CHIPOTLE ROASTED ALMONDS
Make and share this Chipotle Roasted Almonds recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preparation:.
- Stir together ground chipotle , sugar and salt in a small bowl, and set aside. Heat almonds and almond oil in a large skillet on medium-high heat, stirring and shaking the pan occasionally, until the almond skins are popping and almonds are fragrant. Turn down heat to medium-low and stir in chipotle mixture; heat and shake skillet for about 30 seconds, to release chipotle's oils. Move to a bowl and let cool just slightly before serving warm.
Nutrition Facts : Calories 184.3, Fat 15.4, SaturatedFat 1.2, Sodium 291.1, Carbohydrate 8.8, Fiber 3.4, Sugar 4.5, Protein 5.8
CHIPOTLE AND ROSEMARY ROASTED NUTS
Provided by Ina Garten
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
- Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature for up to a week.
CHIPOTLE AND ROSEMARY ROASTED NUTS
Provided by Ina Garten
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
- Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
CHIPOTLE HONEY ROASTED PEANUTS
Absolutely delicious! This recipe started out as a basic honey-roasted beer nut recipe and evolved into this splendid party treat.
Provided by noogie01
Categories Appetizers and Snacks Nuts and Seeds
Time 2h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
- Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
- Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 12.5 g, Cholesterol 3.8 mg, Fat 15.6 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.9 g, Sodium 361.7 mg, Sugar 7.5 g
CHILE-ROASTED ALMONDS
Provided by Bruce Aidells
Categories Roast Christmas Cocktail Party Vegetarian Low Cal High Fiber Oscars New Year's Eve Almond Poker/Game Night Low Cholesterol Vegan Christmas Eve Party Potluck Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Heat oil in heavy large skillet over medium heat. Add crushed red pepper and black pepper and stir to distribute evenly in skillet. Add almonds and stir to coat with oil-pepper mixture. Cook until almonds begin to darken slightly and mixture is fragrant, stirring frequently, about 8 minutes. Transfer mixture to rimmed baking sheet; sprinkle generously with coarse salt. Cool completely. DO AHEAD: Chile-roasted nuts can be made 2 days ahead. Store in airtight container at room temperature.
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EASY CHIPOTLE ROASTED ALMONDS {PALEO & VEGAN}
From paleorunningmomma.com
4.2/5 (8)Category SnackCuisine Paleo &Amp, VeganTotal Time 35 mins
- In a large bowl, toss the raw almonds with the oil, spices, and half of the salt. Spread out the almonds in a single layer on the parchment lined baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring twice throughout to allow the almonds to evenly brown.
- After removing from oven, sprinkle with the remaining salt (or enough to suit your taste), allow to cool on the baking sheet, then serve! Store leftovers in a covered container in the refrigerator or at room temperature. Enjoy!
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