Diy Snack Parmesan Almonds Recipes

SLICE-AND-BAKE PARMESAN-ALMOND CRACKERS

Steps:

• In a food processor, pulse both flours, cheese, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, lemon zest, and thyme. Add butter and cream cheese; pulse until mixture resembles coarse meal. Add lemon juice and pulse just until dough comes together.
• Transfer dough to a work surface. Divide into two pieces, and shape each into a log about 1 1/2 inches in diameter. Wrap separately in plastic; refrigerate at least 4 hours and up to 2 days.
• Preheat oven to 325°F. Slice logs crosswise into rounds about 1/8 inch thick. Place rounds on parchment-lined baking sheets. Top each with a tiny thyme sprig (if using) and bake until firm and golden brown, 16 to 18 minutes.
• Transfer baking sheets to wire racks and let crackers cool on pans 5 minutes, then transfer crackers to wire racks. Crackers can be stored in an airtight container at room temperature up to 3 days.

AMAZING ALMOND PARMESAN

Steps:

• Place all ingredients into the bowl of a food processor/blender and process until your desired consistency. Add more nutritional yeast, garlic powder and salt to taste.
• That's it - it's ready to sprinkle on soups, pastas, salads, pizza, even sandwiches may benefit from a sprinkle or two!
• Makes about 1 cup.
• Serves 8, 2 tablespoons per serving.
• Store: Leftovers can be kept in an airtight container in the fridge or pantry, and will last up to a couple months if you have it around that long. Will last longer in the fridge.

ROASTED PARMESAN GARLIC ALMONDS

Steps:

• Preheat oven to 250°F or 325°F (see Cook's Notes). Lightly spritz a half-sheet pan with non-stick cooking spray or lightly grease it and and set aside.In a small mixing bowl, toss together the grated Parmesan cheese, Italian seasonings, granulated garlic, smoked paprika, and salt and set aside.In another mixing bowl, whisk or beat the egg whites until they reach soft peaks. Measure the almonds into a larger mixing bowl. Scrape the egg whites on top of the almonds and gently mix to coat. Toss the Parmesan mixture over the almonds and gently toss to coat evenly. Distribute the coated almonds in an even, single layer over the prepared half-sheet pan. If baking at 250°F, bake for about an hour, stirring once every 15 minutes. If baking at 325°F, bake for about 30 minutes. After each stir, re-arrange the almonds again into an even, single layer. After an hour, or when the almonds are mostly dry to the touch, turn off the oven and prop the door open partway. Let the almonds cool in the opened oven for 20 minutes before transferring the half sheet pan to a rack to finish cooling completely to room temperature. Transfer the almonds to an airtight container and store at room temperature for up to a week.

ALMOND SNACK MIX

Steps:

• Place cereal and almonds in a large bowl; set aside. In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250° to 266° (hard-ball stage)., Remove from the heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper-lined baking sheets; cool. Toss to break apart. 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.

PARMESAN ALMONDS

Steps:

• Preheat oven to 325F.
• In small bowl, mix all ingredients except egg whites and almonds set aside.
• In large bowl, whisk egg whites until they begin to form soft peaks and are opaque.
• Add almonds and toss to coat.
• Add cheese mixture and toss gently to coat evenly.
• Oil or coat a baking sheet with vegetable cook spray.
• Arrange almonds on baking sheet in single layer.
• Bake in center of oven for 15 minutes.
• Gently toss almonds and arrange again in single layer.
• Continue to bake for 15 minutes longer; toss gently.
• Turn off oven.
• Leave almonds in oven with door ajar for 20 minutes.
• Remove from oven and cool completely.

DIY SNACK: PARMESAN ALMONDS

Steps:

• Preheat oven to 350 degrees F. Beat the egg white in a medium bowl with a wire wisk until peaks begin to form. Toss almonds in egg whites.
• In another medium bowl, combine cheese, garlic powder, paprika and oregano. Toss almonds with spices until evenly coated. Spread into one layer on a baking sheet and bake for 20 minutes, tossing every five minutes so the nuts roast evenly.
• Let cool before serving.

SIMPLE CHOCOLATE-COVERED ALMONDS

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

ROASTED GARLIC PARMESAN ALMONDS (SALAD TOPPER)

Steps:

• Preheat oven to 350°.
• In a shallow baking pan, toss the slivered almond with the olive oil.
• Spread almonds so that they are in a single layer.
• In small bowl, combine Parmesan cheese with garlic salt and sprinkle over the almonds.
• Bake for 10 to 15 minutes or until golden brown.
• Stir once while baking.