ROASTED BRUSSELS SPROUTS WITH ALMONDS AND HONEY
I know not everybody likes Brussels sprouts but this is a really good recipe! I got it from Martha Stewart Living.
Provided by Lindas Kitchen
Categories < 60 Mins
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place sprouts,butter,and almonds on a rimmed baking sheet. Season with salt and pepper; toss to combine. Roast, stirring, until golden brown and tender, 35 to 40 minutes.
- Transfer to a serving bowl; immediately dress with honey and lemon juice, and season with salt and pepper. Serve warm or at room temperature.
HONEY ROASTED ALMONDS
These are great for snacking!
Provided by Behr
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Spread almonds in a single layer on a baking sheet and place in a cold oven.
- Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
- Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
- Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
- Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
- Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 19.7 g, Fat 19.7 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 120.8 mg, Sugar 14.4 g
HONEY & SPICE ROASTED ALMONDS
Seasoned nut mixes can be expensive to buy. So I buy unblanched almonds to toast and season at home. The sweet honey and spicy cayenne pepper come together beautifully.-Patty Getzin, Wenatchee, Washington
Provided by Taste of Home
Categories Snacks
Time 25m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- Arrange almonds in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10-15 minutes or until golden brown, stirring once., In a small bowl, combine 1/4 cup sugar, salt and cayenne; set aside. In a large skillet, heat oil over medium heat. Add roasted almonds and honey; cook and stir for 2 minutes. Sprinkle with remaining sugar; cook 1 minute longer or until sugar is dissolved. Remove from the heat; add reserved sugar mixture and toss to coat., Immediately spread onto waxed paper; cool completely. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 317 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 404mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 4g fiber), Protein 8g protein.
CHOCOLATE CHIP COOKIES WITH HONEY-ROASTED ALMONDS AND CHILE
This is not your average chocolate chip cookie. Like the classic, it's chewy and layered with milk chocolate chips, but it's also packed with salty-sweet honey-roasted almonds and coated in a glimmering exterior. Drawing inspiration from the snack aisle, its generous dusting of cinnamon- and gochugaru-spiced sugar and a finishing of flaky sea salt mimic the coating used on the honey-roasted almonds. These cookies freeze incredibly well and bake up in just 10 minutes. The recipe is easy; the only challenge will be restraining yourself from not devouring too many at once.
Provided by Laurie Ellen Pellicano
Categories snack, cookies and bars
Time 4h
Yield 42 (2-inch) cookies
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together all-purpose flour, whole-wheat flour, baking soda and baking powder. Set aside.
- In the bowl of a stand mixer, combine butter, light brown sugar and fine sea salt. Using the paddle attachment, cream for 3 minutes on medium until light and fluffy, scraping the mixer and bowl as needed to ensure the butter is well incorporated.
- Add the almond butter and beat for 1 minute until smooth, scraping the bowl as needed.
- In a small bowl with a fork, whisk the egg and egg yolk to combine. With the mixer running on medium-low speed, stream the egg into the creamed butter until fully incorporated, followed by the honey. Stop and scrape, return to medium speed and beat for another minute.
- Add the milk chocolate and almonds to the mixer and set to low speed just to combine. Turn off the mixer. Add the reserved flour mixture, then blend on low just until incorporated.
- Remove the bowl from the mixer and, using a spatula, fold the dough over in the bowl a few times.
- On a parchment-lined baking sheet, scoop rounded tablespoons or 1-ounce scoops of cookie dough. (You'll finish shaping them later.) Chill the scooped dough in the fridge for 1 hour until firm. (If baking later, freeze scooped dough on baking sheets, then transfer to a resealable freezer bag or container. When ready to bake, remove as many cookies as you intend to bake, let warm slightly, then proceed.)
- When ready to bake, heat the oven to 350 degrees and arrange two racks in upper and lower middle positions. Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the coating: In a small bowl, stir together cane sugar, gochugaru and cinnamon.
- Remove chilled dough from the fridge and form each ball into a 1-inch-thick puck, rounding the edges and flattening the top and bottom. Drop each puck in the sugar mix as you go, flipping until fully coated.
- Place on the prepared baking sheets about 2 inches apart (about 15 cookies per sheet). Sprinkle each with a pinch of flaky sea salt, crushing between your fingertips as you distribute it.
- Bake the cookies for 8 minutes. After 8 minutes, rotate each sheet tray and lightly rap it to force the cookies to settle. (You should see craggy eruptions on the surface.) Bake the cookies for 2 to 3 more minutes, until the cookies are just golden at the edges but still slightly gooey in the center.
- Remove the cookies from the oven and let them cool on the baking sheets for 1 minute. Using a spatula, transfer the cookies to a cooling rack to cool completely. Repeat with remaining dough.
HONEY ROASTED ALMONDS
A wonderful snack and good to give as gifts too. Great for on the run! Adapted from the California Almond Board.
Provided by Sharon123
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spread the almonds in a shallow baking pan.
- Bake at 350 degrees, 15 minutes, stirring occasionally; cool.
- In small saucepan blend soy sauce with the honey. Stir in orange peel, garlic powder and ground ginger.
- Bring mixture to a boil. Stir in almonds; toss to coat evenly. Boil, stirring constantly, until liquid is absorbed, about 5 minutes.
- Toss with almond oil.
- Place almonds on cookie sheet in a single layer, separating almonds. Bake at 250*F., 15 minutes.
- Pour out onto oiled waxed paper.
- Toss and separate every 5 minutes until cool.
- Store in tightly closed plastic bag.
Nutrition Facts : Calories 236.3, Fat 19.2, SaturatedFat 1.5, Sodium 252, Carbohydrate 11.9, Fiber 4.3, Sugar 6.2, Protein 8.1
SPICY HONEY ROASTED ALMONDS
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a silpat liner. In a bowl (large enough for the almonds), mix together the sugar and salt. Set aside. In a small sauce pot, over medium low heat, melt the honey. Mix in the cayenne. Add the almonds, and stir to coat. Spread the nuts in a single layer, onto the lined baking sheet. Bake for 10 minutes, until lightly toasted. Remove from the oven, allow the nuts to cool for a few minutes. Add the nuts to the sugar and salt mixture, and toss to coat. Remove the liner from the baking sheet. Pour the nuts back onto the baking sheet, spreading to a single layer. Allow them to cool completely. Store in an air tight container.
ROASTED BELL PEPPERS WITH HONEY AND ALMONDS
Make and share this Roasted Bell Peppers With Honey and Almonds recipe from Food.com.
Provided by Rita1652
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler to high.
- Place peppers skin side up in a single layer and broil for 5-10 minutes till charred.
- remove to a paper bag to steam and cool.
- When cool enough remove skin and discard.
- Slice int bite size pieces.
- In a large hot pan heat oil and add garlic for about 3 minutes add almond for 1 minute add honey and vinegar mixing in, Pour over peppers and garnish with parsley saeson with salt and pepper.
- Serve room temperature.
Nutrition Facts : Calories 197.5, Fat 12.2, SaturatedFat 1.5, Sodium 22.6, Carbohydrate 23, Fiber 3.9, Sugar 18.6, Protein 2.9
HONIG BRAT MANDELN (HONEY ROASTED ALMONDS)
Posting this recipe for World Tour 2006. In English this is Honey Roasted Almonds. Recipe taken from internet site RecipesbyCindy
Provided by Chabear01
Categories Dessert
Time 50m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350°F, stirring occasionally, until the internal color of the nut is tan to light brown, 12 to 15 minutes. (The nuts will continue to roast a little more after they are removed from the oven.) Set the roasted almonds aside.
- Thoroughly mix the sugar and salt, and set aside.
- Stir together the honey, water, and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes.
- Immediately transfer the almonds to a medium-sized bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the almonds out onto a silicon pad or parchment paper. When cool, store at room temperature in a tightly covered container or plastic bag. Will keep up to 2 weeks.
Nutrition Facts : Calories 1021.5, Fat 76.3, SaturatedFat 5.9, Sodium 1050.7, Carbohydrate 71.6, Fiber 15.1, Sugar 49, Protein 29.1
HONEY ROASTED ALMONDS
Categories Nut
Number Of Ingredients 6
Steps:
- 1. Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 175°C, stirring occasionally, until the internal colour of nuts is tan (note 1). It takes about 12-15 minutes. Remove from oven and set aside. 2. Thoroughly mix the sugar and salt. Set aside. 3. Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat. 4. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes). 5. Immediately transfer to a medium bowl and sprinkle sugar/ salt mixture (in step 2) over and toss. Spread on grease proof paper and cool down completely. 6. Store in air-tight container.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #lunch #fruit #african #american #holiday-event #vegetarian #nuts #dietary #gifts #christmas #californian #high-protein #high-in-something
You'll also love