Hot Almond Spread Recipes

SPICY ALMONDS

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

HOMEMADE ALMOND BUTTER

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
• Let the almonds cool until they're just warm (not hot), about 10 minutes.
• Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You're going to think it'll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
• Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
• Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.
• Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.

HOMEMADE ALMOND BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.

HOT SWISS & ALMOND SPREAD

Steps:

• Combine all ingredients in either a microwaveable bowl or a pot for the stovetop, according to your cooking preference.
• If using the microwave, heat for 1-2 minutes at a time on 50% power, stirring periodically, until heated through and cheese is melted (about 6-8 minutes).
• If using the stovetop, heat over medium low, stirring frequently (about 6-8 minutes).
• This pairs nicely with a variety of food, including bread chunks, crackers, pretzels, and the like!

ROASTED ALMOND BUTTER

Steps:

• Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
• Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Almond butter will keep in an airtight container in the refrigerator for at least 3 weeks.

HOT & CREAMY SWISS ALMOND SPREAD

Steps:

• Heat oven to 350 degrees.
• Combine all ingredients;mix well.
• Spoon mixture into a deep 2 cup oven proof casserole dish.
• Bake 15 minutes, stirring after 8 minutes.
• Garnish with toasted sliced alomnds if desired.
• Serve warm with vegetables, crackers, breadsticks.

HOT ALMOND SPREAD

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine cream cheese, mayo, salt, pepper, nutmeg, cayenne if desired until smooth.
• Fold in green onions.
• Transfer into small baking dish, sprinkle 1/2 almonds on top.
• Bake for 8 minutes. remove and stir almonds into mixture.
• Top with remaining almonds and bake an additional 7-8 minutes.
• Sprinkle bacon bits across top if desired.
• Serve while hot.

HOT SWISS AND ALMOND SPREAD

Steps:

• Preheat oven to 350°F. Mix cheeses, dressing, onion, nutmeg, pepper and 1/3 cup of the almonds until well blended.
• Spread into 9-inch pie plate or quiche dish.
• Bake 15 minutes, stirring after 8 minutes. Sprinkle with remaining almonds. Garnish with chopped red pepper, if desired. Serve with assorted crackers.

HOT AND SPICY ALMONDS

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in a medium-size saucepan.
• Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper.
• Cook over low heat for 2 - 3 minutes.
• Add the nuts and stir to coat evenly with seasonings.
• Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally.
• Remove from the oven and toss with sea salt.
• Cool.