ingredients
Nonstick cooking spray
Cocoa Sugared Mix, Curry Spiced Mix, Barbecue Seasoned Mix, or Asian Five-Spiced Mix (see recipes)
1/4 cup peanut oil or 1/4 cup melted butter
4 cups pecan halves or 4 cups assorted nuts, such as pecan halves, walnut halves or pieces, whole unsalted cashews, almonds, dry-roasted unsalted peanuts and/or peeled hazelnuts
Cocoa Sugared Mix
1/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons water
1 teaspoon ground cinnamon
1/2 teaspoon salt
Curry Spiced Mix
2 tablespoons water
1 teaspoon packed brown sugar
2 teaspoons curry powder
1/2 teaspoon onion salt
1/2 teaspoon crushed red pepper
Barbecue Seasoned Mix
2 tablespoons packed brown sugar
2 tablespoons water
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
2 teaspoons chili powder
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
Asian Five-Spiced Mix
2 tablespoons water
2 tablespoons packed brown sugar
1 teaspoon five-spice powder
1 teaspoon salt
1/2 teaspoon coarse black pepper
directions
Line a 13x9x2-inch or a 15x10x1-inch baking pan with foil; lightly coat with nonstick cooking spray. Set pan aside. In a small bowl, combine desired seasoning mix and oil or melted butter. Place nuts in prepared pan. Drizzle butter mixture over nuts, tossing gently until well coated. Spread nuts out in an even layer.
Bake in a 325 degree F oven for 25 minutes, stirring twice. Remove from oven. Remove to a paper towel-lined baking sheet; cool. Serve at room temperature. Store any remaining nuts in an airtight container for up to 1 week.
Cocoa Sugared Mix
In a small bowl, combine sugar, cocoa powder, water, cinnamon and salt.
Curry Spiced Mix
In a small bowl, combine water, brown sugar, curry powder, onion salt and crushed red pepper.
Barbecue Seasoned Mix
In a small bowl, combine brown sugar, water, Worcestershire sauce, garlic salt, chili powder, cumin and cayenne pepper.
Asian Five-Spiced Mix
In a small bowl, combine water, brown sugar, five-spice powder, salt and pepper.
