Honey Glazed Almonds Recipes

Steps:

• Heat oven to 350°F. Place almonds in single layer in ungreased 15x10x1- inch pan. Bake 10 minutes or until toasted and fragrant.
• In 10-inch nonstick skillet, heat water, honey and oil to boiling over medium heat. Stir in toasted almonds. Cook 3 minutes, stirring constantly, until liquid evaporates. Sprinkle sugar and salt over almonds; cook 5 minutes, stirring constantly, until almonds are reddish brown and coated. Remove from heat.
• Spread nuts on cooking parchment paper; cool 10 minutes. Break nuts apart; cool completely. Store tightly covered at room temperature.

Steps:

• Preheat oven to 375 degrees.
• Toss all the ingredients together. Transfer almonds to a greased baking sheet. Bake for 25 to 30 minutes until lightly toasted, stirring occasionally. Cool. Store in an airtight container.

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.

Steps:

• Preheat oven to 350°F; grease a 7-inch round cake pan and line it with baking parchment.
• Place the margarine, brown sugar, eggs, flour, baking powder, milk and honey in a large mixing bowl and beat well with a wooden spoon for 1 minute, or until all of the ingredients are thoroughly combined. Spoon into the prepared baking pan and smooth out the surface.
• Sprinkle with the almonds.
• Bake for 50 minutes, or until the cake has risen.
• Meanwhile, make the syrup by combining the 2/3 cup honey and lemon juice, and simmering them for 5 minutes in a small saucepan over medium, or until the syrup starts to coat the back of a spoon. As soon as the cake has come out of the oven, pour the syrup over the top.
• The let it cool for at least 2 hours before serving.

Steps:

• Spread almonds in a single layer on a baking sheet and place in a cold oven.
• Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
• Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
• Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
• Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
• Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.

Steps:

• Same day as serving or *day ahead:.
• Toast almonds in broiler 30 seconds-1 minute, watch carefully so you don't burn them! Cool, transfer to covered container.
• In 6-quart pot or dutch oven, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, broth and water.
• Bring to a boil, add chicken breasts and cover.
• Simmer 30 minutes or til chicken is tender.
• Remove from heat and cool slightly.
• Use now, or refrigerate overnight.
• Now or next day:.
• Remove pot from fridge and place over low heat.
• Cook til chicken is heated through, about 10 minutes, covered.
• Remove chicken from broth and place skin-side up in large, shallow baking dish or pan.
• Spoon 1 cup of broth into pan.
• Strain remaining broth and save for another use.(Discarding veggies.).
• Using a pastry brush, brush chicken with half of the honey.
• Broil 4" from heat source for 2 minutes.
• Brush again with a little more honey and broil 1-2 minutes longer.
• Brush with remaining honey and broil til chicken is glazed and golden brown.
• Remove from broiler and arrange chicken on heated platter.
• Sprinkle with toasted sliced almonds and garnsh with crisp watercress and small clumps of grapes if desired.
• Serve immediately.
• Serves 4-8.