igh heat, add the almonds and boil for 30 seconds Drain, then
Spread the almonds in a single layer in
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.
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.
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!
rothy but not stiff. Add almonds and toss until they are
o a boil and simmer for 8 mins.
Mix the
/2 with the chopped almonds and liqueur. Fill the prepared
ough (The following directions are for those of you who don
mall baking dish and bake for 15 minutes. If using a
pread almonds on the sheet to a single layer. Bake for 10
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.
dge.
Place in oven for approximately 20 - 30 minutes, stirring
Preheat the oven to 325\u00b0F. Beat the egg white until stiff. Fold in the rosemary and salt, then add the almonds. Spread on a baking pan lined with parchment paper and roast for 20 mins.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
f the pan. Keep the roasted almonds and pistachios in a warm
Mix and enjoy!
Suggestion: Use cocktail peanuts and dry roasted almonds for best taste.
Spread whole almonds in a single layer in
omatoes.
Cover and simmer for 1 hour over low heat
Preheat an oven to 400\u00b0F (200\u00b0C).
Rinse the almonds in cold water and allow them to drain in a colander for a few minutes.
Prepare a baking pan by generously sprinkling salt across the bottom. Add the almonds to the pan in a single layer, and generously sprinkle salt over the almonds.
Roast the almonds in the hot oven for 10 to 12 minutes, or until the almonds have barely darkened and are fragrant.
Allow the almonds to cool completely before storing in an airtight container.