For dressing, combine first seven ingredients (
rup, cover, and refrigerate for the glazed almonds.
Set the remainder of
tand in the hot water for 15 minutes. Pour out the
ling-film & allow to stand for 8-10 minutes.
Meanwhile
epper. Mix well.
Add almonds to pan and bring to
ugar dissolves.
Stir in almonds and remove from heat.
To blanch almonds, place them in a bowl.
Add water.
Cook for 5 minutes on HIGH power level.
Use as desired in any recipe that calls for blanched almonds.
For the dry mix: Combine all
Combine almonds, sugar and butter or margarine in heavy skillet.
Cook over medium heat stirring constantly, until almonds are toasted and sugar is golden brown, about 15 minutes.
Stir in vanilla.
Spread nuts on aluminum foil; sprinkle lightly with salt.
Cool; then break into 2 or 3 nut clusters with forks.
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 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.
Preheat oven to 325\u00b0. Place butter in a 15 1/2 x 10 1/2-inch pan. Place pan in oven to melt butter. Beat egg whites with salt until frothy; gradually add sugar. Beat until stiff peaks are formed. Fold in almonds and cinnamon. Pour almond mixture into pan and toss with butter. Bake approximately 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve or store in airtight container.
(The food processor is great for chopping those nuts!)
(Excess
Place butter on 15- x 10-inch jellyroll pan and heat in 325F oven until butter melts, about 7 minutes.
Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon.
Pour almond mixture into jellyroll pan and stir, coating with butter.
Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes.
Serve warm or at room temperature.
Heat sugar and butter until melted.
Add almonds and cook until golden brown.
Pour on foil; spread thin.
Sprinkle lightly with salt.
hicken.
Cover and refrigerate for 2-3 hours.
Prepare
ot required) stir in crushed almonds.
Top each half of
Heat almonds, sugar and butter in heavy skillet over medium heat, stirring constantly until almonds are toasted and sugar is golden brown, about 15 minutes.
Sugar should be syrupy.
Remove from heat.
Stir in vanilla.
Spread mixture onto ungreased cookie sheet.
Allow to harden.
Break apart.
Saute onion in margarine.
Add raw rice, then add beef consomme and slivered almonds.
Bake in covered casserole dish for 1 hour at 350\u00b0.
Tasty, but simple.
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.