CHOCOLATE ALMONDS
These simple-to-make chocolate almonds are a treat sure to please everyone's sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 7 to 8 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line three rimmed baking sheets with parchment paper. Top two of the baking sheets with cooling racks; set aside.
- In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes.
- Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Divide between the two cooling rack-lined baking sheets. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
- Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.
CHOCOLATE-ALMOND PIZZA WITH BOURBONED RAISINS AND A CINNAMON SUGAR CRUST
Provided by Damaris Phillips
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the spread: Put the chocolate chips, cocoa powder and almond oil in a double boiler and melt over medium-low heat until smooth; be careful not to burn the chocolate. Remove from the heat and stir in the nut butter and salt. (Makes about 1 1/2 cups; leftovers can be stored, tightly covered, in the refrigerator for up to 5 days.)
- Make the pizzas: Preheat the oven to 450 degrees F. Place a large (12- to 14-inch) cast-iron skillet in the oven.
- Divide the pizza dough into 4 pieces, place on a parchment-lined baking sheet, cover loosely with plastic wrap and bring to room temperature. Pat each of the dough pieces into a 3-inch circle.
- Combine the sugar and cinnamon in a small bowl; mix to blend. Roll each piece of dough in the cinnamon sugar, then return to the baking sheet to proof, uncovered, for another 15 minutes. Stretch the dough pieces into 5-inch circles.
- Carefully remove the skillet from the oven, flip it over and brush with oil. Transfer 1 or 2 two of the dough rounds to the skillet bottom; the pan is extremely hot, so be careful. Place the upside-down skillet back in the oven and bake until the dough poofs around the sides and the bottom sets, about 5 minutes. Repeat to par-bake the remaining dough.
- Meanwhile, in a bowl, plump the raisins in 1/3 cup hot water and the bourbon. Let stand for 10 minutes, then strain, discarding the liquid.
- Spread each pizza with about 1/4 cup chocolate-almond spread. Sprinkle with some raisins, then dollop with marshmallow cream and sprinkle with crushed cookies.
- Place the topped pizzas on an oven rack wrapped in aluminum foil; bake until golden and toasted on the top and crispy on the bottom, 5 to 7 minutes. Serve warm.
CHOCOLATE AND CINNAMON SUGAR ALMONDS
This are delightflul little nuggets with layers of flavor. I slightly adapted a Martha Stewart recipe - like all MS recipe's they tend to be a bit fussy, but the results are worth a little fuss. The original called for unblanched almonds - I don't bother and they always get scarffed up. You can skip the chocolate and cocoa steps for simple spiced almonds, also good, but the whole combination is devine! The secret to this not being to much work is the right cooling rack - you want the type that has bars in both directions (open squares), this allows the excess chocolate to drip down but not the almonds. I used two other types which were major pains in the ... , but I liked the almonds so much I bought new racks! These make great gifts packaged up in pretty cellophane bags. You can double the recipe, but don't do more then that at once it gets a bit unwieldy.
Provided by momaphet
Categories < 4 Hours
Time 2h
Yield 1/2 lb. almonds
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line a rimmed baking sheets with parchment paper and place a cooling rack on top; set aside.
- In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. (As the sugar cooks it seems really dry and you think it can't be right, keep stirring) Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes - or just let cool.
- Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Spoon onto cooling rack-lined baking sheet. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
- Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.
Nutrition Facts : Calories 6008.5, Fat 470.7, SaturatedFat 168.9, Sodium 131.5, Carbohydrate 523.8, Fiber 153.6, Sugar 272.9, Protein 167.7
SPICY SUGARED ALMONDS
Provided by Food Network
Time 45m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a small bowl, stir together the cinnamon, cayenne pepper and 1 tablespoon of the sugar; set aside.
- In a 4-quart saucepan, combine 1/2 cup plus 2 tablespoons water and the remaining 1 1/2 cups sugar. Stir over medium-high heat until the sugar dissolves and the mixture boils.
- Add the almonds and stir constantly over medium-high heat until the water evaporates and the sugar starts to dry and turn gray. (The sugar mixture will start to foam and then start to dry and look like sand. This takes 5 to 6 minutes.) Continue stirring constantly until the sugar starts to melt and caramelize, coating about half of the almonds in a reddish-brown sugar mixture and the rest in a glossy sugar mixture, 2 to 3 minutes.
- Sprinkle the cinnamon mixture over the almonds, stirring constantly, and immediately transfer to a baking sheet lined with parchment paper, spreading the almonds to separate. Cool completely, then break apart. Store the almonds in an airtight container for up to 2 weeks.
SUGARED CINNAMON ALMONDS
Make and share this Sugared Cinnamon Almonds recipe from Food.com.
Provided by lisar
Categories Lunch/Snacks
Time 35m
Yield 3 1/4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Line a baking sheet with foil and lightly spray with vegetable oil.
- In a large bowl combine sugar and cinnamon.
- In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt.
- Add almonds to egg mixture and toss to coat.
- Then pour almonds into cinnamon sugar mixture and toss to coat.
- Spread sugar coated almonds on lined baking sheet.
- Bake 25 minutes; stir after 10 minutes.
- Let cool and remove from pan with slotted spoon.
CINNAMON-ROASTED ALMONDS
Here is an easy snack idea to serve at any holiday party.
Provided by BJ
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
- Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
- Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 13.3 g, Fat 18 g, Fiber 4.2 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 40.2 mg, Sugar 8 g
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