Showing posts with label Nuts recipes. Show all posts
Showing posts with label Nuts recipes. Show all posts

Sunday, November 9, 2014

Cinnamony-Sweet Pumpkin Seeds

Clay's favorite for the holidays is "Cinnamon-Sweet Pumpkin Seeds" these are a sweet twist on the usually roasted salty pumpkin seeds.
by: A. Hilton


2 cups pumpkin seeds
1/4 cup butter, melted
1 Tablespoon brown sugar
2 teaspoons cinnamon
1/4 teaspoons nutmeg
1/4 teaspoons salt
1/4 cup white sugar ( to sprinkle when stirring)


Preheat oven to 350 degrees.

Mix melted butter, brown sugar, spices, and salt together in medium size bowl. 

Stir in pumpkin seeds to coat.

Bake for 15 minute intervals, stirring and sprinkling with white sugar each interval.

Depending on oven and desired crunchiness, requires 3 to 4 intervals. 

Total bake time is between 45 to 60 minutes.

Cool on wax paper, and store in airtight container.

Wednesday, October 29, 2014

Frozen Chocolate and Peanut Covered Bananas

Kids will love dipping bananas in melted chocolate and rolling them in crushed peanuts to make this tasty frozen treat.


4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup semisweet or bittersweet chocolate chips, melted 
1/4 cup crushed peanuts


Line a baking sheet with parchment or wax paper. 

Insert a Popsicle stick into the cut end of each banana half. 

Cover each piece of banana with melted chocolate using a rubber spatula and sprinkle with crushed peanuts  (Reheat chocolate, as needed, to keep it melted.) 

Place the bananas on the baking sheet and freeze until frozen, about 2 hours.


To melt chocolate, microwave on Medium for 1 minute. 

Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. 

Or place chocolate in the top of a double boiler over hot, but not boiling, water. 

Stir until melted.

Chocolate & Almond Bread Pudding

This "Chocolate & Almond Bread Pudding" has a rich vanilla flavor plays perfectly with the luscious chocolate and almonds.


4 large egg whites
4 large eggs
1 cup skim milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

Bread & filling
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
3/4 cup semisweet chocolate chips, preferably mini
1/4 cup sliced almonds, lightly toasted (see Tip)

1/4 cup sliced almonds, lightly toasted, or Streusel Topping (see Tip)


Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.

Toss bread, chocolate chips and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup almonds (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Top with one scoop of vanilla ice cream.


  1. Toast sliced almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  2. To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. 
  3. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.

Cajun Pumpkin Seeds

Pumpkin Seeds

Add a touch of spice to your holidays with this awesome recipe for "Cajun Pumpkin Seeds".


2 cups pumpkin seeds; rinsed and airdried
1 Tablespoon extra virgin olive oil
1 Tablespoons Cajun Seasoning
1 teaspoon sea salt; if Cajun Seasoning was made without sea salt



Preheat oven to 350°. In a medium-size bowl, toss seeds in oil to coat.

Spread on a rimmed baking sheet and sprinkle with 

Bake about 10-15 minutes and stir.

Bake 5-6 minutes longer, or until lightly toasted.

Transfer to a large shallow plate to cool before serving.


Warm a large skillet over medium heat.

Add oil, then seeds, and stir well to coat.

Spread mixture in an even layer; stir often until seeds are lightly toasted.

Season with salt.

Transfer to a large shallow plate to cool before serving.

Sunday, October 26, 2014

Spicy Mixed Nuts

The combination of spices and mixed nuts will be a big hit at any party. Make ahead Spicy Mixed Nuts can be stored in airtight containers at room temperature for up to 2 weeks.


2 cups salted mixed nuts
1 teaspoon chipotle chile powder
1/4 teaspoon ground cumin 
1 teaspoon Creole Seasoning
1 tablespoon butter


Foil Pack or Oven
Make a foil packet.
In a medium bowl melt butter, add seasonings and mixed nuts, mix well.
Pour them into your foil pack fold end of foil pack shut.
Grill over medium-high heat or bake at 350, turning often, cook 10-15 minutes. 
Pour nuts into a small bowl and serve.
Stove Top
In a medium skillet melt butter, add seasonings and mixed nuts, mix well.
Stir often for 8 - 10 minutes on medium heat.
Pour nuts into a small bowl and serve.
Serve hot, warm, or cold.

Tuesday, October 21, 2014

Halloween Party Mix

"Halloween Party Mix" is easy to make and very tasty. Caution! It is very addictive, once you start eating it you can't stop.


3 cups Wheat Chex Cereal
3 cups Chocolate Chex Cereal
3 1/2 cups Honey Nuts Cheerios
1 cup Reese's Pieces
1/2 cup caddy corn
1 cup pretzels
1/2 cup powder sugar

Optional: 1 1/2 cups sea salted Planter's Mix Nuts


Combine sugar Wheat Chex Cereal and mix well.

Add the rest of the ingredients in a large bowl and mix well.