Spicy Glazed Almonds Recipes

SPICY ALMONDS

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

GLAZED ALMONDS

Steps:

• Line a baking sheet with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy skillet, combine the almonds, sugar and remaining butter. Cook and stir over medium heat for 6-8 minutes or until sugar is golden brown., Remove from the heat; carefully stir in vanilla. Spread onto prepared baking sheet; immediately sprinkle with salt. Cool before breaking into pieces. Store in an airtight container.

SWEET AND SPICY ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

SOY GLAZED ALMONDS

Steps:

• Preheat oven to 250 degrees Fahrenheit.
• In a small saucepan, combine soy sauce, brown sugar, ginger, garlic powder, and cayenne pepper. Mix well.
• Add almonds to pan and bring to a boil, stirring frequently, over medium heat. Boil for about five minutes, stirring frequently, until liquid is reduced and absorbed.
• Stir in the canola oil and spread almonds out evenly on a cookie sheet.
• Bake in the preheated oven for 8-10 minutes, stirring mid-way, until nuts are very fragrant and no longer wet to the touch.
• Allow almonds to cool completely before storing in an air-tight container.

SPICED ALMONDS

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.

SPICY GLAZED ALMONDS

Steps:

• Bring corn syrup, butter and water to a boil in a saucepan large enough to hold the almonds.
• Stir in spices.
• Add almonds and stir to coat.
• Place on a parchment-lined rimmed baking sheet and bake at 275 degrees for 1 hour.
• Stir every 15 minutes to distribute the glaze and separate the nuts.
• Cool and break apart any nuts that are stuck together.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

WALT DISNEY WORLD'S GLAZED ALMONDS

Steps:

• Place butter on 15- x 10-inch jellyroll pan and heat in 325F oven until butter melts, about 7 minutes.
• Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon.
• Pour almond mixture into jellyroll pan and stir, coating with butter.
• Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes.
• Serve warm or at room temperature.

SWEET & SPICY GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Butter a large, heavy cookie sheet.
• In a small, heavy saucepan, combine first 4 ingredients.
• Over medium heat, stir until sugar dissolves and mixture comes to a boil.
• Boil 2 minutes.
• Add pecans and stir until they are coated with the mixture, about 1 minute.
• Transfer pecans to the cookie sheet, spreading evenly into a single layer.
• Bake until pecans are just starting to brown, about 13 minutes.
• Transfer to another cookie sheet that is lined with wax paper.
• Separate the pecans and cool completely.
• Store in an airtight container.

SWEET AND SPICY ALMONDS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.
• In a large skillet over medium heat, cook honey and water with olive oil, stirring, until combined, 1 minute. Add almonds; toss to coat.
• Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Cool in a single layer.