igh heat, add the almonds and boil for 30 seconds
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.
/2 with the chopped almonds and liqueur. Fill the prepared
ven to 350.
Spread almonds on the sheet to a
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.
alm or mint leaves and roasted almonds.
br>Top with slivered honey roasted almonds and a couple turns of
edium bowl, combine flour, cocoa, roasted almonds, cinnamon, nutmeg, cloves, baking powder
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.
175 degrees C).
Spread almonds on a baking sheet.
Reserve a 1/2 cup of the pasta cooking water before draining the pappardelle or pasta of choice.
To make the sauce, heat the oil in a large pan. Add the almonds and garlic and cook, stirring, until the almonds are toasted and the garlic is fragrant. Add the artichokes and stir until heated through. Stir in the olives, zest and parsley.
Toss the sauce and the drained pasta with enough of the reserved cooking water to coat the pasta lightly. Season to taste with salt and pepper. Sprinkle with cheese shavings before serving.
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.
owl; beat until frothy. Add almonds and toss to coat. Pour
our.
Garnish with the roasted almonds and serve over very hot
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.
Combine first five ingredients.
Combine mayo, curry powder, soy sauce and lemon juice.
Toss with chicken and chill several hours.
Spoon onto bed of lettuce in individual plates and sprinkle with pineapple and 1/2 of almonds.
I add roasted almonds to salad when ready to serve so they will be crunchy.
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!
arge enough to accommodate the almonds and set aside.
Melt