Hot And Spicy Nuts Smoke House Almonds Recipes

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil.
• In a large skillet, cook the bacon over medium heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. When cool enough to handle, chop the bacon into small pieces. Set aside.
• Meanwhile, pour off most of the bacon fat from the hot skillet and add the butter. Add the sugar, five-spice powder, cayenne and salt and stir until the sugar dissolves and everything is combined. Add the almonds and stir to coat.
• Spread the nuts on the prepared baking sheet and bake until golden brown, about 30 minutes. Stir in the bacon and serve warm or at room temperature.

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.

Steps:

• In a bowl, whisk egg white until foamy.
• Add garlic powder, celery salt, salt and liquid smoke; stir until blended.
• Add almonds and stir until well coated.
• Evenly spread almonds in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
• Bake at 300 degrees F for 30 minutes, stirring every 10 minutes.
• Cool.
• Store in an airtight container.

Steps:

• In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in a medium-size saucepan.
• Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper.
• Cook over low heat for 2 - 3 minutes.
• Add the nuts and stir to coat evenly with seasonings.
• Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally.
• Remove from the oven and toss with sea salt.
• Cool.

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.