Sugar Spiced Almonds Food

SUGAR SPICED ALMONDS

Steps:

• In a small bowl, combine the first six ingredients. Add almonds; toss to coat. Spread into a greased 15x10x1-in. baking pan. , Bake at 250° for 30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.

SUGAR SPICED ALMONDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine almonds and olive oil in a bowl; toss to coat. Spread almonds in a single layer on a baking sheet.
• Bake in preheated oven until toasted, about 15 minutes. Allow almonds to cool slightly.
• While almonds are baking, mix sugar, cinnamon, paprika, and cayenne pepper in a small bowl. Sprinkle spice mixture over almonds and toss again. Spread almonds in a single layer and continue to bake until spices are fragrant, 5 to 10 minutes. Cool before serving.

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.

SUGAR-AND-SPICE NUTS

Steps:

• Preheat oven to 325F degrees.
• Grease a baking sheet and set aside.
• Beat egg white in a large bowl with a fork or whisk until foamy.
• Stir in two cups of unsalted nuts until coated (amounts listed are my favourites, but any combination can be used, as can other nuts such as peanuts or walnuts).
• Stir in sugar and spices; toss with nuts until coated.
• Put nuts onto prepared baking sheet.
• Spread out well.
• Bake, stirring often, until golden-- about 20-25 minutes .
• Cool completely.
• Store in an airtight container.

SUGAR-FREE CINNAMON ROASTED ALMONDS RECIPE (CANDIED ALMONDS)

Steps:

• Whisk the egg whites until frothy with a fork in a large mixing bowl.
• Pour the almonds into the egg whites and stir with the fork until they are completely coated.
• Leave the almonds to sit for 2-5 minutes until most of the egg white has soaked into the almonds. The almonds should be coated and sticky, ready for the spices.
• Place the spices and sweetener in a cup and stir to combine evenly, then sprinkle over the egg white covered almonds. Turn gently with the fork so the almonds are coated with the spices.
• Place the spiced almonds onto a baking tray that has been lined with a silicone liner or baking parchment. Make sure there is some space between each almond and separate any clumps.
• Bake at 130C/260F for 10 minutes, turning half way through. You only need the egg whites to cook and completely dry out to help with storage. You don't want any dampness remaining or these spiced almonds will not stay fresh.
• Once completely cool, they can be stored in a sealed glass jar for up to a month.

SUGAR AND SPICE NUTS (GERMAN ALMONDS)

Steps:

• Heat oven to 275f.
• In a large bowl, place nuts; set aside.
• In small bowl, beat egg white and juice until frothy.
• Add sugar, orange rind, spices and salt, mix well.
• Pour over nuts, stirring to coat well.
• On greased cookie sheet, spread nuts so they do not touch.
• Bake, stirring every 15 minutes until light brown and crisp, 45-55 minutes.
• Cool completely and store in airtight container in cool place for up to one month.

SUGARED SPICED NUTS

Steps:

• Preheat oven to 250 degrees.
• In a large bowl, mix together everything but nuts.
• Add the nuts and stir until coated well.
• Spread evenly onto a greased cookie sheet or baking pan.
• Bake for 45 minutes, stirring every 15 minutes or so.
• Spread out on waxed paper to cool.
• Store in a zipper bag or airtight container.

SUGAR AND SPICE CANDIED NUTS

Steps:

• Preheat oven to 300˚F. Line a baking sheet with parchment paper.
• Mix sugar, salt, cayenne, and cinnamon in a medium-sized bowl, making sure there are no lumps. Set aside.
• In the bowl of a stand mixer fit with the whisk attachment, or by hand with a whisk, beat egg white and water on medium speed until frothy but not stiff, about 1 minute. Add walnuts and pecans, and stir to coat evenly.
• Sprinkle with the sugar mixture, and toss until evenly coated. Spread in a single layer on the prepared cookie sheet.
• Bake for 30 minutes, stirring occasionally. Remove from oven and, using a spatula, gently separate nuts to make sure they are not touching to prevent them from sticking together. Cool completely on the baking sheet.
• When completely cool, pour the nuts into a bowl and serve or store in an airtight container. Nuts can be stored for 3-4 weeks.

SUGAR AND SPICE ALMONDS

Steps:

• Preheat oven to 350 degrees F.
• Spray a large baking sheet with non-stick cooking spray, or pour a small amount of oil, and evenly spread with a paper towel.
• In a small dish, mix together the sugar, cinnamon, and nutmeg, set aside.
• In another bowl, combine the almonds with the corn syrup until the almonds are evenly coated; sprinkle on the sugar, stirring to make sure it gets mixed in evenly.
• Spread the coated almonds on the greased baking sheet and bake for 10-12 minutes or until bubbly, and the almonds are browned; remove from oven.
• Allow to cool on the baking sheet, stirring to prevent sticking and to separate the nuts.
• Store in an airtight container, if they last that long!

SPICY SUGARED ALMONDS

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.