CANDIED ALMONDS
This is a favorite with my father. They taste so good warm! Substitute any type of nuts you prefer.
Provided by Darla K
Categories Appetizers and Snacks Snacks Kids
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 32.7 g, Fat 18 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 0.9 mg, Sugar 26.7 g
SPICED ALMONDS
Provided by Ellie Krieger
Categories appetizer
Time 15m
Yield 8 servings (serving size 1/4 cup)
Number Of Ingredients 7
Steps:
- Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
- In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.
SPICED CANDIED ALMONDS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 35m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
- Bring a large pot of water to a boil. Add almonds and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add 1 cup sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
- In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon sugar, a pinch of salt, and pepper.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
SPICED CANDIED NUTS
This is my mom's recipe; I don't know where she got it, but she sent them to me in personal 'care packages' for many, many years. They are very quick and easy to make, and they taste delicious.
Provided by Toby Jermain
Categories Candy
Time 40m
Yield 3-4 cups
Number Of Ingredients 6
Steps:
- Combine sugar, salt, cinnamon and milk.
- Cook slowly to soft ball stage (236-240 degF).
- Remove from heat.
- Immediately add vanilla and nuts.
- Stir carefully until coating loses its gloss and is creamy.
- Turn out on wax paper.
- and spread out nuts using 2 forks, being careful not to get burned.
- Cool to room temperature before storing.
CANDIED SPICED NUTS
I find these nuts very addicting. I really love the orange/spice combination. These don't last very long in my house, so I often have to double the recipe.
Provided by Bayhill
Categories Lunch/Snacks
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium size heavy skillet. Heat over medium-high heat to boiling.
- Cook, stirring constantly, until all of the liquid is evaporated and nuts are coated and sugary (approximately 5 minutes).
- Transfer to a non-stick baking sheet; break nuts apart while still warm. Let cool.
Nutrition Facts : Calories 1026.4, Fat 76.4, SaturatedFat 7.2, Sodium 4.8, Carbohydrate 83.5, Fiber 8.2, Sugar 69.6, Protein 17.9
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