HONEY ROASTED ALMONDS
These are great for snacking!
Provided by Behr
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Spread almonds in a single layer on a baking sheet and place in a cold oven.
- Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
- Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
- Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
- Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
- Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 19.7 g, Fat 19.7 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 120.8 mg, Sugar 14.4 g
SPICED ALMOND WAFERS
A fun departure from classic rounds, these wafers may look thin and delicate, but they pack an irresistible crunch. Nibble them with tea, or savor them alone any time of day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 11
Steps:
- Line 2 mini loaf pans with plastic wrap.
- Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.
- Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).
- Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife. Cover remaining dough, and freeze in pan until ready to slice and bake.
- Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.
SALTED-ALMOND HONEY WAFERS
These golden-brown cookies sprinkled with flaky sea salt contrast nicely with the sweetness of the glaze on the [blancmange](/recipes/food/views/233077) .
Yield Makes about 40 cookies
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Put liner on a baking sheet.
- Melt butter in a 1- to 2-quart heavy saucepan over moderately low heat and add honey, sugar, and corn syrup, stirring until combined. Remove from heat and stir in flour until incorporated, then stir in egg white.
- Working in batches of 6, spread small spoonfuls of batter with a small offset spatula or back of a spoon into long strips, about 1 inch wide and 5 to 6 inches long, on baking sheet, spacing cookies 2 inches apart. Top each batch with about 2 3/4 tablespoons almonds and sprinkle with sea salt.
- Bake until evenly golden, 9 to 10 minutes, then cool briefly on baking sheet to firm slightly, 1 to 2 minutes. Transfer with a thin metal spatula to a rack to cool completely. Transfer wafers as cooled to an airtight container.
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
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.
CHOCOLATE ALMOND WAFERS
When my children were younger, we'd make dozens of cookies and candies each season. Then we'd pack up assortments and deliver them to our friends and family. These wafers were always a favorite. -Phyl Broich-Wessling, Garner, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in sliced almonds. , Shape dough into a 14-in. log; roll in ground almonds. Wrap in waxed paper. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
SPICED ALMOND WAFERS
Make and share this Spiced Almond Wafers recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 25m
Yield 6 dozen cookies
Number Of Ingredients 11
Steps:
- Line 2 mini loaf pans with plastic wrap.
- Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes.
- Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.
- Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).
- Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife.
- Cover remaining dough, and freeze in pan until ready to slice and bake.
- Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat.
- Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes.
- Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.
Nutrition Facts : Calories 770.5, Fat 36.1, SaturatedFat 20.4, Cholesterol 151.8, Sodium 359.1, Carbohydrate 103.7, Fiber 2.9, Sugar 53.6, Protein 10.3
SALTED ALMOND SUNFLOWER ENERGY BITES
Oats, salted almonds and sunflower seeds, dates, and flax seed provide a boost of energy in bite-size servings.
Provided by Quaker®
Categories Quaker® Oats
Yield 24
Number Of Ingredients 6
Steps:
- Place all ingredients in the bowl of a food processor and mix until a sticky ball forms without over processing.
- With slightly wet hands, roll a tablespoon of mixture into a tight ball.
- Shape into 24 (about 1-inch diameter) balls.
- Refrigerate, covered, until chilled.
- Store leftovers in refrigerator, covered.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 9.5 g, Fat 2.7 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 0.7 mg, Sugar 6.1 g
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