BLACK PEPPER ALMONDS
Make and share this Black Pepper Almonds recipe from Food.com.
Provided by cookiedog
Categories High In...
Time 30m
Yield 2 2/3 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line Large baking sheet with foil. Lightly butter foil.
- Mix pepper and salt in small bowl.
- Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 tsp water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes.
- Transfer almonds to baking sheet. Using spatula and working quickly, separae almonds. Sprinkle remaining pepper mixture over.
- Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool.
- Note: Can be made 4 days ahead. Store airtight at room temperature.
PEPPERED ALMONDS
Categories Nut Bake Cocktail Party Vegetarian Quick & Easy Spring Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Stir all ingredients in small baking pan to coat almonds. Arrange in single layer. Bake until coating is crisp and almonds are toasted, stirring occasionally, about 12 minutes. Cool.
BLACK PEPPER ALMONDS
Steps:
- Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
- Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
PEPPERS WITH FETA AND ALMONDS
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Peeling peppers is a time-consuming and fiddly job, but it isn't difficult - and this is a distinction that's important to remember. Like most tasks of this order, culinary or otherwise, the space it takes up in your head is greater than the actual demands of the activity, but if the idea of charring and then peeling 8 peppers really appalls, then don't do it. The world is not going to fall apart if you buy a jar of ready-peeled and oil-softened peppers, nor do you lose the right to occupy your own kitchen if you ignore my suggestion altogether. Make a tomato salad; buy some tabbouleh from the deli.
- But meanwhile at stately Wayne mansion, preheat the broiler as hot as you can get it, and then sit the peppers on a rack below. When the skin turns black and blistery, turn them; you want to char them on every side. You can do this also, if you've got a gas stove, just by holding them with a long fork over the burner, but it can get tiresome to say the least.
- When the peppers are black and charred, remove them (trying not to burn yourself) to a large bowl and cover immediately with plastic wrap. Leave for 10 to 20 minutes.
- Then uncover and, 1 by 1, peel and remove the seeds. Don't get worried if the odd bit of skin (or indeed seed) remains. Cut or tear into wider chunks/strips (I don't like this too dinky) and arrange on a large plate. Crumble over the feta, then squeeze over lemon juice and drizzle with oil. Scatter over the almonds and sprinkle on the parsley - and that, frankly, is it.
GARLIC PEPPER ALMONDS
Freshly toasted almonds tossed in a mixture of garlic powder and black pepper. From Life's Ambrosia.
Provided by Barbell Bunny
Categories Nuts
Time 25m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a bowl combine almonds, ½ teaspoon kosher salt and water. Toss to coat completely. Spread in a single layer on a baking sheet and bake for 10 minutes.
- Remove from oven, transfer to a bowl. Drizzle with olive oil and sprinkle with garlic powder and black pepper. Toss to coat.
- Return to baking sheet and bake in oven for 5 more minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 213.5, Fat 18.4, SaturatedFat 1.4, Sodium 146, Carbohydrate 8.1, Fiber 4.4, Sugar 1.4, Protein 7.7
BLACK RICE AND BROCCOLI WITH ALMONDS
Garlic, roasted until meltingly soft, lends a creamy texture to this salad's vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a heavy-bottomed medium pot, bring rice and 1 3/4 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender and water is absorbed, about 35 minutes. Remove from heat; let stand 10 minutes. Transfer to a serving bowl. Let cool slightly.
- Meanwhile, preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil. Season with 1/4 teaspoon salt and pepper. Roast, stirring once, until tender, about 20 minutes. Remove and reserve garlic; transfer broccoli to bowl with rice.
- Remove garlic from skins. Place in a small bowl; mash. Whisk in mustard, vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt. Drizzle over salad. Add almonds, parsley, and scallions; toss. Season with remaining 1/4 teaspoon salt and pepper.
Nutrition Facts : Calories 395 g, Fat 20 g, Fiber 8 g, Protein 10 g, SaturatedFat 3 g, Sodium 289 g
ROASTED RED PEPPER AND ALMOND DIP
This versatile dip adds zesty flavor to any food it's served with. Top with additional sliced almonds and diced roasted red peppers, if desired. Serve with pita wedges, crackers, or crudites.
Provided by HurdBird
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 12m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
- Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.
Nutrition Facts : Calories 73 calories, Carbohydrate 2.2 g, Cholesterol 2.9 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 131.8 mg, Sugar 0.7 g
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