orn syrup until the almonds are evenly coated; sprinkle on the sugar
Preheat the oven to 250 degrees.
Line a baking sheet with parchment paper.
Combine all of the ingredients, except for the almonds, in a bowl and mix to combine.
Add in the almonds and toss until well coated.
Transfer the coated almonds to the prepared baking sheet in a single layer. Place in the oven and bake, stirring frequently, until lightly browned, about 30 minutes.
Remove from the oven and drain the nuts on paper towels.
Store in an airtight container.
Spread almonds in a single layer on
Preheat oven to 300 degrees.
Line a baking sheet with foil and lightly spray with vegetable oil.
In a large bowl combine sugar and cinnamon.
In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt.
Add almonds to egg mixture and toss to coat.
Then pour almonds into cinnamon sugar mixture and toss to coat.
Spread sugar coated almonds on lined baking sheet.
Bake 25 minutes; stir after 10 minutes.
Let cool and remove from pan with slotted spoon.
nd vanilla until frothy. Add almonds and toss to coat thoroughly
Preheat oven to 350 F.
Toss almonds with maple syrup and salt.
Add oil last, and toss to coat.
Spread coated almonds on baking sheet lined with parchmment paper.
Bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes.
Be careful not to let them burn, which can easily happen with maple syrup.
Let cool on pan.
Break apart any clumps while still a bit warm or the sugar will crack off.
When completely cool, store in airtight container at room temp.
Keeps 1 month.
here barley, apricots, onion, and almonds. Mix well.
In a
ntil they are all completely coated. Pour almonds into slow cooker. Add
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.
In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.
shallots, and garlic are well coated with oil.
Spray roasting
owl until foamy.
Add almonds to egg mixture and stir
Cream the cheese with butter until soft and blended. Beat in sugar and vanilla. Stir flour and baking powder into cheese mixture. Spread in ungreased 13 x 9 x 2 pan. Bake at 375 degrees for 15 min. or until firm and lightly browned on edges. Sprinkle chocolate over top and let stand to melt. Spread until evenly coated. Sprinkle with almonds. Cool then cut lengthwise into 1 inch strips. Cut across to get 4 inch lengths. Yield 27 sticks.
warm.)
Covering the almonds:
Melt the fondant for
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.
ven to 350 degrees. Place almonds in a single layer on
mix together sugar, rice, cherries, almonds, lemon zest and salt.
rothy. Add almonds. Make sure the almonds are thoroughly coated in the egg
he almonds together with the oil in a large bowl until coated
Preheat oven to 350\u00b0F. Line a large baking dish with parchment paper.
Sift together powdered sugar and cinnamon 2-3 times, until cinnamon is well distributed.
Place almonds in a colander and rinse under cold water. Pour wet nuts into baking dish and sift the cinnamon mixture over the nuts, tossing until well coated.
Roast for 20 mins, tossing once, until fragrant and browned. Cool in dish. Stir almonds to separate and store in airtight jars or package in cellophane bags.