Barbecued Almonds Recipes

BARBECUE-SPICE NUTS

Steps:

• Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray.
• Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared
• baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
• Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.

SMOKED ALMONDS

Steps:

• Pour cooking oil over almonds in bowl.
• Toss to coat well.
• Spread on ungreased baking sheet.
• Bake in 275 degree oven for 45 minutes.
• Remove from oven.
• Pour nuts into medium bowl.
• Sprinkle with liquid smoke.
• Toss to coat well.
• Mix flour and salt in cup.
• Sprinkle over almonds.
• Toss to coat well.
• Spread on same baking sheet.
• Bake for 20 minutes.
• Cool.

HOMEMADE SMOKED ALMONDS

Steps:

• In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 300° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.

CINNAMON-ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

BARBECUED ALMONDS

Steps:

• Preheat the oven to 250 degrees.
• Line a baking sheet with parchment paper.
• Combine all of the ingredients, except for the almonds, in a bowl and mix to combine.
• Add in the almonds and toss until well coated.
• Transfer the coated almonds to the prepared baking sheet in a single layer. Place in the oven and bake, stirring frequently, until lightly browned, about 30 minutes.
• Remove from the oven and drain the nuts on paper towels.
• Store in an airtight container.

BARBEQUED ROASTED ALMONDS RECIPE

Steps:

• On parchment paper-lined baking sheet, toast almonds in 350°F (180°C) oven until fragrant but not browned, about 7 minutes. Meanwhile, whisk together molasses, sugar, chili powder, oil, vinegar, cumin, salt, garlic powder and cayenne; drizzle over almonds, tossing to coat. Bake for 8 minutes, stirring halfway through. Turn off oven; leave nuts in oven for 8 minutes. Let cool on pan on rack until crisp and dry; break pieces apart. (Make-ahead: Store in airtight container for up to 2 weeks. If softening, crisp in 350°F/180°C oven for about 5 minutes.)

GRILLED TROUT WITH ALMONDS AND LEMON BUTTER

Steps:

• Combine butter, lemon juice, chopped mint, lemon peel, and garlic in small saucepan. Whisk over medium-low heat until butter melts and mixture is blended.
• Prepare barbecue (medium heat). Brush flesh side of trout with some of lemon butter. Sprinkle with salt and pepper. Grill trout, flesh side down, until beginning to brown, about 1 1/2 minutes. Using large metal spatula, turn trout over and grill until cooked through, brushing with more lemon butter, about 2 minutes longer. Transfer trout to plates, skin side down. Bring remaining lemon butter to boil and drizzle over trout. Sprinkle trout with sliced toasted almonds and serve.