CARAMELIZED ALMONDS
Make this Caramelized Almonds recipe today and prepare a tasty appetizer for your friends-or use them as a delicious garnish for another dish!
Provided by My Food and Family
Categories Meal Recipes
Time 1h10m
Yield Makes 8 servings, 2 Tbsp. each.
Number Of Ingredients 2
Steps:
- Toss almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
- Spread into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
- Break into small pieces. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GREEN BEANS WITH CARAMELIZED ONIONS AND ALMONDS
Tyler Florence's Green Beans with Caramelized Onions and Almonds recipe for Food Network is a holiday meal essential.
Provided by Tyler Florence
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
- Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
CARAMELISED NUTS
A moreish treat that can be a little addictive. These nuts are so yummy you'll need to make double
Provided by Tana Ramsay
Categories Afternoon tea, Buffet, Dessert, Supper, Treat
Time 15m
Number Of Ingredients 3
Steps:
- Mix together all the ingredients in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and making sure all the nuts are well coated.
- Pour the nuts onto some greaseproof paper. Don't worry if they are stuck together, as they can be separated when cool. Store in an airtight container for up to 1 week.
Nutrition Facts : Calories 194 calories, Fat 12.2 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 16.4 grams carbohydrates, Sugar 15.7 grams sugar, Fiber 0.9 grams fiber, Protein 3.2 grams protein, Sodium 0.01 milligram of sodium
GREEN BEANS ALMONDINE
This recipe for green beans almondine combines tender crisp green beans with caramelized shallots, toasted almonds and fresh parsley. It's a delicious side dish simple enough for a weeknight dinner, but fancy enough for a holiday meal!
Provided by Brittany Mullins
Categories Side
Time 30m
Number Of Ingredients 8
Steps:
- Heat a large dry skillet over medium heat, add almond slices and cook until toasted, about 5-6 minutes or until almonds are golden. Remove almonds from skillet and set aside.
- In the same skillet, add olive oil and heat over high heat until melted. Add in shallot slices, turn heat down to medium-low. Cover the skillet with a lid and cook shallots until caramelized, stirring frequently throughout the cooking process. This should take about 15 minutes and the shallots should turn golden brown in color.
- Meanwhile, cook the green beans by bringing a saucepan of water with a pinch of sea salt to a boil. Once water is boiling, add in green beans and cook for about 3-4 minutes or until the beans are bight green in color and tender crisp.
- Drain and transfer the beans into the skillet with the caramelized shallots. Toss to combine.
- The oil and shallots will coat the beans. Add in chopped parsley and lemon juice. Season with sea salt and pepper. Heat for another 3-4 minutes or until beans are warm. Transfer beans to a large dish or platter, top with toasted almonds and serve.
Nutrition Facts : ServingSize 4 oz., Calories 105 kcal, Sugar 6 g, Sodium 601 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 13 g, Fiber 5 g, Protein 4 g, UnsaturatedFat 2 g
SALAD WITH CARAMELIZED SLIVERED ALMONDS, MANDARIN ORANGES &
This recipe is for a great salad my friend Katie makes. When I tasted it I just had to have the recipe. I made it for guests and it is just delicious. It is especially refreshing as an accompaniment to steak and chicken. Don't stress as it seems complicated but it is easy really. Just a caution to chefs don't put the avocado and dressing on till right before tossing and serving as the salad will wilt if left too long and avocado will discolor. All the dressing does not all have to go on at once. Toss it with half and taste and then add more to taste. Thanks Katie for sharing.Enjoy! Chef DLH
Provided by ChefDLH
Categories Citrus
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine salad ingredients except avocado.
- Prepare the dressing.
- Saute almonds and sugar, stirring constantly, until almonds are toasted
- Add dressing, almonds and avocado.
- Toss to coat salad and serve immediately.
Nutrition Facts : Calories 559.8, Fat 43.3, SaturatedFat 5.2, Sodium 611, Carbohydrate 42.2, Fiber 7, Sugar 33.3, Protein 6.4
CARAMELIZED ALMONDS
Caramelized almonds are the perfect addition to any salad or great to just snack on. They're sweet, nutty, and add so much beautiful texture.
Provided by Garnish and Glaze
Categories Snack
Time 6m
Number Of Ingredients 2
Steps:
- Line a baking sheet with parchment paper and set aside
- Place sliced almonds and granulated sugar in a skillet over medium-high heat. Stir constantly for 3-4 minutes. (I like using a heat proof rubber spatula.)
- Remove pan from heat once the almonds are toasted and sugar has melted and sticks to the almonds.
- Pour the nuts onto the parchment paper and quickly spread out as much as possible using a spatula or some forks.
- Let nuts cool completely and then break into clusters if stuck together.
- Store in an airtight container for up to 1-2 weeks. Snack on or use on salads or yogurt.
Nutrition Facts : Calories 102 kcal, Carbohydrate 9 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CARAMELIZED ALMOND WAFERS
Steps:
- Spread the almonds on a sheet pan, and toast them in a 300˚ oven for 15 minutes, or until they are light gold and fragrant.
- Cut sixty wafers from the rice paper with sharp scissors. For square cookies, fold the sheet over at about 2-inch intervals, cut along the folds to make strips, and cut the strips into squares. For round wafers, cut 2-inch circles from each strip.
- Pour the honey and the sugar into the skillet, and set over medium heat. Stir in the cinnamon as the honey melts, and continue stirring as the sugar dissolves and the mixture starts to bubble. Cook at a moderate boil for 5 to 10 minutes, until the mixture has caramelized to a deep golden brown and thickened noticeably.
- Stir in the almonds, heat to bubbling again, and cook for 2 or 3 minutes, until the nuts are hot and thoroughly coated with the caramelized honey. Don't let the syrup or almonds get too dark. Turn off the heat, but leave the filling in the pan.
- Lay out twelve wafers in a line on a cool counter, scoop up some of the hot honey and almonds with a wooden spoon, and drop a small mound on six of the wafers-a rounded teaspoon or more. While the honey is still soft, top each with a second wafer. With a flat board, press down lightly on all at once, flattening and spreading the nut filling. Fill all the wafer sandwiches this way. Whenever the caramel gets too thick to drop, return the pan to low heat and warm the honey until it loosens.
- When the filled wafers are completely cool and the filling is crunchy, enjoy. Store in an airtight container for a week or so.
CARAMELIZED CHICKEN WITH ALMONDS
Make and share this Caramelized Chicken with Almonds recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to broil with the rack 8-10 inches from the heat.
- Place the chicken pieces, skin side up, in a broiling pan.
- Sprinkle with the paprika and garlic powder.
- Broil 7 minutes until golden brown.
- Transfer to an ovenproof serving dish.
- Preheat oven to 350 degrees F.
- Heat the margarine in a saucepan.
- Add onion and sauté for 15 minutes, or until translucent.
- Reduce heat to low, add brown sugar and soy sauce, stirring until the sugar dissolves.
- Spoon the sauce over the chicken.
- Cover with foil and bake 1 hour or until the chicken is done.
- Sprinkle with toasted almonds.
Nutrition Facts : Calories 749.8, Fat 39.7, SaturatedFat 10.4, Cholesterol 155.2, Sodium 644.4, Carbohydrate 58.2, Fiber 0.6, Sugar 54.8, Protein 39.7
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- In a large dry skillet over medium-low heat, add the almonds. Shaking the pan and tossing the almonds occasionally to promote even browning, cook until golden and lightly toasted, about 5 minutes. Set the almonds aside.
- In the same skillet over medium heat, melt the butter or oil and tilt to coat the pan. Add the onions and cook, stirring occasionally, for 5 minutes.
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- In a large skillet, melt the butter over medium high heat. When it is just starting to foam, add the almonds and stir to coat them with butter. When the almonds are hot and slightly toasty, sprinkle with the sugar and stir constantly as it melts onto them. This should only take a few minutes.
- After the sugar has caramelized and the nuts have turned slightly brown, remove from the heat and immediately pour the almonds out on a piece of parchment paper or a silpat mat.
- Using two forks (because the almonds will be very hot!) separate them to prevent them from clumping as they cool. Once cool, store in an airtight container. Enjoy!
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- Lower the heat to medium low, and continue stirring as the excess sugar in the pan begins to melt. Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly, being careful that the heat is not so high that the almonds and/or the syrup begins to burn.
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- Spread the sliced almonds on a baking sheet and toast in the oven for about 4 minutes, or until golden brown.
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