CARAMELIZED ALMONDS
Make this Caramelized Almonds recipe today and prepare a tasty appetizer for your friends-or use them as a delicious garnish for another dish!
Provided by My Food and Family
Categories Meal Recipes
Time 1h10m
Yield Makes 8 servings, 2 Tbsp. each.
Number Of Ingredients 2
Steps:
- Toss almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
- Spread into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
- Break into small pieces. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CARAMELIZED ALMONDS
Provided by Joan Nathan
Categories easy, quick, condiments, side dish
Time 25m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees. Line a 9-inch-square baking pan (or similar size pan) with parchment paper. Scatter almonds in pan; pour maple syrup or brown sugar on top, stirring to cover nuts. Cut butter into small dice and sprinkle on top.
- Bake for 10 minutes, then stir nuts to make sure they are covered with syrup. Continue to bake until nuts are browned and syrup has thickened to consistency of caramel, another 7 to 10 minutes.
- Remove from oven, separate nuts, and allow to cool. Once completely cooled, nuts may be stored in a covered container for several weeks.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 3 milligrams, Sugar 12 grams, TransFat 0 grams
GREEN BEANS WITH CARAMELIZED ONIONS AND ALMONDS
Tyler Florence's Green Beans with Caramelized Onions and Almonds recipe for Food Network is a holiday meal essential.
Provided by Tyler Florence
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
- Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
CARAMELIZED ALMOND WAFERS
Steps:
- Spread the almonds on a sheet pan, and toast them in a 300˚ oven for 15 minutes, or until they are light gold and fragrant.
- Cut sixty wafers from the rice paper with sharp scissors. For square cookies, fold the sheet over at about 2-inch intervals, cut along the folds to make strips, and cut the strips into squares. For round wafers, cut 2-inch circles from each strip.
- Pour the honey and the sugar into the skillet, and set over medium heat. Stir in the cinnamon as the honey melts, and continue stirring as the sugar dissolves and the mixture starts to bubble. Cook at a moderate boil for 5 to 10 minutes, until the mixture has caramelized to a deep golden brown and thickened noticeably.
- Stir in the almonds, heat to bubbling again, and cook for 2 or 3 minutes, until the nuts are hot and thoroughly coated with the caramelized honey. Don't let the syrup or almonds get too dark. Turn off the heat, but leave the filling in the pan.
- Lay out twelve wafers in a line on a cool counter, scoop up some of the hot honey and almonds with a wooden spoon, and drop a small mound on six of the wafers-a rounded teaspoon or more. While the honey is still soft, top each with a second wafer. With a flat board, press down lightly on all at once, flattening and spreading the nut filling. Fill all the wafer sandwiches this way. Whenever the caramel gets too thick to drop, return the pan to low heat and warm the honey until it loosens.
- When the filled wafers are completely cool and the filling is crunchy, enjoy. Store in an airtight container for a week or so.
CANDIED ALMONDS
This is a favorite with my father. They taste so good warm! Substitute any type of nuts you prefer.
Provided by Darla K
Categories Appetizers and Snacks Snacks Kids
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 32.7 g, Fat 18 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 0.9 mg, Sugar 26.7 g
EASY & QUICK CANDIED, CARAMELISED ALMONDS
These almonds make a very nice present wrapped in cellophane or in a glass jar. They also come in quite handy, when you've forgotten to stock up on sweets and suddenly crave something sugary and delicious.
Provided by Eismeer
Categories Nuts
Time 16m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix together water, both kinds of sugar and cinammon. Stir well.
- Put almonds in a microwave proof dish and cover with sugar coating. (See that all of them are coverd neatly).
- Microwave almond-sugar mixture for 3 minutes (700Watt).
- Take out of microwave oven and stir (mixture begins to be bubbly, be careful, it's very hot).
- Microwave again for about 2-3 minutes. (Mixture is supposed to be lightly crumbly, dark and partly gleamy. Depends on your microwave's "peculiarity").
- Line a baking tray with non stick kitchen paper.
- Transfer almond mixture to tray and separate/spread evenly.
- Let dry and cool for about 5-10minutes.
Nutrition Facts : Calories 1463.2, Fat 118.3, SaturatedFat 9.2, Sodium 779.5, Carbohydrate 77.3, Fiber 26.1, Sugar 38, Protein 48
CARAMELISED NUTS
A moreish treat that can be a little addictive. These nuts are so yummy you'll need to make double
Provided by Tana Ramsay
Categories Afternoon tea, Buffet, Dessert, Supper, Treat
Time 15m
Number Of Ingredients 3
Steps:
- Mix together all the ingredients in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and making sure all the nuts are well coated.
- Pour the nuts onto some greaseproof paper. Don't worry if they are stuck together, as they can be separated when cool. Store in an airtight container for up to 1 week.
Nutrition Facts : Calories 194 calories, Fat 12.2 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 16.4 grams carbohydrates, Sugar 15.7 grams sugar, Fiber 0.9 grams fiber, Protein 3.2 grams protein, Sodium 0.01 milligram of sodium
SALAD WITH CARAMELIZED SLIVERED ALMONDS, MANDARIN ORANGES &
This recipe is for a great salad my friend Katie makes. When I tasted it I just had to have the recipe. I made it for guests and it is just delicious. It is especially refreshing as an accompaniment to steak and chicken. Don't stress as it seems complicated but it is easy really. Just a caution to chefs don't put the avocado and dressing on till right before tossing and serving as the salad will wilt if left too long and avocado will discolor. All the dressing does not all have to go on at once. Toss it with half and taste and then add more to taste. Thanks Katie for sharing.Enjoy! Chef DLH
Provided by ChefDLH
Categories Citrus
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine salad ingredients except avocado.
- Prepare the dressing.
- Saute almonds and sugar, stirring constantly, until almonds are toasted
- Add dressing, almonds and avocado.
- Toss to coat salad and serve immediately.
Nutrition Facts : Calories 559.8, Fat 43.3, SaturatedFat 5.2, Sodium 611, Carbohydrate 42.2, Fiber 7, Sugar 33.3, Protein 6.4
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