Almendras Saladas Salted Almonds Recipes

Steps:

• Preheat oven to 375 degrees F. Whisk egg white with spices. Add almonds and stir to coat. Put butter on a large cookie sheet and melt in the oven.
• Spread coated almonds on cookie sheet and return to oven for 20 minutes or until lightly toasted, turning almonds now and then to prevent sticking and to even out toasting. Allow to cool thoroughly before storing.

Steps:

• Heat the oil in a 10-inch skillet over moderate heat for about 2 minutes or until an almond, dropped into the oil sizzles gently. Add half of the almonds to the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until the color of light caramel. Using a slotted spoon or a spider, transfer the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling. Reheat the oil in the skillet and fry and drain the remaining almonds the same way.
• Sprinkle with salt and cayenne and toss well; store in an airtight canister.

Steps:

• In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
• In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Steps:

• Pour 1 inch depth of olive oil into a saucepan and heat to 380 degrees.
• Fry the almonds until lightly golden.
• Drain, sprinkle with the salt and paprika and mix well.
• Place in small bowl for Tapas serving. (Let cool slightly before serving.).