Mole-Spiced Nuts; Holiday Spiced Nuts; Sweet & Salty Nuts; Nutty Granola - NuWave Pro Plus Manual And Cookbok

Mole-Spiced Nuts

Yield: 3 cups
1 cup unsalted dry-roasted peanuts
½ cup raw pepitas
1 cup slivered almonds
½ cup corn nuts
2 dried ancho chilies
2 dried guajillo chilies
¼ teaspoon ground allspice
1 teaspoon ground cumin
2 teaspoons grated orange zest
½ teaspoon cayenne pepper
3 tablespoons sugar
2 tablespoons canola oil
2 tablespoons kosher salt
Directions:
1. Mix peanuts, pepitas, almonds and
corn nuts in large bowl; set aside.
2. Remove stems from ancho and
guajillo chilies and remove seeds.
3. Tear chilies into 2-inch pieces; set
aside.
4. Add chilies, allspice, cumin, orange
zest and cayenne pepper in spice
grinder and pulse until chilies are
ground.
5. Add spice mixture, sugar, canola oil
and salt to nuts and stir to coat.
6. Line 3-inch rack with parchment
paper.
7. Pour nuts onto 3-inch rack and bake
at 350°F for 4 minutes.
8. Gently stir nuts and bake at 350°F
for 4 minutes.
9. Transfer to a serving dish and enjoy.
Tip: Instead of dried ancho and
guajillo peppers, you can use 2
tablespoons each of ancho and
guajillo chili powder and skip steps 2
and 3.
Tip: If you don't have a spice
grinder, grind the spices in your food
processor, blender or NuWave Twister.
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Holiday Spiced Nuts

Yield: 6 cups
2 cups walnut halves
1 cup peeled hazelnuts
1 cup whole unsalted cashews
1 cup pecan halves
1 cup smoked almonds
3 tablespoons butter, softened
1 teaspoon ground anise
1 teaspoon ground cinnamon
1 teaspoon coarse black pepper
½ teaspoon freshly grated nutmeg,
Directions:
1. Line 3-inch rack with parchment paper.
2. Place nuts on 3-inch rack and roast
at 350°F for 5-7 minutes.
3. Transfer toasted nuts to large mixing
bowl.
4. Add butter to bowl and toss to coat.
5. Mix in anise, cinnamon, pepper and
nutmeg.
6. Transfer nuts to serving dish.
Tip: This is a great recipe for trail mixes,
holidays, parties and gifts.
Tip: Buy your hazelnuts pre-peeled to save
time when preparing the nuts.
Sweet & Salty Nuts
Yield: 4 cups
3 tablespoons sugar
¾ teaspoon salt
1 teaspoon paprika
1 teaspoon ground cinnamon
½ teaspoon ground cumin
Pinch ground cloves
1 large egg white
2 cups walnuts
2 cups pecans
Directions:
1. Mix together sugar and spices in small
bowl and set aside.
2. Whisk egg white in medium bowl and
stir in nuts.
3. Add spice mixture to bowl and toss
to coat.
4. Spread nuts in liner pan and cook at
350°F for 20 minutes, pausing to stir
halfway through.
5. Cool completely before serving.

Nutty Granola

Yield: 6 cups
3 cups old-fashioned rolled oats
½ cup slivered almonds
½ cup unsweetened flaked coconut
¼ cup hulled green pumpkin seeds
¼ cup sunflower seeds
½ cup crushed pecans
4 tablespoons unsalted butter
⅓ cup honey
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon vanilla extract
½ cup raisins or chopped dates
½ cup dried berries
Directions:
1. In large bowl, stir together oats,
almonds, coconut, pumpkin seeds,
sunflower seeds and pecans.
2. Season nut mixture with cinnamon
and salt; set aside.
3. Add butter to oven-safe dish and
melt on 3-inch rack at 350°F for
2-4 minutes, pausing to stir butter
as needed.
4. Remove dish from Oven and mix in
vanilla.
5. Pour butter mixture over nut mixture
and stir until well coated.
6. Line 3-inch rack with parchment
paper.
7. Spread granola onto 3-inch rack in
even, thin layer.
8. Bake at 250°F for 15 minutes, until
golden brown and crisp.
9. Let granola cool and toss with
dried fruit.
Tip: Do not over bake. The granola will
crisp more as it cools.
Tip: Granola may be stored in an
airtight container at room temperature
for up to 1 week.
Tip: Pine nuts or walnuts can be used
as substitutes or additions.

NuWave Spiced Nuts

Yield: 2 cups
2 tablespoons butter
¼ cup light brown sugar
2 tablespoons water
¼ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground cinnamon
½ teaspoon salt
2 cups mixed nuts
Directions:
1. Place butter in oven-safe dish and
melt on 3-inch rack at 350°F for 1-2
minutes.
2. Transfer melted butter to mixing
bowl and whisk in brown sugar until
incorporated.
3. Add remaining ingredients to bowl
and toss to coat well.
4. Line 3-inch rack with parchment
paper.
5. Place nuts on 3-inch rack and roast
at 350°F for 10 minutes.
6. Remove nuts from Oven and allow
them to rest for about 10 minutes,
until sugar has hardened.
Tip: Use a mix of walnuts, pecans,
hazelnuts and almonds in any
combination you choose.
Tip: This is a great recipe for trail
mixes, ice cream toppings, holidays,
parties and gifts.
Tip: Store in an airtight container.
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