BAVARIAN VANILLA ALMONDS RECIPE - (4.6/5)
Provided by kayjayjohnson
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 250 degrees F and line a large baking sheet with parchment paper. 2. In a large bowl, combine egg white, vanilla extract and water. Beat mixture until frothy. Stir in almonds and mix to coat. 3. Gently combine sugar, cinnamon, and sea salt and stir into almond mixture, thoroughly coating all nuts. 4. Evenly spread nuts onto prepared baking sheet and place into oven. 5. Bake in preheated oven for 1 hour, stirring every 15 minutes. 6. When cool, pack in an airtight jar. They will keep at room temperature for about 2 weeks.
VANILLA ALMOND MILK
Delicious homemade almond milk flavored with a whole vanilla bean and sweetened with dates. So easy, even an absolute beginner like me can make it. Almond milk will keep in the fridge for up to 5 days.
Provided by foodelicious
Categories 100+ Everyday Cooking Recipes
Time 8h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight.
- Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired.
- Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute.
- Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 13.6 g, Fat 18 g, Fiber 4.5 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 87.5 mg, Sugar 7.8 g
VANILLA ALMONDS
Provided by Kelsey Nixon
Time 55m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.;
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- Preheat oven to 250 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with non-stick cooking spray. Set aside.
- To a small mixing bowl, add both sugars, cinnamon, salt and ginger and stir to combine. Set aside.
- Add egg white to a larger mixing bowl and beat with hand mixer until frothy. Add vanilla bean paste and beat again to combine. This can be done with a whisk, but will take longer.
- Add almonds to bowl with the egg whites and stir to combine. Add sugar mixture and stir again to combine.
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- Add water, sugar, vanilla extract, and cinnamon to a large pan. Stir everything together with a wooden spoon and heat up the ingredients on your stovetop on medium heat. Keep stirring consistently.
- When the mixture is boiling (and bubbling), add the almonds. Turn the heat down slightly and keep the mixture simmering until the water evaporates and the sugar gets brown (around 6-8 minutes). Keep stirring the almonds around.
- Once all the water has evaporated and the almonds are coated in the sugar mixture, remove the almonds from the pan and place them on some parchment paper to let them cool. Separate almonds that got stuck together with a fork before you let them cool.
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