Devilled Almonds Recipes

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ALMOND DEVILED EGGS



Almond Deviled Eggs image

Meet the Cook: This recipe's one I've used many times for potlucks, during the holidays and several times a month when entertaining. The reactions have ranged from "These eggs slide down gently" from one young man to just "Scrumptious!" Though this dish is good on its own, you might also want to consider adding it to a salad plate or serving it with soup and sandwich for lunch. -Martha Baechle, Nipomo, California

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 7

6 hard-boiled large eggs
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon garlic salt
3 tablespoons finely chopped roasted almonds
12 whole roasted almonds
Fresh parsley

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped almonds. , Stuff or pipe into egg whites. Garnish with whole almonds and parsley. Chill until ready to serve.

Nutrition Facts : Calories 270 calories, Fat 25g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 278mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

PARTY ALMONDS



Party Almonds image

Great for nibbling at cocktail parties, spicy almonds can be prepared in 30 minutes. Guests will go nuts for them!

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 8

Number Of Ingredients 8

1 tablespoon butter or margarine
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon curry powder
1 tablespoon Worcestershire sauce
1/4 teaspoon red pepper sauce
2 cups whole almonds
1 to 2 teaspoons kosher (coarse) salt

Steps:

  • Heat oven to 325°F. In 2-quart saucepan, melt butter over low heat; stir in oil, chili powder, curry powder, Worcestershire sauce and pepper sauce. Simmer gently 2 to 3 minutes to blend flavors.
  • Add almonds; toss to coat and spread in single layer in 15x10x1-inch pan.
  • Bake 10 to 15 minutes, stirring once halfway through bake time. Pour hot nuts into large bowl, toss with salt to coat. Spread in single layer in same pan; cool to room temperature. Store in airtight container.

Nutrition Facts : Calories 250, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/4 Cup), Sodium 330 mg, Sugar 2 g, TransFat 0 g

DEVILED ALMONDS OR CASHEWS



Deviled Almonds or Cashews image

Provided by Moira Hodgson

Categories     appetizer

Time 10m

Number Of Ingredients 4

1 pound shelled almonds or cashews
2 tablespoons peanut or vegetable oil
Coarse salt
Cayenne pepper

Steps:

  • If using almonds, skin them by dropping them into boiling water and slipping off their skins.
  • Heat the oil in a frying pan. Fry the almonds until golden, drain on paper towels and sprinkle with salt and Cayenne pepper.

DEVILLED ALMONDS



Devilled Almonds image

Make and share this Devilled Almonds recipe from Food.com.

Provided by katew

Categories     Lunch/Snacks

Time 15m

Yield 2 cups

Number Of Ingredients 10

3 teaspoons peanut oil
1 teaspoon sesame oil
1 garlic clove, crushed
1 teaspoon curry powder
2 cups almonds, blanched
3 teaspoons sesame seeds
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
3 drops Tabasco sauce
salt

Steps:

  • Heat oils in heavy based frypan.
  • Add garlic, curry powder, nuts and sesame seeds.
  • Heat, tossing frequently till almonds are golden brown.
  • Then place in bowl and add other ingredients.
  • Mix well to coat almonds.
  • When cool store in airtight container.

Nutrition Facts : Calories 938.2, Fat 84.3, SaturatedFat 7.4, Sodium 668.1, Carbohydrate 29.5, Fiber 17.2, Sugar 7.2, Protein 31.8

DEVILED ALMONDS



Deviled Almonds image

Make and share this Deviled Almonds recipe from Food.com.

Provided by ssej1078_1251510

Categories     Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

almonds
salad oil
salt
cayenne pepper

Steps:

  • pour boiling water over the almonds and let sit for a few minutes.
  • drain a few at a time and pinch off the brown skins.
  • dry the blanched almonds on a clean kitchen towel making sure that they are really dry.
  • in a heavy frying pan heat 1 or 2 tbsp salad oil.
  • the amount depends on the size of the pan but it really just needs to be a thin film just enough to prevent almonds from scorching.
  • over medium heat fry the almonds until they are beginning to get golden brown.
  • shake pan constantly to prevent sticking or stir with a fork. drain almonds on a paper towel, and while they are hot sprinkle with salt and cayenne pepper to taste. Serve hot.

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