BUTTER ROASTED ALMONDS
these nuts are a delicious simple snack, , appetizer or salad addition.Source: Unknown
Provided by Lynnda Cloutier
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- 1. position a rack in the center of the oven and heat the oven to 400°. In a small pan over low heat, melt the butter with the sugar and 1 teaspoon salt, stirring. Put the almonds in mixing bowl, scrape the butter mixture into the bowl and toss thoroughly to coat.
- 2. Scrape the almonds and anything remaining in the bowl onto a large rimmed baking sheet. Spread evenly. Roast until fragrant and darkened to a Rich Brown, 11 to 13 minutes. Any exposed almond meat should be a deep golden color. Be sure not to under cook. Remove from the oven and drizzle with a little of the olive oil and toss with 1 teaspoon salt. Let cool completely. They will get crunchier as they cool. Scrape the almonds and all the contents of the pan, there will be some yummy brown stuff, into an airtight container and store in refrigerator for a week to 10 days. Makes about 2 1/4 cups
BUTTERED ROASTED ALMONDS - 4G NET CARBS
From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 248 calories, 8g protein, 4g net carbs, 23g fat, 8mg cholesterol, 213mg sodim
Provided by mariposa13
Categories Nuts
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Turn slow cooker to high and place butter in crock; allow butter to melt.
- Once melted, turn slow cooker to low.
- Add the nuts and stir to coat with the butter.
- Cover and cook on low for 2 hrs, stirring several times while cooking.
- When done cooking, add the salt and toss to coat.
- Let nuts cool, uncovered, then store in tightly sealed container.
Nutrition Facts : Calories 251.5, Fat 22.6, SaturatedFat 3.4, Cholesterol 7.6, Sodium 1026.2, Carbohydrate 8.1, Fiber 4.1, Sugar 1.9, Protein 8
ROASTED ALMONDS IN SKINS
Almonds are brined without removing the skin, dried in a towel, lightly oiled, slow-roasted and finally fast-roasted to a delicious finish. The compliments that are heard from your guests will be only raves. Make at least six pounds (3 batches) when you decide to try them. This recipe developed over the years in our family. All the kids ask for almonds in packages that are mailed to them. They keep coming back for more,
Provided by Doctor Al
Categories Fruit
Time 2h
Yield 2 pounds, 25 serving(s)
Number Of Ingredients 4
Steps:
- Place salt in a large bowl that will hold 8 cups.
- Add boiling water to the bowl and stir well.
- Add almonds to the brine.
- Let steep for 1/2 hour.
- Drain the nuts with a colander.
- Pour nuts onto a large towel and dry with a second towel patting them thoroughly dry.
- Transfer nuts to a large bowl.
- Drizzle with canola oil and stir to make all nuts have a shine but not too much oil on any one.
- Distribute the nuts on 2 large baking pans.
- Slow roast for ½ hour at 200 degrees F then stir.
- Slow roast for ½ hour at 200 degrees F then stir.
- Raise temperature in the oven to 300 degrees F.
- Roast for 15 minutes and let cool to room temperature.
Nutrition Facts : Calories 222.3, Fat 19.8, SaturatedFat 1.5, Sodium 13705.3, Carbohydrate 7, Fiber 4.3, Sugar 1.8, Protein 8
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