Savory Spiced Almonds Recipes

SPICED ALMONDS

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

SPICY ROASTED ALMONDS

Steps:

• Preheat your oven to 180 Degrees C (350 F).Line a baking tray with some baking/parchment paper.
• Mix the almonds, oil, cayenne pepper and salt together in a bowl.
• Place the coated almonds on the baking tray, and roast for 15 minutes in the oven.Turn the almonds halfway through to ensure even cooking.
• Serve immediately if enjoying warm, or allow to cool completely before storing.

SPICY SUGARED ALMONDS

Steps:

• In a small bowl, stir together the cinnamon, cayenne pepper and 1 tablespoon of the sugar; set aside.
• In a 4-quart saucepan, combine 1/2 cup plus 2 tablespoons water and the remaining 1 1/2 cups sugar. Stir over medium-high heat until the sugar dissolves and the mixture boils.
• Add the almonds and stir constantly over medium-high heat until the water evaporates and the sugar starts to dry and turn gray. (The sugar mixture will start to foam and then start to dry and look like sand. This takes 5 to 6 minutes.) Continue stirring constantly until the sugar starts to melt and caramelize, coating about half of the almonds in a reddish-brown sugar mixture and the rest in a glossy sugar mixture, 2 to 3 minutes.
• Sprinkle the cinnamon mixture over the almonds, stirring constantly, and immediately transfer to a baking sheet lined with parchment paper, spreading the almonds to separate. Cool completely, then break apart. Store the almonds in an airtight container for up to 2 weeks.

SAVORY SPICED ALMONDS

Steps:

• In a 13-in. x 9-in. baking pan, add butter. Bake in a 300° oven for 3-5 minutes or until butter is melted. Stir in the soy sauce, salt, ginger and garlic powder. Add almonds; toss to coat. Spread in a single layer. , Bake for 20-25 minutes, stirring occasionally. Remove to paper towels to cool. Store in an airtight container.

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.

SWEET AND SPICY ALMONDS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.
• In a large skillet over medium heat, cook honey and water with olive oil, stirring, until combined, 1 minute. Add almonds; toss to coat.
• Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Cool in a single layer.

SWEET AND SPICY ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Combine egg white and vanilla in large bowl; beat until frothy. Add almonds and toss to coat. Pour almonds into a mesh strainer to drain excess liquid, 5 to 10 minutes. Return strained almonds to the bowl.
• Stir white sugar, brown sugar, cinnamon, chili powder, and salt together in a bowl. Sprinkle sugar mixture over almonds and toss to coat evenly. Spread coated nuts evenly onto prepared jelly roll pan.
• Bake, stirring every 20 minutes, until the seasoning clings to the almonds, about 1 hour. Allow to cool completely before storing in an air-tight container.

SAVORY SPICED NUTS

Steps:

• Heat oven to 275 degrees.
• Whisk egg white and water until foamy.
• Toss with nuts, and pour into strainer.
• Strain for 3 minutes.
• Pour nuts into brown paper bag, and shake with spices until coated.
• Pour onto cookie sheet and spread out.
• Bake 15 minutes and stir.
• Lower heat to 225 degrees, and bake 1 hour, stirring a few times.
• Turn off oven and cool with door propped open.
• Store in airtight container.

MOROCCAN SPICED ALMONDS

Steps:

• Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
• To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
• Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

SPICED ALMONDS

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Mix all the spices together. In a large bowl, toss the nuts with the oil, then toss with the spice mixture to coat.
• Spread the nuts out over a rimmed baking sheet. Toast, stirring often, until the nuts are fragrant and lightly browned, 10 to 15 minutes. Let the nuts cool completely on the baking sheet before serving.
• For Orange-Fennel Almonds: Mix 1 teaspoon grated orange zest, 1 teaspoon fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper together. Substitute the orange zest mixture for the spice mixture and 1 tablespoon olive oil for the canola oil. Before serving, toss the nuts with 1 teaspoon more grated orange zest.
• For Spicy Chipotle Almonds: Mix 1 teaspoon ground cumin, 1 teaspoon salt, 3/4 teaspoon chipotle chile powder, 1/2 teaspoon garlic powder and 1/4 teaspoon pepper together. Substitute the cumin mixture for the spice mixture and 1 tablespoon olive oil for the canola oil.

SWEET AND SALTY ROASTED ALMONDS RECIPE BY TASTY

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!

SWEET & SAVORY SPICED NUTS

Steps:

• Toast pecans in a 350F oven for 6 minutes, or till they smell good & have started to change colour.
• Stir spice mix together.
• Combine glaze ingredients in a heavy pot, bring to boil over medium heat, whisk constantly.
• Stir nuts into glaze & continue stirring till all the nuts are shiny & the liquid is gone, about 1 or 2 minutes.
• Pour nuts in a mixing bowl, sprinkle on spice mix & toss to coat nuts.
• Spred on parchment lined cookie sheet and bake at 350F for 4 minutes.
• Watch carefully to make sure they don't burn.
• Cool & store in airtight container (but not a plastic bag).