Spiced Toasted Almonds Recipes

SPICE ROASTED ALMONDS

Steps:

• Preheat oven to 350
• Bake about 10 minutes or until almonds are toasted, stirring twice. Cool almonds completely before serving. Store in an airtight container for up to 5 days.

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.

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.

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.

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 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.

SWEET AND SPICY ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

SPICED ROASTED ALMONDS

Steps:

• Preheat the oven to 350 degrees. Toss the almonds with olive oil, salt and cayenne, and place on a baking sheet. Roast in the hot oven until they begin to crackle and smell toasty, 15 to 20 minutes. Be careful when you open the oven door because the capsicum in the cayenne is quite volatile, so avoid breathing in, and be careful of your eyes. Remove from the heat and allow to cool. Toss with the thyme.

TOASTED SPICE RUB ALMONDS

Steps:

• Preheat oven to 350 degrees F.
• Blanch the almonds in boiling water, until the skins peel off.
• Melt the butter in a large ovenproof skillet over moderate heat and cook until it turns light brown and smells nutty. Add the almonds and salt and cook, stirring occasionally, over moderate heat until the almonds begin to color, about 5 minutes, coat and toss in the spice mix thoroughly. Transfer the skillet to the oven and bake until the almonds are medium-brown, about 15 minutes.
• Remove from the oven, taste for flavor, add more spice mix or salt, if necessary. Return to the oven for another 5 minutes. Transfer the nuts to a sheet pan; they will crisp as they cool. Store the cooled almonds in an airtight container at room temperature. (See Cook's Note)
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
• Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• Taste your chili powder and, if too spicy and hot, cut back the amount. California chiles are almost sweet, not hot.

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.

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.

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 the oven to 350 degrees F.
• In a medium bowl, stir the oil, sugar, and salt to blend. Add the almonds, and toss to coat. Arrange the almond mixture on a large, heavy baking sheet, spacing the almonds evenly. Bake, stirring occasionally, until golden brown, about 15 minutes. Serve warm or at room temperature.

SWEET AND SPICY CHINESE FIVE SPICE ROASTED ALMONDS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, toss the almonds with the olive oil.
• Spread almonds out on a sheet pan in a single layer. (Keep the mixing bowl handy - you will need it again.)
• While oven heats, mix the spices, salt, and sugar in a small bowl; set aside.
• Bake almonds for 10 minutes.
• Remove pan from oven and carefully pour the hot almonds back into the mixing bowl.
• Sprinkle spices over the nuts and toss well with a spoon.
• Pour the seasoned almonds back onto the sheet pan and return to the oven for 5 minutes.
• Remove from oven and let nuts cool completely on pan.
• Store cooled nuts in a covered container.

SPICED TOASTED ALMONDS

Steps:

• Preheat the oven to 350°F.
• Toss the almonds with the olive oil, maple syrup, salt, cinnamon, and ginger until evenly coated, then spread them evenly on a sheet pan. Bake for 7 to 10 minutes, until aromatic and slightly browned. You know they're done when you can smell them. The almonds will become crispy as they cool.
• While I was scuttling around the Commonweal Retreat Center's kitchen, I came up with the following mix of tasty morsels that everyone seemed to love. To 2 cups of toasted almonds, add 1 tablespoon of dark chocolate chips, 1/4 cup of dried cherries, and 1/4 cup of pumpkin seeds.
• If you're looking for a more savory flavor, swap out the cinnamon and ginger for 1/4 teaspoon each of dried rosemary, sage, and thyme.
• When in doubt, take them out! Nuts will continue to cook after they have been removed from the oven.
• Store in an airtight container in the refrigerator for 2 weeks or in
• the freezer for 2 months.
• (per serving)
• Calories: 105
• Total Fat: 9.1g (0.7g saturated, 5.7g monounsaturated)
• Carbohydrates: 4g
• Protein: 4g
• Fiber: 2g
• Sodium: 40mg