ROSEMARY CANDIED ALMONDS
These dressed-up almonds are quick, easy, and a nice change of pace from the usual mixed nuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Stir together 4 teaspoons sugar and 1/2 teaspoon salt. Heat butter and honey over medium-high heat in a large skillet until bubbling. Remove from heat. Add almonds and rosemary, and toss to coat.
- Transfer almond-rosemary mixture to a rimmed baking sheet (do not scrape excess syrup from skillet). Sprinkle with sugar-salt mixture. Roast almonds until fragrant, 8 to 9 minutes. Sprinkle with remaining 2 teaspoons sugar and 1/2 teaspoon salt; toss to coat. Let cool completely.
ROSEMARY ALMONDS
I saw someone on FTV making these, and thought I'd try them. They made them with cashews - I used both blanched and unblanched almonds. These are really addictive. Don't substitute light brown sugar for the dark. Don't substitute dry rosemary for fresh.
Provided by P48422
Categories Fruit
Time 13m
Yield 1 1/2 pounds
Number Of Ingredients 7
Steps:
- Spread the almonds in a single layer on a baking sheet and toast at 350°F until they become fragrant and lightly toasted- about 8- 10 minutes.
- Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
- When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
- Toss thoroughly.
- Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate).
- Store in an airtight container or serve slightly warm.
- NOTE: You can substitute any kind of nut, or a mix of nuts. Just make sure the nuts are raw and unsalted. You need about 1 1/4 to 1 1/2 pounds of nuts in total.
ROSEMARY CANDIED ALMONDS
Make and share this Rosemary Candied Almonds recipe from Food.com.
Provided by Sharon123
Categories Fruit
Time 30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 375*F.
- Stir togther 4 teaspoons sugar and 1/2 teaspoon salt. Set aside.
- Heat butter and honey over medium high heat in a large skillet until bubbling. Remove from heat.
- Add almonds and rosemary to skillet, and toss gently to coat.
- Move the almond/rosemary mixture to a rimmed baking sheet(don't scrape excess syrup from skillet).
- Sprinkle with sugar/salt mixture. Roast almonds until fragrant, 8-9 minutes. Sprinkle with 2 teaspoons sugar and 1/2 teaspoon salt.
- Toss to coat. Let cool completeley. Enjoy!
Nutrition Facts : Calories 1037.7, Fat 83.5, SaturatedFat 12.9, Cholesterol 30.5, Sodium 1342.8, Carbohydrate 59.5, Fiber 15.3, Sugar 36.6, Protein 29.3
PROVENCAL ROSEMARY ALMONDS
This dish of these Provencal nuts are at home on any hors d'oeuvres plate. The spicy cayenne and rosemary pair nicely with a peach kir royaux aperitif. Found this recipe line when I searched for "French Cooking". Posted for ZWT 2012
Provided by Bonnie G 2
Categories Nuts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Using a baking sheet with a lip, melt butter. Mix seasoning into the butter, and then toss in almonds. Bake seasoned nuts for about 10-12 minutes, stirring once, until toasted and fragrant. Remove from heat and serve warm or at room temperature.
ROASTED ALMONDS WITH ROSEMARY FLEUR DE SEL
Steps:
- Preheat oven to 350°F. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar; whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts; stir. Transfer to baking sheet, spreading nuts in single layer. Bake until golden, stirring every 10 minutes, about 40 minutes. Cool completely on sheet. (Can be made 1 day ahead. Cover; store at room temperature.)
- *A type of sea salt, available at specialty foods stores and some supermarkets.
HONEY-GLAZED CHICKEN BREASTS WITH ROSEMARY AND TOASTED ALMONDS
Make and share this Honey-Glazed Chicken Breasts With Rosemary and Toasted Almonds recipe from Food.com.
Provided by Wildflour
Categories < 60 Mins
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 738, Fat 35, SaturatedFat 9.4, Cholesterol 217.7, Sodium 1074.2, Carbohydrate 29.6, Fiber 1.9, Sugar 25.7, Protein 74.4
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