ROASTED ALMONDS IN CHILE OIL
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large ovenproof skillet over medium flame for a couple of minutes to get it nice and hot. Add the chile and allow it to infuse into the oil for 1 minute. Add the almonds, cook and stir for 2 minutes until the almonds are completely coated in the chili oil. Put the pan (and almonds) in the oven and roast for 15 minutes until the nuts are toasty and fragrant. Remove the almonds from the oil to a plate lined with paper towels and sprinkle with salt.
CHILE-ROASTED ALMONDS
Provided by Bruce Aidells
Categories Roast Christmas Cocktail Party Vegetarian Low Cal High Fiber Oscars New Year's Eve Almond Poker/Game Night Low Cholesterol Vegan Christmas Eve Party Potluck Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Heat oil in heavy large skillet over medium heat. Add crushed red pepper and black pepper and stir to distribute evenly in skillet. Add almonds and stir to coat with oil-pepper mixture. Cook until almonds begin to darken slightly and mixture is fragrant, stirring frequently, about 8 minutes. Transfer mixture to rimmed baking sheet; sprinkle generously with coarse salt. Cool completely. DO AHEAD: Chile-roasted nuts can be made 2 days ahead. Store in airtight container at room temperature.
ROASTED DATES WITH PANCETTA, ALMONDS AND CHILE
Provided by Michael Symon : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 15 minutes.
- In a medium saute pan over medium heat, cook the pancetta until it is three-quarters crisp, about 5 minutes. Add the almonds and continue cooking until they brown, a few minutes. Add the garlic and cook for another minute or so. Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon. Remove the pan from the heat and whisk in the butter, stirring continuously until the butter is melted. Stir in the lemon juice and parsley.
- Add the dates to the pan and swirl and toss them in the sauce. Divide the cooked dates among 4 to 6 plates and spoon the sauce over them.
BRINED AND ROASTED ROSEMARY-CHILE ALMONDS
Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.
Provided by Alison Roman
Yield 12 servings
Number Of Ingredients 6
Steps:
- Bring kosher salt, 2 rosemary sprigs, 4 chiles, and 4 cups water to a boil in a medium saucepan, stirring to dissolve salt. Add almonds and remove from heat; cover and let sit 24 hours.
- Preheat oven to 375°F. Drain almonds; discard rosemary and chiles. Spread out almonds on a rimmed baking sheet; add remaining 4 chiles and drizzle with 2 tablespoons oil. Toss to coat. Roast almonds, tossing occasionally, until dried out and completely toasted through and fragrant, 45-55 minutes. Let cool.
- Meanwhile, pick leaves from remaining 6 rosemary sprigs. Heat remaining 1/2 cup oil in a small saucepan over medium. Working in batches, fry rosemary leaves until bright green and crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain. Add fried rosemary to almonds, season with sea salt, and toss to combine.
- Do ahead: Almonds can be roasted 3 days ahead. Store airtight at room temperature.
CHIPOTLE ROASTED ALMONDS
Make and share this Chipotle Roasted Almonds recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preparation:.
- Stir together ground chipotle , sugar and salt in a small bowl, and set aside. Heat almonds and almond oil in a large skillet on medium-high heat, stirring and shaking the pan occasionally, until the almond skins are popping and almonds are fragrant. Turn down heat to medium-low and stir in chipotle mixture; heat and shake skillet for about 30 seconds, to release chipotle's oils. Move to a bowl and let cool just slightly before serving warm.
Nutrition Facts : Calories 184.3, Fat 15.4, SaturatedFat 1.2, Sodium 291.1, Carbohydrate 8.8, Fiber 3.4, Sugar 4.5, Protein 5.8
ROASTED ALMONDS
This recipe was found in Canadian Living's Gifts from Your Kitchen. There a a number of seasoning possibilities. Choose your favourite.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 25m
Yield 3 1/4 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F.
- Toss all ingredients together in a large bowl.
- Line a baking sheet with parchment paper or foil.
- Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
- Let cool.
HONEY ROASTED ALMONDS
These are great for snacking!
Provided by Behr
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Spread almonds in a single layer on a baking sheet and place in a cold oven.
- Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
- Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
- Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
- Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
- Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 19.7 g, Fat 19.7 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 120.8 mg, Sugar 14.4 g
SWEET AND SPICY ROASTED ALMONDS
Not your typical roasted almonds, these have a little kick of chili powder and the depth of more cinnamon than most recipes.
Provided by Butte Rat
Categories Appetizers and Snacks Nuts and Seeds
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jelly roll pan.
- Combine egg white and vanilla in large bowl; beat until frothy. Add almonds and toss to coat. Pour almonds into a mesh strainer to drain excess liquid, 5 to 10 minutes. Return strained almonds to the bowl.
- Stir white sugar, brown sugar, cinnamon, chili powder, and salt together in a bowl. Sprinkle sugar mixture over almonds and toss to coat evenly. Spread coated nuts evenly onto prepared jelly roll pan.
- Bake, stirring every 20 minutes, until the seasoning clings to the almonds, about 1 hour. Allow to cool completely before storing in an air-tight container.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 24.7 g, Fat 18 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 58.3 mg, Sugar 19 g
CHOCOLATE CHIP COOKIES WITH HONEY-ROASTED ALMONDS AND CHILE
This is not your average chocolate chip cookie. Like the classic, it's chewy and layered with milk chocolate chips, but it's also packed with salty-sweet honey-roasted almonds and coated in a glimmering exterior. Drawing inspiration from the snack aisle, its generous dusting of cinnamon- and gochugaru-spiced sugar and a finishing of flaky sea salt mimic the coating used on the honey-roasted almonds. These cookies freeze incredibly well and bake up in just 10 minutes. The recipe is easy; the only challenge will be restraining yourself from not devouring too many at once.
Provided by Laurie Ellen Pellicano
Categories snack, cookies and bars
Time 4h
Yield 42 (2-inch) cookies
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together all-purpose flour, whole-wheat flour, baking soda and baking powder. Set aside.
- In the bowl of a stand mixer, combine butter, light brown sugar and fine sea salt. Using the paddle attachment, cream for 3 minutes on medium until light and fluffy, scraping the mixer and bowl as needed to ensure the butter is well incorporated.
- Add the almond butter and beat for 1 minute until smooth, scraping the bowl as needed.
- In a small bowl with a fork, whisk the egg and egg yolk to combine. With the mixer running on medium-low speed, stream the egg into the creamed butter until fully incorporated, followed by the honey. Stop and scrape, return to medium speed and beat for another minute.
- Add the milk chocolate and almonds to the mixer and set to low speed just to combine. Turn off the mixer. Add the reserved flour mixture, then blend on low just until incorporated.
- Remove the bowl from the mixer and, using a spatula, fold the dough over in the bowl a few times.
- On a parchment-lined baking sheet, scoop rounded tablespoons or 1-ounce scoops of cookie dough. (You'll finish shaping them later.) Chill the scooped dough in the fridge for 1 hour until firm. (If baking later, freeze scooped dough on baking sheets, then transfer to a resealable freezer bag or container. When ready to bake, remove as many cookies as you intend to bake, let warm slightly, then proceed.)
- When ready to bake, heat the oven to 350 degrees and arrange two racks in upper and lower middle positions. Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the coating: In a small bowl, stir together cane sugar, gochugaru and cinnamon.
- Remove chilled dough from the fridge and form each ball into a 1-inch-thick puck, rounding the edges and flattening the top and bottom. Drop each puck in the sugar mix as you go, flipping until fully coated.
- Place on the prepared baking sheets about 2 inches apart (about 15 cookies per sheet). Sprinkle each with a pinch of flaky sea salt, crushing between your fingertips as you distribute it.
- Bake the cookies for 8 minutes. After 8 minutes, rotate each sheet tray and lightly rap it to force the cookies to settle. (You should see craggy eruptions on the surface.) Bake the cookies for 2 to 3 more minutes, until the cookies are just golden at the edges but still slightly gooey in the center.
- Remove the cookies from the oven and let them cool on the baking sheets for 1 minute. Using a spatula, transfer the cookies to a cooling rack to cool completely. Repeat with remaining dough.
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