Spicy Roasted Almonds Food

SWEET AND SPICY ROASTED ALMONDS

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.

SPICY ROASTED ALMONDS

Steps:

• Preheat your oven to 180 Degrees C (350 F).Line a baking tray with some baking/parchment paper.
• Mix the almonds, oil, cayenne pepper and salt together in a bowl.
• Place the coated almonds on the baking tray, and roast for 15 minutes in the oven.Turn the almonds halfway through to ensure even cooking.
• Serve immediately if enjoying warm, or allow to cool completely before storing.

SPICE ROASTED ALMONDS

Steps:

• Preheat oven to 350
• Bake about 10 minutes or until almonds are toasted, stirring twice. Cool almonds completely before serving. Store in an airtight container for up to 5 days.

SPICED ALMONDS

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

SWEET SPICY SMOKEY ROASTED ALMONDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil.
• In a large skillet, cook the bacon over medium heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. When cool enough to handle, chop the bacon into small pieces. Set aside.
• Meanwhile, pour off most of the bacon fat from the hot skillet and add the butter. Add the sugar, five-spice powder, cayenne and salt and stir until the sugar dissolves and everything is combined. Add the almonds and stir to coat.
• Spread the nuts on the prepared baking sheet and bake until golden brown, about 30 minutes. Stir in the bacon and serve warm or at room temperature.

ROASTED SPICED ALMONDS

Steps:

• Set the toaster oven to the bake setting at 400°F.
• In a pan lined with aluminum foil, toss the almonds with the olive oil ensuring that every nut gets evenly coated.
• Sprinkle salt and cayenne on the almonds and toss again. Spread the almonds out in single layer and bake for 12-14 minutes until the almonds turn a dark brown, but not black.
• Let cool for five to 10 minutes before serving. Let the almonds cool completely before storing in an airtight container.

SPICED ROASTED ALMONDS

Steps:

• Preheat the oven to 350 degrees. Toss the almonds with olive oil, salt and cayenne, and place on a baking sheet. Roast in the hot oven until they begin to crackle and smell toasty, 15 to 20 minutes. Be careful when you open the oven door because the capsicum in the cayenne is quite volatile, so avoid breathing in, and be careful of your eyes. Remove from the heat and allow to cool. Toss with the thyme.

HOT AND SPICY ALMONDS

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in a medium-size saucepan.
• Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper.
• Cook over low heat for 2 - 3 minutes.
• Add the nuts and stir to coat evenly with seasonings.
• Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally.
• Remove from the oven and toss with sea salt.
• Cool.

SWEET AND SPICY ALMONDS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.
• In a large skillet over medium heat, cook honey and water with olive oil, stirring, until combined, 1 minute. Add almonds; toss to coat.
• Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Cool in a single layer.

ROASTED SALT & PAPRIKA ALMONDS

Steps:

• Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 mins. Tip the hot nuts into a bowl and toss with the butter, salt and paprika to taste, until coated. Tip the nuts back onto the tray and roast for 2 mins more to dry the coating onto them. Cool and store in an airtight container. The nuts will keep for 3 days.

SWEET AND SPICY ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

HONEY & SPICE ROASTED ALMONDS

Steps:

• Arrange almonds in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10-15 minutes or until golden brown, stirring once., In a small bowl, combine 1/4 cup sugar, salt and cayenne; set aside. In a large skillet, heat oil over medium heat. Add roasted almonds and honey; cook and stir for 2 minutes. Sprinkle with remaining sugar; cook 1 minute longer or until sugar is dissolved. Remove from the heat; add reserved sugar mixture and toss to coat., Immediately spread onto waxed paper; cool completely. Break into pieces. Store in an airtight container.

SWEET AND SPICY CHINESE FIVE SPICE ROASTED ALMONDS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, toss the almonds with the olive oil.
• Spread almonds out on a sheet pan in a single layer. (Keep the mixing bowl handy - you will need it again.)
• While oven heats, mix the spices, salt, and sugar in a small bowl; set aside.
• Bake almonds for 10 minutes.
• Remove pan from oven and carefully pour the hot almonds back into the mixing bowl.
• Sprinkle spices over the nuts and toss well with a spoon.
• Pour the seasoned almonds back onto the sheet pan and return to the oven for 5 minutes.
• Remove from oven and let nuts cool completely on pan.
• Store cooled nuts in a covered container.

SWEET AND SPICY ROASTED ALMONDS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, stir the oil, sugar, and salt to blend. Add the almonds, and toss to coat. Arrange the almond mixture on a large, heavy baking sheet, spacing the almonds evenly. Bake, stirring occasionally, until golden brown, about 15 minutes. Serve warm or at room temperature.