Fold in 1/2 the almonds.
Split profiteroles, removing any
For almonds: Place foil on work surface.<
Mix the vegetable oil, vinegar, Tabasco sauce, parsley, sugar, salt & pepper in a bowl.
For the Salad: Combine the leaf lettuce, romaine lettuce, scallions, celery, cranberries and oranges in a salad bowl and mix gently. Add the Red Wine Vinaigrette and toss to coat well.
For the Candied Almonds: Combine the sugar and almonds in a skillet over medium-low heat and cook until the sugar melts, stirring occasionally. Cook until the almonds are evenly coated, stirring constantly. Spread on waxed paper and separate with forks to cool.
In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated. Spread in a single layer on a parchment-lined baking sheet. Bake in 325F oven, stirring occasionally to break up clumps, for about 12 minutes. Let cool completely on pan on rack. Break into pieces.
For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
In a large bowl, toss spinach with dressing. Sprinkle with candied almonds and strawberries.
Make or buy candied almonds.
To make candied almonds, melt butter in a small
Spread almonds on a shallow baking sheet.
Place in cold oven and then set oven for 350 and roast 15-20 minutes, stirring occasionally.
In a medium saucepan heat honey and butter over medium heat until boiling.
Turn down heat to medium low and simmer for 2 minutes while stirring occasionally.
Add almonds and simmer for another 2 minutes, stirring occasionally.
Transfer almonds with a slotted spoon onto a greased baking sheet and spread into a single layer and let cool slightly.
In a bowl, toss almonds in sugar to coat.
Bring 2/3 cup water to a boil in a non-stick pan with the sugar and vanilla extract. Add the almonds and cook over a high heat, stirring, until the sugar is dry. Turn the heat down to medium and keep stirring until the sugar melts again.
Remove the almonds from the pan and place on a parchment paper-lined baking sheet and immediately separate them with 2 forks. Leave to cool.
Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
Combine the water, sugar, and cinnamon in a cold saucepan and bring to a boil.
Add the almonds and stir thoroughly to coat. Lower to medium heat.
Cook and stir the mixture frequently until the liquid evaporates and leaves a syrup-like coating on the almonds. Don't leave pan unattended to avoid burning.
Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds. Allow to cool before serving.
Bring water, sugar and cinnamon to a boil;stirring constantly.
Add almonds and toss to coat.
Remove almonds with slotted spoon.
Arrange on greased baking pan.
Bake at 350 for 20 minutes, basting twice with reserved syrup.
Cool.
Store airtight.
Beat egg white at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold in almonds. Melt butter in a 9-inch square pan or larger in a 325\u00b0 oven. Add almonds to pan and bake, stirring every 5 minutes, 20 to 25 minutes or until lightly browned. Watch carefully! Cool in pan on wire rack.
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Preheat the oven to 375*F.
Stir togther 4 teaspoons sugar and 1/2 teaspoon salt. Set aside.
Heat butter and honey over medium high heat in a large skillet until bubbling. Remove from heat.
Add almonds and rosemary to skillet, and toss gently to coat.
Move the almond/rosemary mixture to a rimmed baking sheet(don't scrape excess syrup from skillet).
Sprinkle with sugar/salt mixture. Roast almonds until fragrant, 8-9 minutes. Sprinkle with 2 teaspoons sugar and 1/2 teaspoon salt.
Toss to coat. Let cool completeley. Enjoy!
here barley, apricots, onion, and almonds. Mix well.
In a
Candied orange zest:
Remove the
orange peel, pineapple, citron, cherries, almonds, raisins and currants in a
lour. Fold in fruit and almonds. Transfer to prepared pan and
he egg yolks, flour, ground almonds and baking powder.
Spoon
ustard and cranberry fillings and candied almonds. For custard fillings: heat milk
Beat the butter to a cream; beat the eggs.
Mix all dry ingredients together; then add the butter, milk and eggs.
Beat the mixture well for a few minutes.
Put the batter in a greased cake pan and bake it at 350\u00b0 for about 30 to 45 minutes.
The raisins and almonds could be omitted and flavoring used instead.