Spiced Nuts

inspiration: Emeril
prep: 5 minutes
cook: 10 minutes


Description: During the holiday it is nice to have something to snack on. The smells coming out of the kitchen are painfully good when your visiting or hosting. I also like to give these spice nuts as gifts. The nuts were a bit pricey this year. I was able to find unsalted mixed nuts in the bulk bins for a reasonable price. Warning these are tasty and addicting!

Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon cayanne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts
4 tablespoons butter
6 tablespoons brown sugar
1 teaspoon salt

Directions:
1. Mix spices and set aside.
2. Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes.

3. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. 

4. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

5. Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork.
6. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes.
7. Store in an airtight container.

Cold Mountain Rub

Steve R.
less than 15 minutes
makes 2 cups

                                                      

1/2 cup kosher salt
1/2 cup of sugar
1/2 cup freshly ground black pepper
1/2 cup sweet paprika

1. Mix all ingredients together.
2. Store the rub in an airtight jar away from heat or light.
3. It will keep for 6 months

chipotle mayo

Brian S.
Active:less than 15 minutes
Inactive: 2-24 hours
1 cup of spicy goodness


                                          
3 canned chipotle chilies in adobo sauce
1 tsp of adobo sauce
2 tsp Worcestershire sauce
1 cup of mayo

1. Remove seeds and mince chipotle's to a paste.
2. Add all ingredients together, stir until combined
3. Refrigerate at least 4 hours....8 is better.

*For knock your socks of spicy make at least a day ahead.

Roasted garlic puree

thespicehouse.com
about an hour
1 cup of puree


1 cup peeled garlic cloves
1 cup extra virgin olive oil


1. preheat the oven to 300 degrees.
2. place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves.
3.cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
4.strain the garlic and place in a blender along with 2 tablespoons of the oil.
5.puree to a smooth consistency, adding a small amount of oil if necessary.
6.pour into a container and cover the top of the puree with a thin layer of the oil.
7.cover and store in the refrigerator.

*Reserve the remaining garlic-infused oil in another container and refrigerate.
*This recipe can easily be doubled and stored in the refrigerator for up to one month.