever made sweet rolls or another type of rolls or bread?

Do you have a favorite recipe?

Please share recipe links to your favorites.

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Sweet and Spicy Deviled Eggs

Who needs a fussy deviled egg recipe when there's a mountain of hard-boiled eggs to get through? Devouring the eggs can be as simple as deviling them with this four ingredient recipe. The version calls for honey Dijon mustard, which gives the egg filling a sweet touch and cayenne pepper for an unexpected, spicy kick.

See the recipe.

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Slow Cooker Recipes: Slow Cooker Sweet and Sour Kielbasa

Sep 22, 2008 Wow, this stuff is fantastic (and I'm not normally much of a Kielbasa fan). I used 14 oz of ketchup and doubled the amount of Kielbasa as suggested by others - I had plenty of sauce and enough yummy Kielbasa to feed an army! I knew I'd be rushed for time on the day that I wanted to make this, so I browned the onion, made the sauce, and sliced the kielbasa the night before, placed it all in a gallon size zipper bag and stored it in the fridge overnight. In the morning I just dumped everything in the crock pot and turned it on low for 5 hours. I suppose I could have used a crock pot cooking bag instead of a zipper bag, but I didn't have any on hand. Anyway, I used regular kielbasa and I have to mention that there was about an inch of rendered fat on top of the sauce when the kielbasa finished cooking, but it was easily removed. The sauce is so tasty that I plan to serve the leftovers over rice.

—PATRINCIA 

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Taste Test: Kettle Maple Bacon and Sweet & Salty Chips

Mention Kettle Brand potato chips around our office - or better yet, deliver a box to our desks - and our ears perk up and mouths begin to water just like Pavlov's famous dogs. True to form, an ineffable itch to tear open a bag overcame us on first sight of the Kettle Brand-emblazoned package, hoping that we had on our hands another Zesty Ranch, Spicy Thai, or Cheddar Beer. While their latest flavors - Maple Bacon and Sweet & Salty - won't be on store shelves till early Summer, keep reading for a first look at their latest flavors, and to find out if they're worth adding to your cart.

From left to right: Kettle Brand Sweet & Salty and Kettle Brand Maple Bacon

Kettle Brand Sweet & Salty Potato Chips

If simplicity is your style, you're in luck: Kettle Brand's Sweet & Salty offering keeps to its titular promise with crisp chips that taste just as advertised - sweet and salty, and not much else. Akin to kettle corn, these snappy snacks pleased those looking for a simple yet satisfying bite, though the majority of our trusty crew of tasters felt they were a little too one-note, even calling them bland, too sweet, and just plain "not tasty enough."

Keep reading to find out how maple bacon translates to chip form, and for our overall thoughts.

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