Garlic And Hot Pepper Toasted Almonds Recipes

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GARLIC AND HOT PEPPER TOASTED ALMONDS



Garlic and Hot Pepper Toasted Almonds image

These are great as a host gift or holiday gift in an clean mason jar with nice ribbon, or try them as a low fuss pre-dinner snack. Developed for the Almond Board of California by Trish Magwood, author of James Beard award winning cookbook 'dish entertains',

Provided by Annacia

Categories     Nuts

Time 7m

Yield 8 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
1 tablespoon unsalted butter
2 teaspoons minced garlic (or use garlic powder to your taste, it will stick better)
1/4 teaspoon dried red pepper flakes
2 cups whole almonds
salt, to taste

Steps:

  • In a large fry pan, heat oil and butter together over medium heat until foamy.
  • Add garlic and red pepper flakes and heat for 30 seconds.
  • Add almonds, stirring constantly until coated and lightly toasted, about 5 minutes.
  • Season with salt. Cool and store in an airtight container.

ROASTED SWEET GARLIC AND THYME RISOTTO WITH TOASTED ALMONDS AND BREADCRUMBS



Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs image

Don't be scared by this one. The garlic is not overpowering; it's an extremely subtle and delicate combination.

Provided by Jamie Oliver

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

2 large heads garlic, whole and unpeeled
Approximately 1 quart (1.1 litres) chicken stock
1 tablespoon olive oil
3 shallots or 2 medium onions, finely chopped
2 cloves garlic, finely chopped
1/2 head celery, finely chopped
14 ounces (400 grams) risotto rice
2 wine glasses dry white vermouth or dry white wine
Sea salt
1 good handful fresh thyme, leaves picked
Freshly ground black pepper
2 1/2 ounces (70 grams) butter
4 ounces (115 grams) freshly grated Parmesan
51/2 ounces (155 grams) shelled and peeled almonds, lightly crushed, cracked or chopped
2 handfuls coarse fresh bread crumbs
Olive oil

Steps:

  • For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.
  • Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.
  • Stage 2: The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
  • Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock.
  • Stage 4: Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top. Lovely.

SPICED ALMONDS



Spiced Almonds image

Provided by Ellie Krieger

Categories     appetizer

Time 15m

Yield 8 servings (serving size 1/4 cup)

Number Of Ingredients 7

2 cups whole unsalted almonds
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons olive oil
1/4 teaspoon hot pepper sauce

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.

HOT AND SPICY ALMONDS



Hot and Spicy Almonds image

I adopted this recipe a while ago and have changed the amount of salt. The original recipe called for 1/2 cup which seemed far too much.

Provided by HappyBunny

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup unsalted butter
2 tablespoons Worcestershire sauce
1 teaspoon cumin, Ground
1/2 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon cayenne powder
3 cups natural almonds
sea salt, to taste

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.

Nutrition Facts : Calories 734.4, Fat 66, SaturatedFat 11.5, Cholesterol 30.5, Sodium 87.1, Carbohydrate 24.2, Fiber 12.8, Sugar 6.7, Protein 23.2

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