Almondpecanbark Recipes

THE BEST WHITE CHOCOLATE ALMOND BARK

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
• Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
• Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

CHOCOLATE ALMOND BARK

Steps:

• Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
• In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

ALMOND AND PEAR CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.
• Mix pear slices and amaretto liqueur together in a bowl.
• Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
• Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
• Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.
• Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.
• Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.

CRANBERRY ALMOND BARK

Steps:

• In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.

ALMOND BARK CANDIES

Steps:

• In a heavy saucepan, melt candy coating and peanut butter over low heat. Remove from the heat; stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper.

ALMOND BARS

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

PASTEL ALMOND BARK

Steps:

• In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in the marshmallows, cereal, pecans and coconut. , Drop by tablespoonfuls onto waxed paper. Cool. Store in an airtight container at room temperature.

AWESOME ALMOND BARK

Steps:

• Toast the almonds in a 9"x 13" pan at 350 degrees for 5 to 10 minutes.
• Melt chocolate in a double boiler over hot, not boiling water stirring until smooth.
• Pour chocolate over almonds.
• Spread evenly and chill until hardened.
• Break into pieces and store in a cool place.

ALMOND PORK

Steps:

• With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
• Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
• Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.

ALMOND - PECAN BARK

Steps:

• Melt white chocolate and add almond oil.
• Toast nuts and spread on cookie sheet.
• Spread chocolate over nuts and chill.

HOMEMADE ALMOND BARK!

Steps:

• In 2 quart heavy saucepan,Combine sugar, milk, corn syrup, and salt.
• Cook,stirring constantly until sugar dissolves& mixture comes to a boil.
• Cook without stirring to soft ball stage (234).
• Remove from heat& add butter, do not stir.
• Let cool til lukewarm,& add vanilla.
• Beat until mixture thickens& spread is creamy.
• Add the toasted almonds.
• Spread about 1/2 inch thick on wax paper lined baking sheet.
• Let cool before break into pieces.

ALMOND BARK

Steps:

• Place almonds and butter in a 9-inch glass pie plate. Microwave on high (maximum power) 4 to 5 1/2 minutes, or until almonds are toasted, stirring twice during cooking. Set aside.
• Place chocolate in large microwave proof mixing bowl and microwave on high (maximum power) 2 1/2 to 3 minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheet. Spread to desired thickness and refrigerate until set.
• Break into serving size peices.

CANDIED ALMOND BARK POPCORN

Steps:

• Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels.
• Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.

ALMOND BARK MIX

Steps:

• Melt almond bark in microwave according to package.
• In large bowl, combine everything except the almond bark and M&M's.
• Mix well.
• Pour warm almond bark over mixture and gently mix.
• Add M&M's and mix again.
• Pour onto waxpaper and let harden.
• Break apart and store in an airtight container.