Time 20m Number Of Ingredients 4 Steps:
Preheat your oven to 180 Degrees C (350 F).Line a baking tray with some baking/parchment paper. Mix the almonds, oil, cayenne pepper and salt together in a bowl. Place the coated almonds on the baking tray, and roast for 15 minutes in the oven.Turn the almonds halfway through to ensure even cooking. Serve immediately if enjoying warm, or allow to cool completely before storing.
Time 40m Yield 2.50 cups. Number Of Ingredients 9 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.
Time 50m Number Of Ingredients 11 Steps:
Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, stir together the brown sugar, spices, salt, and pepper. To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet. Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.
Time 35m Yield 3 cups (about 20 handfuls) Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees. Toss the almonds with olive oil, salt and cayenne, and place on a baking sheet. Roast in the hot oven until they begin to crackle and smell toasty, 15 to 20 minutes. Be careful when you open the oven door because the capsicum in the cayenne is quite volatile, so avoid breathing in, and be careful of your eyes. Remove from the heat and allow to cool. Toss with the thyme.
Time 30m Yield 2 cups Number Of Ingredients 8 Steps:
Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Mix all the spices together. In a large bowl, toss the nuts with the oil, then toss with the spice mixture to coat. Spread the nuts out over a rimmed baking sheet. Toast, stirring often, until the nuts are fragrant and lightly browned, 10 to 15 minutes. Let the nuts cool completely on the baking sheet before serving. For Orange-Fennel Almonds: Mix 1 teaspoon grated orange zest, 1 teaspoon fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper together. Substitute the orange zest mixture for the spice mixture and 1 tablespoon olive oil for the canola oil. Before serving, toss the nuts with 1 teaspoon more grated orange zest. For Spicy Chipotle Almonds: Mix 1 teaspoon ground cumin, 1 teaspoon salt, 3/4 teaspoon chipotle chile powder, 1/2 teaspoon garlic powder and 1/4 teaspoon pepper together. Substitute the cumin mixture for the spice mixture and 1 tablespoon olive oil for the canola oil.
Time 55m Yield 16 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine almonds and olive oil in a bowl; toss to coat. Spread almonds in a single layer on a baking sheet. Bake in preheated oven until toasted, about 15 minutes. Allow almonds to cool slightly. While almonds are baking, mix sugar, cinnamon, paprika, and cayenne pepper in a small bowl. Sprinkle spice mixture over almonds and toss again. Spread almonds in a single layer and continue to bake until spices are fragrant, 5 to 10 minutes. Cool before serving.
Time 1h25m Yield 10 Number Of Ingredients 7 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.
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.
Time 40m Yield 1 cup/150 g Number Of Ingredients 7 Steps:
Heat the oven to 400 degrees F. Spread the almonds on a baking sheet and toast until darkened and fragrant. Remove and spill into a saute pan. Add the cumin, hot paprika, rosemary, and sugar. Toss the mixture over heat to coat with the oil. Add the fleur de sel and spill onto a baking sheet to cool. Store the spiced nuts in a jar.
Time 25m Yield Makes 2 1/2 cups Number Of Ingredients 7 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.
Time 40m Yield 2 cups. Number Of Ingredients 7 Steps:
In a small bowl, combine the first six ingredients. Add almonds; toss to coat. Spread into a greased 15x10x1-in. baking pan. , Bake at 250° for 30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 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.
Yield Makes about 2 cups Number Of Ingredients 7 Steps:
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment. Whisk together egg white, salt, cumin, and paprika in a bowl, then add almonds and toss to coat. Spread almonds evenly on baking sheet and roast until golden, about 20 minutes. Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). Loosen nuts from parchment with a spatula and transfer to a bowl.
Time 1m Number Of Ingredients 2 Steps:
Put the almonds in a bowl and sprinkle with the smoked paprika.
