Sugar And Spice Almonds Recipes

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.

Steps:

• In a small bowl, combine the first six ingredients. Add almonds; toss to coat. Spread into a greased 15x10x1-in. baking pan. , Bake at 250° for 30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.

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 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Combine egg white and vanilla in large bowl; beat until frothy. Add almonds and toss to coat. Pour almonds into a mesh strainer to drain excess liquid, 5 to 10 minutes. Return strained almonds to the bowl.
• Stir white sugar, brown sugar, cinnamon, chili powder, and salt together in a bowl. Sprinkle sugar mixture over almonds and toss to coat evenly. Spread coated nuts evenly onto prepared jelly roll pan.
• Bake, stirring every 20 minutes, until the seasoning clings to the almonds, about 1 hour. Allow to cool completely before storing in an air-tight container.

Steps:

• Preheat oven to 350 degrees F.
• Spray a large baking sheet with non-stick cooking spray, or pour a small amount of oil, and evenly spread with a paper towel.
• In a small dish, mix together the sugar, cinnamon, and nutmeg, set aside.
• In another bowl, combine the almonds with the corn syrup until the almonds are evenly coated; sprinkle on the sugar, stirring to make sure it gets mixed in evenly.
• Spread the coated almonds on the greased baking sheet and bake for 10-12 minutes or until bubbly, and the almonds are browned; remove from oven.
• Allow to cool on the baking sheet, stirring to prevent sticking and to separate the nuts.
• Store in an airtight container, if they last that long!

Steps:

• Heat oven to 275f.
• In a large bowl, place nuts; set aside.
• In small bowl, beat egg white and juice until frothy.
• Add sugar, orange rind, spices and salt, mix well.
• Pour over nuts, stirring to coat well.
• On greased cookie sheet, spread nuts so they do not touch.
• Bake, stirring every 15 minutes until light brown and crisp, 45-55 minutes.
• Cool completely and store in airtight container in cool place for up to one month.

Steps:

• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add almonds and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add 1 cup sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon sugar, a pinch of salt, and pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

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 degrees. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.
• In a large skillet over medium heat, cook honey and water with olive oil, stirring, until combined, 1 minute. Add almonds; toss to coat.
• Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Cool in a single layer.