Mom’s Spiced Nuts Recipe (2024)

FAQs

How do you get seasoning to stick to roasted nuts? ›

To get the spices to stick to the nuts, use egg whites, butter, coconut oil, olive oil or blanch the nuts in boiling water. Some recipes call for nuts to be fried in oil prior to seasoning, but this adds unnecessary fat – you can make them just a delicious without all the extra calories.

Mixed nuts are a snack food consisting of any mixture of mechanically or manually combined nuts. Common constituents are peanuts (actually a legume), almonds, walnuts, Brazil nuts, cashews, hazelnuts (filberts), and pecans. Mixed nuts may be salted, roasted, cooked, or blanched.

The general rule is that most nuts retain quality for a few months. However, this does not mean that nuts will remain in good condition for an extended period. Shelled nuts stored at room temperature are expected to last six to nine months. Non-shelled nuts will last for four to six months.

Freeze chopped, ground, whole, roasted, or spiced nuts in the shell or in an unopened can. Nuts that are salted or spiced have a freezer storage life of 6 months. Plain nuts have a freezer storage life of about 12 months. Seeds can also be frozen for up to 6 months.

How do you get spices to stick to nuts? While some recipes rely on added oil or syrup to do the job, we utilize the binding power of egg white to adhere our spiced sugar to the cashews and almonds.

My pecans are sticky, what went wrong? When candied pecans are warm, they might be a bit sticky, but once they cool, the sugar coating should harden. If after they have cooled down, the pecans are still sticky, this means that the sugar mixture never reached a high enough temperature when on the stove.

Another healthy mix to satisfy your snack craving is peanut butter bosom friend. You can make this healthy nut mix by combining banana chips, peanuts, almonds, peanut butter chips, dark chocolate chips, and any other ingredient you want to add.

Even though most of it is healthy fat, the calories can still add up. That's why you should eat nuts in moderation. Adults should aim to eat about 4 to 6 servings of unsalted nuts a week as part of a healthy diet. Serving recommendations for kids vary, depending on age.

Nuts contain oil which will turn rancid when stored at room temperature for an extended period of time. Eating nuts past their prime will not hurt you, but they will taste “funny”. Nuts can be stored in an airtight container in the refrigerator to extend the shelf life.

"Nuts have a wide range of fat contents," says LaMarita. Almonds, walnuts, and pistachios are lower in fat, so they'll generally last longer than nuts higher in fat, like macadamia nuts, pine nuts, cashews, and Brazil nuts, all of which will go rancid quicker, says LaMarita.

Which nuts last the longest? ›

Cashews and almonds last longer and retain more of their nutrients when stored properly than other nuts. Despite being popular and prevalent, peanuts, pecans and walnuts spoil quicker than other nuts, and therefore should be used quicker, which is usually the base as they're often used in baking.

Spoilage is accelerated even more in the presence of light, oxygen, and heat. Storing nuts (and seeds) in the fridge or freezer limits their exposure to all three of these, and will result in your nuts tasting less bitter and more flavorful for a longer period of time.

Pecans (and almost any food) can be preserved in Mason jars. This method frees up your freezer space, and there is no freezer burn.

Whole raw nuts can be stored in the freezer for up to one year. Chopped nuts, ground nuts, or nut flours — all of which contain more surface area for oxidation — are quicker to spoil and should only be stored for up to six months.

Just toss nuts with oil, then powder, spread on a pan and bake. Doesn't get much simpler than that. Another alternative that has become popular is kettle roasted nuts. The nuts are cooked in a large kettle with an agitator to keep them from settling and burning.

Saute your food on the stove with 1–2 tablespoons (15–30 mL) of water, vegetable broth, cooking vinegar, or wine to help your seasoning stick without oil. Spritz your food with water or cooking vinegar before seasoning it, then place it in the oven to roast. Or, dry roast your veggies and season them afterward.

The raw nuts are primarily coated with a slurry as glue. This slurry is made of hydrocolloids which have swelling, filming, and adhesive properties such as: Gum arabic.