SWEET AND SALTY ROASTED ALMONDS RECIPE BY TASTY
Here's what you need: almond, salt, cayenne pepper, honey, olive oil
Provided by Kahnita Wilkerson
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350˚F (180˚C).
- In bowl, add the almonds, salt, cayenne, honey, and olive oil, and stir to combine.
- Transfer to a parchment paper-lined baking sheet, and bake for 12 minutes, until the honey is caramelized and the almonds are aromatic.
- Let cool.
- Enjoy!
Nutrition Facts : Calories 231 calories, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 12 grams
SWEET AND SPICY ALMONDS
An addictive snack that's great for parties or just having around the house--you'll be amazed how quickly they disappear!
Provided by katiebecck
Categories Appetizers and Snacks Nuts and Seeds
Time 1h25m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 13.8 g, Fat 18.5 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 288.5 mg, Sugar 8.4 g
ROASTED SALT & PAPRIKA ALMONDS
These nuts have a great kick of spice and can be whipped up quickly ahead of entertaining
Provided by Good Food team
Categories Buffet, Side dish
Time 22m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 240 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.7 milligram of sodium
SWEET, SALTY, SPICY PARTY NUTS
I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.
Provided by Chef John
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 27m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
- Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
- Transfer nuts to the prepared baking sheet and spread into a single layer.
- Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.
Nutrition Facts : Calories 219 calories, Carbohydrate 12.7 g, Cholesterol 1.9 mg, Fat 18.1 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 205.7 mg, Sugar 7.5 g
SWEET AND SALTY NUTS
These party pleasers are also mouth-watering tossed over a warm salad, casserole, or a roasted vegetable dish.
Provided by Barb G.
Categories Dessert
Time 35m
Yield 20-24 1/4 cup servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees, usung about 2 tablespoons butter, generously butter a 15x10x1-inch baking pan,set aside.
- In a large bowl stir together the nuts, grandulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
- Bake for 25 minutes or until golden and bubbly, stirring once or twice; remove from oven; sprinkle generously with raw sugar; toss to coat.
- Transfer mixture to a large piece of foil (Release foil works great), cool completly about 30 minutes; break apart to serve.
- Store nuts in an airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months.
SMOKY SWEET POTATOES WITH EGGS AND ALMONDS
Slow-roasting sweet potatoes in coconut oil and spices gives them a rich flavor and delicately crisp texture on their exterior while they turn velvety within. Don't be tempted to take them out of the oven early. As Steven D., a reader, wrote in the notes of the recipe upon which this one is based: "The potatoes are soft after a half hour or so, but then the crusts harden in the second half hour, giving them the delicious texture that makes the dish unique." Adding fried eggs, a smoky yogurt sauce and crunchy almonds turns a sweet potato side dish into a satisfying, meatless meal. And if you don't have coconut oil on hand, you can use olive or another cooking oil, though the potatoes won't have the same texture.
Provided by Melissa Clark
Categories weekday, vegetables, main course
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Melt 2 tablespoons coconut oil in a small saucepan over low heat or in the microwave. In a large bowl, toss together sweet potatoes, melted coconut oil, salt, spice mix, smoked paprika, cumin, black pepper and thyme.
- Spread the potatoes in an even layer on a large rimmed baking sheet.
- Roast, stirring and flipping the potatoes occasionally, until soft and caramelized, about 1 hour.
- As the potatoes roast, place yogurt in a small bowl. Stir in garlic, a large pinch or two of smoked paprika, and salt and black pepper to taste.
- In a large skillet, add remaining 1 tablespoon of coconut oil over medium-high heat and let it heat up for 20 to 30 seconds. Crack eggs into skillet and season with salt. Cook until the whites have set with crispy edges and the yolks are still runny, about 2 to 3 minutes (or cook the eggs for a few minutes longer for a medium or firm yolk, if you prefer).
- To serve, spoon sweet potatoes onto individual plates and top with yogurt sauce and almonds. Place eggs on top, and sprinkle with paprika and herbs. Serve immediately.
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