Best Honey Glazed Almonds Recipes

HONEY-GLAZED ALMONDS

Steps:

• Heat oven to 350°F. Place almonds in single layer in ungreased 15x10x1- inch pan. Bake 10 minutes or until toasted and fragrant.
• In 10-inch nonstick skillet, heat water, honey and oil to boiling over medium heat. Stir in toasted almonds. Cook 3 minutes, stirring constantly, until liquid evaporates. Sprinkle sugar and salt over almonds; cook 5 minutes, stirring constantly, until almonds are reddish brown and coated. Remove from heat.
• Spread nuts on cooking parchment paper; cool 10 minutes. Break nuts apart; cool completely. Store tightly covered at room temperature.

HONEY-GLAZED CHICKEN BREASTS WITH ROSEMARY AND TOASTED ALMONDS

Steps:

• Same day as serving or *day ahead:.
• Toast almonds in broiler 30 seconds-1 minute, watch carefully so you don't burn them! Cool, transfer to covered container.
• In 6-quart pot or dutch oven, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, broth and water.
• Bring to a boil, add chicken breasts and cover.
• Simmer 30 minutes or til chicken is tender.
• Remove from heat and cool slightly.
• Use now, or refrigerate overnight.
• Now or next day:.
• Remove pot from fridge and place over low heat.
• Cook til chicken is heated through, about 10 minutes, covered.
• Remove chicken from broth and place skin-side up in large, shallow baking dish or pan.
• Spoon 1 cup of broth into pan.
• Strain remaining broth and save for another use.(Discarding veggies.).
• Using a pastry brush, brush chicken with half of the honey.
• Broil 4" from heat source for 2 minutes.
• Brush again with a little more honey and broil 1-2 minutes longer.
• Brush with remaining honey and broil til chicken is glazed and golden brown.
• Remove from broiler and arrange chicken on heated platter.
• Sprinkle with toasted sliced almonds and garnsh with crisp watercress and small clumps of grapes if desired.
• Serve immediately.
• Serves 4-8.

ASIAN PEAR SALAD WITH TINY BEANS, RICE WINE VINAIGRETTE, HONEY CRUSTED ALMONDS AND PEAR GLAZED SCALLOPS

Steps:

• Blanch the haricot vert and reserve.
• Finely julienne red pepper and reserve.
• Clean all the greens. Trim and cut frisee in half and reserve along with haricot vert and peppers To Finish:
• In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette. Season and toss, then remove to plates.
• In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad. Garnish with honeyspice almonds.
• Prepare vinaigrette by blending all ingredients.
• Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds
• Prepare almonds by caramelizing honey, then add in spices and stir in almonds. Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together. Allow to cool
• Clean the scallops and reserve.
• Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup. Strain into pear nectar.