OLIVE-OIL ROASTED ALMONDS
Sea salt gives these roasted nuts a clean, salty flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Spread the almonds in a single layer on a rimmed baking sheet, and toast in oven until golden, about 15 minutes. Let the nuts cool completely, then transfer to a small bowl. Add oil and salt, and toss until almonds are well coated.
GREEN BEANS WITH TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
- Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
- Garnish green beans with toasted slivered or sliced almonds.
FRIED ALMONDS
A delicious and extremely quick-to-make recipe which I was delighted to find in the October-November 2008 issue of 'dish'. As I don't like hot and spicy flavours, I made these with a mild paprika. Those who do like foods hot and spicy might want to add cayenne pepper. Please, do adjust the spices to meet your taste preferences. As almonds boost energy levels particularly at those times such as early afternoon when - given the choice - many of us may choose to have a siesta, I intend to have these on hand in a container at all times at work as a quick energy-boosting snack. I've found that even half a dozen almonds can provide the boost needed at such times, and these will offer a more flavoursome alternative to plain almonds.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Heat the oil in a sauté pan, over a medium heat, add the almonds, stirring frequently until they are well-coated with the oil and golden. Do not have the oil too hot as the almonds will then brown and their middles will still be raw.
- Combine the remaining ingredients in a bowl to make the spice mix.
- Transfer the almonds to a plate using a slotted spoon and sprinkle with the spice mix.
- Cool before serving.
SOY GLAZED ALMONDS
Easy and delicious savory almonds. Simple enough for everyday snacking but elegant enough to be served at a party.
Provided by lilsweetie
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees Fahrenheit.
- In a small saucepan, combine soy sauce, brown sugar, ginger, garlic powder, and cayenne pepper. Mix well.
- Add almonds to pan and bring to a boil, stirring frequently, over medium heat. Boil for about five minutes, stirring frequently, until liquid is reduced and absorbed.
- Stir in the canola oil and spread almonds out evenly on a cookie sheet.
- Bake in the preheated oven for 8-10 minutes, stirring mid-way, until nuts are very fragrant and no longer wet to the touch.
- Allow almonds to cool completely before storing in an air-tight container.
WILD RICE WITH ROASTED PEPPERS AND TOASTED ALMONDS
Categories Garlic Side Broil Christmas Thanksgiving Almond Bell Pepper Fall Healthy Christmas Eve Shallot Wild Rice Simmer Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), about 1 1/4 hours.
- Meanwhile, preheat broiler.
- Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel, then cut into 1/2-inch pieces.
- Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
- Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds, and vinegar. Transfer to a serving dish.
SWEET AND SALTY ROASTED ALMONDS RECIPE BY TASTY
Here's what you need: almond, salt, cayenne pepper, honey, olive oil
Provided by Kahnita Wilkerson
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350˚F (180˚C).
- In bowl, add the almonds, salt, cayenne, honey, and olive oil, and stir to combine.
- Transfer to a parchment paper-lined baking sheet, and bake for 12 minutes, until the honey is caramelized and the almonds are aromatic.
- Let cool.
- Enjoy!
Nutrition Facts : Calories 231 calories, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 12 grams
FRIED HERBED ALMONDS
These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
- Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. Almonds can be stored in an airtight container at room temperature up to 2 weeks.
HARICOTS VERTS AND RED PEPPERS WITH ALMONDS
Categories Nut Pepper Vegetable Side Christmas Quick & Easy Winter Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 16
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- In a baking pan toast almonds in one layer in middle of oven 10 to 15 minutes, or until lightly colored. Cut bell peppers into 2-inch-long strips. In a 12-inch heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook half of peppers, stirring frequently, until crisp-tender, about 12 minutes. Transfer cooked peppers to a serving bowl. Cook remaining peppers in remaining tablespoon oil in same manner and transfer to bowl.
- In a 4-quart kettle half filled with boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or about 6 minutes for regular green beans. Drain beans in a colander and transfer to bowl. Toss vegetables with almonds and salt and pepper to taste.
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