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9281 recipes found
Deep-Fried Peanuts
A true Southern delicacy, this deep-fried peanuts recipe comes from the peanut capital of the world, Sylvester, Georgia. Passed down through generations, this is a sure crowd-pleaser straight from momma's kitchen.
Sweet and Spicy Almonds
An addictive snack that's great for parties or just having around the house--you'll be amazed how quickly they disappear!
Air Fryer Roasted Almonds
Roasted and salted almonds in the air fryer. Store in an airtight container to preserve freshness.
Toasted Pumpkin Seeds with Sugar and Spice
This is a delicious, unique, sugar-and-spice variation of toasted pumpkin seeds. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!
Sugar Glazed Walnuts
These walnuts are wonderful when put on a green salad. That is if you don't let your family taste them...they might not make it to the salad. Wonderful!
Sugar Peanuts
My parents used to make this easy 3-ingredient snack for football parties. Sugar peanuts are great to munch on and everyone loves them.
Cinnamon Sugared Pecans
My grandma makes these every year for the holidays. It's always handy to make extra for later snacking! They are relatively quick and easy to make and taste wonderful. I love the smell of these when they're in the oven.
Sugared Walnuts
This delicious recipe for sugar-coated walnuts is so versatile. Use them on top of salads or crêpes, or enjoy them as a tasty snack all by themselves!
Pecan Snack
These pecan snacks smell like a walk through a county fair and taste heavenly!
Crusted Cinnamon Walnuts
Walnuts baked until crusted with cinnamon glaze. Cool and serve as a snack or in salads. Soak pan or wash immediately for easy cleanup.
Cinnamon Roasted Almonds
These cinnamon roasted almonds are delicious, quick, and easy. These make the perfect Christmas gift when placed in a treat bag and tied up with ribbon.
Puff Pastry Shells
These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes.
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