In a large, heavy bottomed, skillet place the sugar and water.
Bring to a boil over medium-high heat.
Add the almonds and cook, stirring constantly, until almost all the water has evaporated; about 5 minutes.
Add the cinnamon and salt and cook until the sugar has dried on the almonds; about 2 minutes.
Pour onto a large sheet pan and let cool.
Heat sugar and almonds in pan. Stir constantly until sugar turns golden brown. Don't let scorch!
Let cool on a plate and break into pieces.
Wash lettuce cut into bite size pieces. Add the celery, green onions, drained oranges and sliced strawberries in a salad bowl and toss.
Combine the dressing ingredients and shake until everything is dissolved.
Add almonds and dressing when it's time to serve.
Add the sugar, water, salt, cinnamon, and nutmeg and cook, stirring
large heavy skillet, heat almonds, sugar and butter over medium
In a saucepan, over medium heat, melt 2 tablespoons butter, stir in sugar and almonds and cook until golden brown; remove from heat and allow to cool slightly.
Combine lettuce, strawberries, onion and the sugared almonds.
Mix dressing ingredients together and toss with salad.
Chill for a short time and then serve.
rothy but not stiff. Add almonds and toss until they are
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.
here barley, apricots, onion, and almonds. Mix well.
In a
Combine chicken, celery and lemon juice and chill well. Combine mayonnaise, sour cream and salad dressing mix (use dressing sparingly or to taste); cover and chill 2 to 3 hours.
Add green grapes and mandarin oranges before serving.
If salad is too dry, add juice from oranges.
Serve on lettuce bed with 1 cantaloupe sprinkled with sugared almonds.
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.
ver top of filling. Combine almonds, turbinado sugar, and egg wihite
ven to 350 degrees. Place almonds in a single layer on
eanwhile combine light brown sugar, cinnamon and corn starch in a
Preheat oven to 325\u00b0.
Place butter on a 15 1/2 x 10 1/2-inch jelly roll pan and place in oven to melt, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar and beat to stiff peaks.
Gently fold in almonds and cinnamon.
Pour mixture onto jelly roll pan, toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
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.
In a big microwave bowl, heat honey at low power (10 %) for 1 minute or until melted. Add cinnamon and almonds and mix well to coat them. Spread almonds on a baking sheet with greased parchment paper.
Bake in a preheated oven of 350 F for about 15 minutes or until almonds are golden (shake one time). Put the baking sheet on a grill and shake the almonds. Let cool completely (the mixture will get hard). Broke the almond mixture in pieces and put in a bowl. Add salt and mix.
In large saucepan, heat 2 to 3 inches of oil to 375\u00b0.
In large bowl combine flour, sugar, baking powder, salt, cinnamon and nutmeg.
Stir in milk, oil, vanilla and egg with fork just until dry ingredients are moistened.
Drop by teaspoons into hot oil 5 or 6 at a time.
Fry doughnut drops 1 to 1 1/2 minutes on each side until golden brown.
Drain on paper towel.
Mix 1/2 cup sugar and 1 teaspoon cinnamon.
Roll warm doughnut balls in sugar-cinnamon mixture, makes about 30 to 36 doughnut balls.
milk, canola oil, eggs and cinnamon in a large bowl. Mix
Preheat oven to 325 degrees.
Place butter in a 13\" X 9\" 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 pan; toss with butter.
Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
Serve warm or at room temperature.
Store cooled almonds in airtight container up to 2 weeks.
ooking spray.
Combine sugar, cinnamon and salt; whisk well and