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.
owl until foamy.
Add almonds to egg mixture and stir
Coat a large skillet with cooking spray. Place over medium high heat. Cook collard greens for 1 min or until just cooked through. Set collards aside.
Return the pan to heat. Cook onion, pears and allspice stirring occasionally for 5 mins or until onion is tender. Return collards to the pan. Toss to combine. Sprinkle with almonds. Season to taste with salt and pepper. Serve warm.
rothy but not stiff. Add almonds and toss until they are
nd add 10 of the roasted garlic cloves. Pour the hot
/2 with the chopped almonds and liqueur. Fill the prepared
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.
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.
ven to 350.
Spread almonds on the sheet to a
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.
pice blender.
Place the almonds on a baking sheet and
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.