MARCONA ALMONDS WITH SEA SALT
Provided by Ina Garten
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Place the almonds in a serving bowl and sprinkle with sea salt.
THYME-ROASTED MARCONA ALMONDS
Steps:
- Preheat the oven to 350 degrees.
- Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly. Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.
THYME-ROASTED MARCONA ALMONDS
Provided by Ina Garten
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Place the almonds, olive oil, thyme and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from underbaked to burnt very quickly.
- Sprinkle with fleur de sel, toss and set aside to cool. Serve warm or at room temperature. (Store the cooled nuts in a sealed container at room temperature for a week or two.)
CARAMEL CORN WITH SMOKED ALMONDS AND FLEUR DE SEL
Provided by Graham Elliot
Categories Candy Dessert Christmas Almond Corn Edible Gift Christmas Eve Vegetarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings (about 10 cups)
Number Of Ingredients 13
Steps:
- Line a large baking sheet with parchment paper or aluminum foil and grease generously with nonstick vegetable-oil spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
- In a large deep pot with a lid, combine the popcorn kernels, oil, and salt and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid, and cook, shaking the pot frequently to redistribute the kernels, until all the kernels have popped, 6 to 8 minutes. Transfer the popped popcorn to the large prepared bowl, discarding any unpopped kernels. DO AHEAD: The popcorn can be popped in advance and stored, in an airtight container at room temperature, up to 3 days.
- In a large deep pot over moderately high heat, combine the corn syrup, sugar, and 1/4 cup water and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the baking soda and butter, and stir continuously to melt the butter and combine the ingredients, about 20 seconds. (The mixture will be very hot and will foam up at this point-continuous stirring will help the foaming subside.) Working quickly, pour the caramel over the popcorn and add the almonds, then use the prepared spoon or rubber spatula to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Transfer to the prepared baking sheet, spreading out the caramel corn as much as possible. Sprinkle with fleur de sel and let cool and harden for about 20 minutes. Break the caramel corn into smaller, bite-size pieces and serve. DO AHEAD: Caramel corn can be prepared in advance and stored, in an airtight container at room temperature, up to 3 days.
MAPLE ROASTED ALMONDS WITH FLEUR DE SEL LES FOUGERES
These are yummy with drinks, or as a snack. Fleur de sel is formed on the top of evaporating sea water. You can find it in spice shops or specialty shops. Otherwise sea salt should work, perhaps crushed a little. The restaurant in Chelsea Quebec sell these and have often sold out. Edited to add the timing of adding the salt..dont wait til the syrup hardens.
Provided by MarraMamba
Categories High Protein
Time 30m
Yield 1 pound
Number Of Ingredients 4
Steps:
- Toss almonds with maple syrup. Add oil and toss to coat.
- Spread on parchment lined baking sheet and bake at 325 until fragrant and syrup has thickened and coated the nuts, about 20 minutes. Stir every 5 minutes.
- Remove from oven and sprinkle with salt IMMEDIATELY before the syrup hardens and so they can adhere. Let cool on pan. Break any clumps apart and package in jars. Store airtight at room temperature.
Nutrition Facts : Calories 3105.1, Fat 250.9, SaturatedFat 20.1, Sodium 1557.8, Carbohydrate 167, Fiber 49.7, Sugar 85.9, Protein 96
ROASTED ALMONDS WITH ROSEMARY FLEUR DE SEL
Steps:
- Preheat oven to 350°F. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar; whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts; stir. Transfer to baking sheet, spreading nuts in single layer. Bake until golden, stirring every 10 minutes, about 40 minutes. Cool completely on sheet. (Can be made 1 day ahead. Cover; store at room temperature.)
- *A type of sea salt, available at specialty foods stores and some supermarkets.
HAZELNUT PRALINE
Use this topping when making our Rich Chocolate Heart Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8-by-12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan.
- In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. (Pan may be swirled gently about halfway through to incorporate any uncooked sugar.) Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.
- Place half the praline in the bowl of a food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration.
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