Preheat your oven to 250 degrees F. Beat the egg white and water until frothy with a whisk in a medium bowl. Add the almonds, and stir until well coated. Mix the sugars, salt, and cinnamon, and sprinkle over the nuts. Stir the nuts until they are well coated. Spread the almonds evenly on a baking sheet that has been lined with parchment paper or a Silpat.
Roast the almonds for 1 hour, stirring every 20 minutes or so. Your house will smell amazing!
Allow to cool, then store in airtight containers.
rothy but not stiff. Add almonds and toss until they are
Preheat oven to 325 degrees.
Place butter on a 15 1/2 x 10 1/2-inch jellyroll pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks.
Gently fold in almonds and cinnamon. Pour almond mixture onto.
jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
Serve warm or at room temperature. Store cooled in air-tight containers up to 2 weeks.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.
igh heat, add the almonds and boil for 30 seconds
Spread the almonds in a single layer in
Preheat the oven to 250 degrees F.
Lightly grease a 10x15 jelly roll pan.
(I used my silipat sheet) Lightly beat the egg white; add water and beat until frothy but not stiff.
Add the nuts and stir well.
In a separate bowl, mix sugar, cinnamon, and salt.
Sprinkle sugar mixture over nuts and toss to coat.
Spread the nuts evenly in prepared pan.
Bake in oven 1 hour, stirring occasionally until golden brown.
Allow to cool and store in an airtight container.
In a mini processor, finely grind the almonds. In a large skillet, heat 3 tablespoons of the olive oil. Stir in the almonds, the onion, cilantro, garlic, anchovies and cayenne and season with salt and pepper. Add the salmon to the skillet and spoon some of the almond mixture on top. Season the salmon with salt and pepper and drizzle with a little olive oil. Cover the salmon and cook over moderate heat for 5 minutes. Reduce the heat to moderately low and cook until the salmon is just opaque throughout, 8 to 10 minutes longer.
edium bowl, combine flour, cocoa, roasted almonds, cinnamon, nutmeg, cloves, baking powder, baking
Heat oven to 250\u00b0.
Put butter in a large, shallow roasting pan and place in oven until melted.
Remove from oven and stir in sugar, vanilla and cinnamon.
Add popcorn and noodles and stir until coated.
Bake 1 hour, stirring every 20 minutes.
Remove from oven and stir in almonds and raisins.
When cool, store in airtight container.
Yields 11 cups.
hite in a bowl. Add almonds and toss until well coated
owl; beat until frothy. Add almonds and toss to coat. Pour
nd add 10 of the roasted garlic cloves. Pour the hot
Put all ingredients (except for the almonds) into a bowl and microwave at 600 Watt for 2 minutes.
Add the almonds into the bowl and mix thoroughly. Put it another 2 minutes into the microwave oven.
Mix again and microwave it another 2 minutes.
Let the almonds cool on a baking sheet or paper. (I usually use a plastic tray.) Use two forks to separate sticking almonds immediately from each other. Enjoy!
garlic, 4 tablespoons of the almonds, and the water into a
here barley, apricots, onion, and almonds. Mix well.
In a
eeds, cardamom pods, bay leaves, cinnamon stick and cloves. Fry until
br>Add in the saffron, cinnamon, black pepper, turmeric, cayenne, ginger
Preheat oven to 375 degrees F and line 12 muffin cups with paper liners.
Stir together pancake mix, Almond Breeze almondmilk, sugar, oil, extract, and cinnamon in a medium bowl. Lightly stir in apple, cranberries, and cream cheese. Spoon into prepared cups and sprinkle with almonds.
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool, then store in a covered container with a loose fitting lid.
/2 with the chopped almonds and liqueur. Fill the prepared