Savory Spiced Almonds Recipes

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

Steps:

• In a small bowl, stir together the cinnamon, cayenne pepper and 1 tablespoon of the sugar; set aside.
• In a 4-quart saucepan, combine 1/2 cup plus 2 tablespoons water and the remaining 1 1/2 cups sugar. Stir over medium-high heat until the sugar dissolves and the mixture boils.
• Add the almonds and stir constantly over medium-high heat until the water evaporates and the sugar starts to dry and turn gray. (The sugar mixture will start to foam and then start to dry and look like sand. This takes 5 to 6 minutes.) Continue stirring constantly until the sugar starts to melt and caramelize, coating about half of the almonds in a reddish-brown sugar mixture and the rest in a glossy sugar mixture, 2 to 3 minutes.
• Sprinkle the cinnamon mixture over the almonds, stirring constantly, and immediately transfer to a baking sheet lined with parchment paper, spreading the almonds to separate. Cool completely, then break apart. Store the almonds in an airtight container for up to 2 weeks.

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.

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350°F with rack in middle. Lightly oil a 4-sided sheet pan.
• Whisk together sugar, spices, and 3/4 teaspoon salt in a small bowl. Whisk egg white in a medium bowl until frothy, then stir in nuts. Add spice mixture and toss to coat.
• Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes. Loosen nuts from pan, then cool completely.
• What to drink:
• Schloss Saarstein 1st Growth Riesling Kabinett '08

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine almonds and olive oil in a bowl; toss to coat. Spread almonds in a single layer on a baking sheet.
• Bake in preheated oven until toasted, about 15 minutes. Allow almonds to cool slightly.
• While almonds are baking, mix sugar, cinnamon, paprika, and cayenne pepper in a small bowl. Sprinkle spice mixture over almonds and toss again. Spread almonds in a single layer and continue to bake until spices are fragrant, 5 to 10 minutes. Cool before serving.