Honig Brat Mandeln Honey Roasted Almonds Recipes

Steps:

• Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350°F, stirring occasionally, until the internal color of the nut is tan to light brown, 12 to 15 minutes. (The nuts will continue to roast a little more after they are removed from the oven.) Set the roasted almonds aside.
• Thoroughly mix the sugar and salt, and set aside.
• Stir together the honey, water, and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes.
• Immediately transfer the almonds to a medium-sized bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the almonds out onto a silicon pad or parchment paper. When cool, store at room temperature in a tightly covered container or plastic bag. Will keep up to 2 weeks.

Steps:

• Line a baking sheet with non-stick aluminum foil or parchment paper. Pre-heat oven to 350.
• Spread almonds on the sheet to a single layer. Bake for 10 minutes.
• While the nuts are baking, combine marinade ingredients in a stainless mixing bowl large enough to accomodate all the nuts and whisk to combine.
• After the almonds have baked for the 10 minutes pour them into the marinade and stir to evenly coat them and then put them back on the sheet in a single layer and bake for an additonal 10 to 15 minutes stirring the nuts at about 7 minutes or so so that they will bake evenly. Taste one at ten minutes and see if is roasted to your liking if not continue until they are done.
• Rinse and dry your mixing bowl and combine the dry ingredients in it. When the nuts are done roasting, toss them while they are still hot in the dry ingredients (I usually use a food service disposable glove and press the powder into the nuts). Drop the nuts into a wired strainer over a plate and shake the excess powder off. Warning! Done this way the nuts are a wasabi bomb so if you like it milder, use less powder and a lighter coating.

Steps:

• Spread the almonds out in two 9 x 13 inch baking dishes.
• Bake at 350° for 10-12 minutes, until a nutty aroma wafts out of the oven.
• Remove almond from oven and sprinkle with salt.
• Cool for 1 hour.
• Serve.

Steps:

• Preheat your oven to 325°F Line a rimmed baking sheet with parchment or wax paper. If using parchment, lightly oil it.
• Combine the sugar and salt in a bowl large enough to accommodate the almonds and set aside.
• Melt the honey in a large skillet over low to medium heat. Add the almonds and stir until all the nuts are coated with the honey.
• Spread the nuts in a single layer on the baking sheet and bake for about 10 minutes.
• Let the almonds cool slightly and toss them in the sugar-salt mixture.
• Remove the parchment or wax lining from the baking sheet and spread out the almonds on it again to let them cool completely.
• Transfer to a serving bowl and they're ready!

Steps:

• Preheat oven to 325°F.
• Toss all ingredients together in a large bowl.
• Line a baking sheet with parchment paper or foil.
• Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
• Let cool.

Steps:

• Preheat the oven to 250 degrees F.
• Lightly grease a 10x15 jelly roll pan.
• (I used my silipat sheet) Lightly beat the egg white; add water and beat until frothy but not stiff.
• Add the nuts and stir well.
• In a separate bowl, mix sugar, cinnamon, and salt.
• Sprinkle sugar mixture over nuts and toss to coat.
• Spread the nuts evenly in prepared pan.
• Bake in oven 1 hour, stirring occasionally until golden brown.
• Allow to cool and store in an airtight container.

Steps:

• Spread the almonds in a shallow baking pan.
• Bake at 350 degrees, 15 minutes, stirring occasionally; cool.
• In small saucepan blend soy sauce with the honey. Stir in orange peel, garlic powder and ground ginger.
• Bring mixture to a boil. Stir in almonds; toss to coat evenly. Boil, stirring constantly, until liquid is absorbed, about 5 minutes.
• Toss with almond oil.
• Place almonds on cookie sheet in a single layer, separating almonds. Bake at 250*F., 15 minutes.
• Pour out onto oiled waxed paper.
• Toss and separate every 5 minutes until cool.
• Store in tightly closed plastic bag.