Spread the almonds in a single layer in
igh heat, add the almonds and boil for 30 seconds
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!
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.
f the peaches with the sugar, a tiny pinch of salt
1 tbsp butter, 1 cup sugar and the vanilla extract. Stir
edium bowl, combine flour, cocoa, roasted almonds, cinnamon, nutmeg, cloves, baking powder
uice and 1/4 cup sugar in a saucepan, cover, bring
/3 cup of the sugar and continue beating on high
rothy but not stiff. Add almonds and toss until they are
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.
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.
f the pan. Keep the roasted almonds and pistachios in a warm
owl; beat until frothy. Add almonds and toss to coat. Pour
nd add 10 of the roasted garlic cloves. Pour the hot
Spread almonds in a single layer on
b>sugar and salt in a bowl large enough to accommodate the almonds
ven to 350.
Spread almonds on the sheet to a
he fondant:
Put the sugar and water into a large
Preheat oven to 325 degrees.
Place butter on a 15 1/2 x 10 1/2-inch jellyroll 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.
jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
Serve warm or at room temperature. Store cooled in air-tight containers up to 2 weeks.