Best Smoked Almonds Recipes

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HOMEMADE SMOKED ALMONDS



Homemade Smoked Almonds image

Mom passed this recipe on to me- much to my husband's delight! We like to take the flavorful nuts to all sorts of gatherings, from fancy holiday affairs to casual luncheons.

Provided by Taste of Home

Categories     Snacks

Time 45m

Yield 3 cups.

Number Of Ingredients 6

1 large egg white
2 teaspoons garlic powder
2 teaspoons celery salt
1/4 teaspoon salt
1/2 teaspoon liquid smoke
3 cups whole unblanched almonds, toasted and cooled

Steps:

  • In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 300° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.

Nutrition Facts : Calories 285 calories, Fat 25g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS



Chicken Salad Tea Sandwiches with Smoked Almonds image

Categories     Sandwich     Chicken     Poach     Quick & Easy     Lunch     Mayonnaise     Almond     Chill     Tarragon     Shallot     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 24 tea sandwiches

Number Of Ingredients 7

3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved
1 cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 ounces)

Steps:

  • In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.
  • In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
  • Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.
  • Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

SMOKED ALMONDS



Smoked Almonds image

These taste like the real smokehouse almonds you buy in the store for a huge price. I made these last Christmas for a bazaar and just found the recipe again. They are good even in the middle of summer. I have also used a combination of mixed nuts and they are still good.

Provided by Sandy Kay

Categories     Fruit

Time 1h15m

Yield 1 Cup, 1 serving(s)

Number Of Ingredients 5

1 tablespoon cooking oil
1 cup whole almond, with skins
1 teaspoon liquid smoke
2 teaspoons all-purpose flour
1 teaspoon sea salt

Steps:

  • Pour cooking oil over almonds in bowl.
  • Toss to coat well.
  • Spread on ungreased baking sheet.
  • Bake in 275 degree oven for 45 minutes.
  • Remove from oven.
  • Pour nuts into medium bowl.
  • Sprinkle with liquid smoke.
  • Toss to coat well.
  • Mix flour and salt in cup.
  • Sprinkle over almonds.
  • Toss to coat well.
  • Spread on same baking sheet.
  • Bake for 20 minutes.
  • Cool.

ENDIVE, APPLE, AND CELERY SALAD WITH SMOKED ALMONDS AND CHEDDAR



Endive, Apple, and Celery Salad with Smoked Almonds and Cheddar image

A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

Provided by Mindy Fox

Categories     Salad     Healthy     Endive     Apple     Celery     Almond     Cheddar     Kid-Friendly     Low Cholesterol     Small Plates

Yield 8-10 servings

Number Of Ingredients 12

1/4 cup plus 1 tablespoon Champagne or white wine vinegar
2 Honeycrisp apples, thinly sliced
2 teaspoons whole-grain Dijon mustard
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
8 medium endives (about 1 3/4 pounds), cut on the bias into 1/2"-thick slices, cores thinly sliced
1 head of celery, leaves removed and reserved, stalks very thinly sliced on the bias
1/2 pound aged sharp cheddar, shaved on the slicing blade of a box grater
3/4 cup coarsely chopped salted, smoked almonds, divided
Flaky sea salt
Freshly ground black pepper
1/2 cup (1") chives

Steps:

  • Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
  • Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
  • Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
  • Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.

CHICKEN SALAD SPREAD WITH SMOKED ALMONDS



Chicken Salad Spread With Smoked Almonds image

Looking for a subtly seasoned, special occasion tea sandwich? I think you'll find this one will be a popular addition to your cold tray offerings. I have confidently served this at bridal showers and and family parties with many a request for this simple but tasty recipe.

Provided by mrspotter

Categories     Lunch/Snacks

Time 55m

Yield 24 tea sandwiches

Number Of Ingredients 7

3 cups chicken broth
2 whole boneless chicken breasts, cut in half, skin on
1 cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 slices of crustless white bread, thin slices or 12 halved croissants
1/2 cup finely chopped smoked almonds

Steps:

  • Bring broth or water to a boil in a large skillet and add chicken breasts.
  • Reduce heat to a simmer and poach chicken, turning once, for about 7 minutes. Remove skillet from heat and leave chicken in broth as it cools for about 20 minutes.
  • Discard the skin and finely shred the chicken into a bowl.
  • Stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and seasoning to taste.
  • Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
  • Spread edges of rounds with remaining 1/2 cup mayonnaise to coat well and then roll the edges in the chopped almonds.
  • If you decide to use croissants you may prefer to add the chopped almonds directly to the chicken mixture.
  • These sandwiches may be made 2 hours ahead, wrapped, and chilled.

CHICKEN SALAD WITH SMOKED ALMONDS



Chicken Salad with Smoked Almonds image

I just love chicken with tarragon. Smoked almonds just adds another dimension to an already extra-ordinary chicken salad!

Provided by Grace Lynn

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 cups cooked chicken breasts, cubed
1/2 cup mayonnaise
1/4 cup minced shallot
1 teaspoon minced fresh tarragon leaf
1/3 cup coarsely chopped smoked almonds
salt and pepper

Steps:

  • Stir first 4 ingredients together in a bowl.
  • Add salt and pepper to taste.
  • Toss in smoked almonds right before serving.
  • This can be served as a sandwich or serve it on top of any kind of salad you wish.
  • I prefer baby greens.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS



Chicken Salad Tea Sandwiches with Smoked Almonds image

Provided by Kitchen Crew

Categories     Chicken Salads

Number Of Ingredients 7

3 c chicken broth
2 chicken breasts, boneless and skinless
1 c mayonnaise
1/3 c shallots, minced
1 tsp fresh tarragon, finely chopped
24 slice white bread
1/2 c almonds, smoked and finely chopped

Steps:

  • 1. In a deep skillet bring broth or water to a boil and add chicken breasts in one layer.
  • 2. Reduce heat and poach chicken at a bare simmer, turning once, for 7 minutes.
  • 3. Remove skillet from heat and cool chicken in cooking liquid 20 minutes.
  • 4. Discard skin and shred chicken fine.
  • 5. In a bowl, stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, salt and pepper.
  • 6. Make 12 sandwiches with chicken salad and bread, pressing together gently.
  • 7. With a 2 inch round cutter cut 2 rounds from each sandwich.
  • 8. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well.
  • 9. Roll edges in almonds.
  • 10. Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.

BROCCOLI WITH SMOKED ALMONDS



Broccoli with Smoked Almonds image

From Gertrudis Miller of Evansville, Indiana this dish makes for a colorful, attractive side. Almonds and pimientos add a little pizzazz to your plate.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

5 cups frozen broccoli florets, thawed
1/2 teaspoon minced garlic
1 tablespoon olive oil
1/2 cup water
1/4 teaspoon salt
1/3 cup smoked or roasted salted almonds, coarsely chopped
1 jar (2 ounces) sliced pimientos, drained

Steps:

  • In a large skillet, saute broccoli and garlic in oil for 2 minutes or until garlic is golden brown. Add water and salt; bring to a boil. Reduce heat; cover and cook for 2-3 minutes or until broccoli is tender., Add almonds and pimientos. Cook, uncovered, for 1 minute or until water is evaporated.

Nutrition Facts :

SMOKED GOUDA FONDUE WITH BACON AND ALMONDS



Smoked Gouda Fondue with Bacon and Almonds image

Categories     Broil     Fry     Gouda     Bacon     Almond     Simmer

Yield 4 servings

Number Of Ingredients 13

6 slices thick-cut bacon
8 ounces Gruyère cheese, shredded
1/3 pound (about 6 ounces) smoked Gouda, shredded
1 rounded tablespoon flour
1 large garlic clove, smashed out of its skin
3/4 cup dry white wine
2 teaspoons fresh lemon juice
1/2 cup smoked almonds (I like Diamond brand), coarsely chopped
Serve with. . .
Blanched bite-size pieces of cauliflower, white asparagus, parsnip
Seared cubes of kielbasa
Cornichon pickles
Red pears, slightly underripe

Steps:

  • Broil or fry the bacon until crisp. Drain, cool, and chop.
  • Combine the cheeses in a bowl with the flour. Rub the inside of a small pot with the smashed garlic, then discard the garlic. Add the wine and lemon juice to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. Transfer the fondue to a fondue pot and top with chopped bacon and smoked nuts.

FUN-DU: SMOKED GOUDA FONDUE WITH BACON AND ALMONDS



Fun-du: Smoked Gouda Fondue with Bacon and Almonds image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 40m

Yield 40 servings

Number Of Ingredients 20

Salt
1 head cauliflower, cut into florets
1 pound asparagus
2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
2 shallots, thinly sliced
1 pound white mushrooms*
Salt and black pepper
2 to 3 tablespoons red wine vinegar, eyeball it
1 1/2 pounds kielbasa
1 cup drained cornichons or baby Gherkin pickles
2 red pears
4 teaspoons lemon juice, divided
1 baguette, sliced
6 slices thick cut bacon
8 ounces Gruyere, shredded
1/3 pound, about 6 ounces, smoked Gouda, shredded
1 rounded tablespoon all-purpose flour
1 large clove garlic, smashed away from skin
3/4 cup dry white wine
1/4 cup smoked almonds, coarsely chopped

Steps:

  • Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat.
  • Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias.
  • While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop. Make the fondue: combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic then discard. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.

PEA SALAD WITH SMOKED ALMONDS



Pea Salad With Smoked Almonds image

Found on another site. Its got water chestnuts, green onions, almonds, & curry powder. Very good. You can make in the morning but add almonds when you serve. It tastes good with the frozen peas but taste great once they have thawed.

Provided by JAG0913

Categories     Low Cholesterol

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

16 ounces frozen baby peas (do not thaw)
1/2 cup green onion, chopped
6 ounces smoked almonds, rinsed to take off the excess salt, chopped
8 ounces water chestnuts, chopped
2/3 cup mayonnaise
2 teaspoons yellow curry powder
salt & freshly ground black pepper

Steps:

  • Combine the frozen peas, green onions, almonds, & water chestnuts.
  • In seperate bowl, mix together the mayonnaise and curry pwder.
  • Gently stir the mayonnaise mixture into the peas.
  • Add salt & freshly ground pepper to taste.

Nutrition Facts : Calories 378.1, Fat 24, SaturatedFat 2.5, Cholesterol 6.8, Sodium 197.6, Carbohydrate 34, Fiber 8.8, Sugar 9.7, Protein 11.4

CARAMEL CORN WITH SMOKED ALMONDS AND FLEUR DE SEL



Caramel Corn with Smoked Almonds and Fleur de Sel image

Provided by Graham Elliot

Categories     Candy     Dessert     Christmas     Almond     Corn     Edible Gift     Christmas Eve     Vegetarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings (about 10 cups)

Number Of Ingredients 13

Nonstick vegetable-oil spray
1 cup popcorn kernels
1 tablespoon canola oil
2 teaspoons coarse kosher salt
1/2 cup light corn syrup
2 3/4 cups sugar
1/2 tablespoon baking soda
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 cups (about 8 ounces) smoked or regular Marcona almonds, coarsely chopped*
1 1/2 tablespoons fleur de sel
*Marcona almonds are tender Spanish nuts that are usually roasted and salted. They're available at specialty foods stores and some supermarkets.
Special Equipment
1 large baking sheet; parchment paper or aluminum foil

Steps:

  • Line a large baking sheet with parchment paper or aluminum foil and grease generously with nonstick vegetable-oil spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
  • In a large deep pot with a lid, combine the popcorn kernels, oil, and salt and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid, and cook, shaking the pot frequently to redistribute the kernels, until all the kernels have popped, 6 to 8 minutes. Transfer the popped popcorn to the large prepared bowl, discarding any unpopped kernels. DO AHEAD: The popcorn can be popped in advance and stored, in an airtight container at room temperature, up to 3 days.
  • In a large deep pot over moderately high heat, combine the corn syrup, sugar, and 1/4 cup water and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the baking soda and butter, and stir continuously to melt the butter and combine the ingredients, about 20 seconds. (The mixture will be very hot and will foam up at this point-continuous stirring will help the foaming subside.) Working quickly, pour the caramel over the popcorn and add the almonds, then use the prepared spoon or rubber spatula to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Transfer to the prepared baking sheet, spreading out the caramel corn as much as possible. Sprinkle with fleur de sel and let cool and harden for about 20 minutes. Break the caramel corn into smaller, bite-size pieces and serve. DO AHEAD: Caramel corn can be prepared in advance and stored, in an airtight container at room temperature, up to 3 days.

CANDIED NUTS WITH SMOKED ALMONDS



Candied Nuts with Smoked Almonds image

Provided by Bon Appétit Test Kitchen

Categories     Nut     Christmas     Vegetarian     High Fiber     Tree Nut     Almond     Pecan     Edible Gift     Coriander     Bon Appétit

Yield Makes 4 cups

Number Of Ingredients 9

1 cup sugar
6 ounces pecan halves (about 1 1/2 cups)
6 ounces roasted skinned almonds, preferably Marcona (not in oil; about 1 1/2 cups)
1/4 cup fresh rosemary leaves
1 tablespoon unsalted butter
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
4 ounces smoked almonds (about 1 cup)
Kosher salt

Steps:

  • Line a baking sheet with parchment paper. Combine sugar and 3 tablespoons water in a large wide pot over medium heat and cook, stirring frequently, until sugar is dissolved. Continue cooking, stirring frequently, until liquid simmers briskly, top is covered with bubbles, and sugar is just starting to crystallize, about 2 minutes.
  • Add pecans and skinned almonds; stir quickly to coat nuts evenly. Continue to stir until sugar is crystallized and very dry, about 2 minutes. Pour nuts onto prepared baking sheet; let cool slightly. Wash pot.
  • Break up any nuts that have clumped together. Place in a sieve; shake off excess sugar. Set a clean sheet of parchment on baking sheet. Return nuts to pot; cook over medium heat, stirring frequently, until sugar starts to melt. Reduce heat to low; stir frequently until sugar is melted and nuts are nicely glazed, about 25 minutes.
  • Remove pot from heat; stir in rosemary, butter, coriander, and cayenne. Transfer to prepared baking sheet; let cool slightly.
  • Transfer candied nuts to a large mixing bowl, breaking up clumps. Add smoked almonds. Toss well; season to taste with salt. DO AHEAD: Nuts can be made 1 day ahead. Store airtight at room temperature.

OVEN-SMOKED ALMONDS



Oven-Smoked Almonds image

Make and share this Oven-Smoked Almonds recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 2 cups

Number Of Ingredients 5

2 cups raw almonds
1 tablespoon peanut oil or 1 tablespoon olive oil
1 tablespoon liquid smoke
1 teaspoon seasoning salt (Lawry's)
cayenne pepper, to taste

Steps:

  • Preheat oven to 300°.
  • Combine all the ingredients in a 13 x 9 inch baking pan or rimmed baking sheet.
  • Toss until the nuts are well coated with the oil and seasonings.
  • Spread the nuts in a single layer.
  • Bake for 25-30 minutes, until the nuts are fragrant and toasted (stay close to the oven during the final 10 minutes or roasting--the toasty fragrance will let you know when they are ready).
  • Cool the nuts and store them in a tightly covered container.

Nutrition Facts : Calories 883.5, Fat 79.7, SaturatedFat 6.7, Sodium 467.8, Carbohydrate 26.6, Fiber 16.3, Sugar 6.8, Protein 30.5

CHICKEN SALAD TEA SANDWICHED WITH SMOKED ALMONDS



CHICKEN SALAD TEA SANDWICHED WITH SMOKED ALMONDS image

Categories     Sandwich     Chicken     Appetizer

Number Of Ingredients 8

3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1 1/2 pounds),
halved
1 cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 ounces)

Steps:

  • In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine. In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste. Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled. Makes 24 tea sandwiches.

GIARDINIERA, MEATS, CHEESE, OLIVES, BREADSTICKS, AND SMOKED ALMONDS FOR ANTIPASTO



Giardiniera, Meats, Cheese, Olives, Breadsticks, and Smoked Almonds for Antipasto image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 10 servings with above additio

Number Of Ingredients 7

1 1/2 pounds giardiniera, (hot pepper salad mix,) from bulk bins of market near olives, or jarred
2 pounds aged, sharp provolone, cubed into bite size pieces
2 pounds cooked hot and sweet Italian sausages or salamis, cubed into bite size pieces
2 pounds mixed olives, from specialty olive bulk bins of market
2 packages fancy bread sticks or grissini, found near deli or near bread crumbs in market
2 (10-ounce) cans smoked almonds, available on snack aisle of market
Fresh herbs, for garnish

Steps:

  • On a large cutting board, arrange piles of hot pepper salad, cheese and sausages or salamis. Serve olives in a small bowl with a second bowl set out for the pits. Pile toothpicks into a shot glass and set on edge of board. Bread sticks of grissini look great in a water glass and add height to your antipasto board. Smoked almonds can be served in any barrel shaped glass; easy to pick up and spill out a few nuts into the palm of your hand. Decorate your board with bundles of any combination of fresh herbs that you have on hand.

PEA SALAD WITH SMOKED ALMONDS



PEA SALAD WITH SMOKED ALMONDS image

Categories     Salad     Nut     Vegetable     Side     No-Cook     Quick & Easy     Healthy

Yield 1 salad

Number Of Ingredients 6

Frozen petit peas (do not thaw)
Chopped green onions
Smokehouse almonds, rinsed to take off the excess salt, chopped
Chopped water chestnuts
Fat-free mayonnaise
Yellow curry powder

Steps:

  • Combine ingredients and enjoy!

BROCCOLINI WITH SMOKED PAPRIKA, ALMONDS, AND GARLIC



BROCCOLINI WITH SMOKED PAPRIKA, ALMONDS, AND GARLIC image

Categories     Vegetable     Side     Thanksgiving

Yield 8 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, divided
1/2 cup whole almonds, coarsely chopped
3 large garlic cloves, chopped
1 1/2 teaspoons smoked paprika
Coarse kosher salt
2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
1/3 cup water
1 to 2 teaspoons Sherry wine vinegar

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add almonds. Stir until lightly browned, 2 to 3 minutes. Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute. Transfer to small bowl. Add remaining 2 tablespoons oil to skillet. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. Pour off any water. Stir in almond mixture. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar. Transfer broccolini to bowl and serve.

BROCCOLINI WITH SMOKED PAPRIKA, ALMONDS, AND GARLIC



Broccolini with Smoked Paprika, Almonds, and Garlic image

Provided by Amelia Saltsman

Categories     Garlic     Side     Thanksgiving     Vegetarian     Low Cal     High Fiber     Dinner     Almond     Broccoli     Family Reunion     Healthy     Low Cholesterol     Potluck     Paprika     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, divided
1/2 cup whole almonds, coarsely chopped
3 large garlic cloves, chopped
1 1/2 teaspoons smoked paprika*
Coarse kosher salt
2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
1/3 cup water
1 to 2 teaspoons Sherry wine vinegar

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add almonds. Stir until lightly browned, 2 to 3 minutes. Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute. Transfer to small bowl. Add remaining 2 tablespoons oil to skillet. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. Pour off any water. Stir in almond mixture. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar. Transfer broccolini to bowl and serve.
  • Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

SMOKED ALMONDS



Smoked Almonds image

This is a simple recipe I prepare in my smoker when I'm all done smoking but there are warm coals left. They make the best gift! I told the Zaar computer one pound, but I usually do as many as my smoker can hold in pans, with room for the heat and smoke to circulate. More like 4 or 5 pounds - for gifts and the freezer.

Provided by Dories Lori

Categories     Lunch/Snacks

Time 5h10m

Yield 12 serving(s)

Number Of Ingredients 3

1 lb raw almonds
salt
water

Steps:

  • You will also need a big chunk of well-soaked hickory and some shallow metal baskets or foil pans with holes poked inches I make lots at a time, so I put a few foil pans on each shelf.
  • Dissolve as much salt as possible in enough water to cover the almonds, and soak for 1 hour. Pour off water and put the almonds in the pans a couple of layers deep.
  • Once your other smoking is done, and the coals are still warm, add the hickory chunk to the coals, remove the water pan, put pans of almonds on the racks, cover, and let sit overnight or until smoker is cooled. No need to replenish the fire.
  • Notes:.
  • Once the water has evaporated, there will be a thin layer of salt on the outside. I suspect soaking is not necessary - probably dipping will do - I'll test this one day....
  • Cooking time is soaking time plus estimated smoker time - I always just left it overnight. It is also possible that one hour is enough - gotta test this also --
  • I am pretty sure this would also work on an electric smoker, maybe on a low heat. However, I can't picture doing this on a gas grill - too hot.

Nutrition Facts : Calories 226.4, Fat 20, SaturatedFat 1.5, Sodium 128.5, Carbohydrate 7.3, Fiber 4.5, Sugar 1.9, Protein 8.4

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