Caramelized Almonds Recipes

CARAMELIZED ALMONDS

Steps:

• Line a baking sheet with parchment paper and set aside
• Place sliced almonds and granulated sugar in a skillet over medium-high heat. Stir constantly for 3-4 minutes. (I like using a heat proof rubber spatula.)
• Remove pan from heat once the almonds are toasted and sugar has melted and sticks to the almonds.
• Pour the nuts onto the parchment paper and quickly spread out as much as possible using a spatula or some forks.
• Let nuts cool completely and then break into clusters if stuck together.
• Store in an airtight container for up to 1-2 weeks. Snack on or use on salads or yogurt.

GREEN BEANS WITH CARAMELIZED ONIONS AND ALMONDS

Steps:

• Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
• Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS

Steps:

• Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
• Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
• Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

EASY & QUICK CANDIED, CARAMELISED ALMONDS

Steps:

• Mix together water, both kinds of sugar and cinammon. Stir well.
• Put almonds in a microwave proof dish and cover with sugar coating. (See that all of them are coverd neatly).
• Microwave almond-sugar mixture for 3 minutes (700Watt).
• Take out of microwave oven and stir (mixture begins to be bubbly, be careful, it's very hot).
• Microwave again for about 2-3 minutes. (Mixture is supposed to be lightly crumbly, dark and partly gleamy. Depends on your microwave's "peculiarity").
• Line a baking tray with non stick kitchen paper.
• Transfer almond mixture to tray and separate/spread evenly.
• Let dry and cool for about 5-10minutes.

CARAMELIZED ALMOND WAFERS

Steps:

• Spread the almonds on a sheet pan, and toast them in a 300˚ oven for 15 minutes, or until they are light gold and fragrant.
• Cut sixty wafers from the rice paper with sharp scissors. For square cookies, fold the sheet over at about 2-inch intervals, cut along the folds to make strips, and cut the strips into squares. For round wafers, cut 2-inch circles from each strip.
• Pour the honey and the sugar into the skillet, and set over medium heat. Stir in the cinnamon as the honey melts, and continue stirring as the sugar dissolves and the mixture starts to bubble. Cook at a moderate boil for 5 to 10 minutes, until the mixture has caramelized to a deep golden brown and thickened noticeably.
• Stir in the almonds, heat to bubbling again, and cook for 2 or 3 minutes, until the nuts are hot and thoroughly coated with the caramelized honey. Don't let the syrup or almonds get too dark. Turn off the heat, but leave the filling in the pan.
• Lay out twelve wafers in a line on a cool counter, scoop up some of the hot honey and almonds with a wooden spoon, and drop a small mound on six of the wafers-a rounded teaspoon or more. While the honey is still soft, top each with a second wafer. With a flat board, press down lightly on all at once, flattening and spreading the nut filling. Fill all the wafer sandwiches this way. Whenever the caramel gets too thick to drop, return the pan to low heat and warm the honey until it loosens.
• When the filled wafers are completely cool and the filling is crunchy, enjoy. Store in an airtight container for a week or so.

CARAMELIZED ALMONDS

Steps:

• Toss almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
• Spread into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
• Break into small pieces. Store in tightly covered container at room temperature.

CARAMELIZED ALMONDS

Steps:

• Preheat oven to 375 degrees. Line a 9-inch-square baking pan (or similar size pan) with parchment paper. Scatter almonds in pan; pour maple syrup or brown sugar on top, stirring to cover nuts. Cut butter into small dice and sprinkle on top.
• Bake for 10 minutes, then stir nuts to make sure they are covered with syrup. Continue to bake until nuts are browned and syrup has thickened to consistency of caramel, another 7 to 10 minutes.
• Remove from oven, separate nuts, and allow to cool. Once completely cooled, nuts may be stored in a covered container for several weeks.

CARAMEL ALMOND BARS

Steps:

• Grease 19cm x 29cm rectangular pan.
• Line base and two long sides with baking paper extending paper 2cm above edge of pan.
• For crust:.
• In medium bowl combine biscuit crumbs, grounded almonds and melted butter.
• Press over base of prepared pan.
• Refrigerate until firm about 30 minute.
• For filling:.
• In medium saucepan melt 60g of butter and 2 Tablespoon sugar add condensed milk.
• Simmer whisking constantly over medium heat until mixture thickens and is golden brown.
• It takes about 8 minutes.
• Spread hot caramel over crumb layer,refrigerate until firm.
• Spread combined chocolate and oil over bars and leave to set.
• Caramelized almonds - garnish:.
• In small saucepan melt sugar and water bring it to the boil over high heat. Cook until golden brown takes about 5-10 minutes add sliced almonds. Stir well.
• Pour over silikon mat (silkpat)or well oiled baking tray.
• Quickly spread it out with wooden spoon. Let it cool.
• Break into pieces by hand and put on top as a garnish.

CANDIED ALMONDS

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.