You’ll find dozens of creative uses for these flavorful nuts. Their spicy and sweet flavors will enhance your salads, baked goods, main dishes, and hors d’oeuvres.

  • | Easy
  • | 50 mins
  • | 4 servings
Directions
Curry Candy Pecans and Sriracha Almonds
  1. Preheat oven to 250°F. Line a baking sheet with foil.
  2. Mix spices together in a small bowl.
  3. Melt the butter and honey in a saucepan over medium heat. Add the Rodelle Vanilla Extract. Add the nuts to the saucepan and stir to coat evenly. Remove from heat.
  4. Add the spice mixture(s) and toss to coat evenly. Spread the nuts in a single layer on the baking sheet.
  5. Bake until dry and toasty, about 30 minutes. Transfer the nuts onto waxed paper separating them, and cool completely.
Candied Walnuts
  1. Line a baking sheet with waxed paper.
  2. Place the walnuts in a medium bowl.
  3. Combine the sugars and sour cream in a medium saucepan and cook over medium heat, stirring until it boils.
  4. Continue to boil until the mix reaches the soft ball stage, 240°F, or until it forms a soft ball when dropped into cold water.
  5. Stir in the scraped Rodelle Vanilla Beans. Pour the hot candy mix over the walnuts and mix until evenly coated. Spoon onto the waxed paper, separating the walnuts. Sprinkle with the salt. Allow to cool and set.
Ingredients

Curry Candy Pecans

  • 1 pound raw pecan halves
  • 1½ teaspoons onion powder
  • 2 teaspoons garlic salt
  • 1 teaspoon curry powder
  • ¼ teaspoon cayenne powder
  • 2 tablespoons honey
  • 2 tablespoons butter
  • 1 teaspoon Rodelle Gourmet Vanilla Extract

Sriracha Almonds

  • 1½ cups whole almonds
  • 2 tablespoons Rodelle Sriracha Spice Blend
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 1 teaspoon Rodelle Gourmet Vanilla Extract

Candied Walnuts

  • 1½ cups walnut halves
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup sour cream
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 teaspoon Kosher salt
Uses
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