Marthas Hot Almond Spread Recipes

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SWEET AND SPICY ALMONDS



Sweet and Spicy Almonds image

Categories     Almond

Yield makes 2 1/2 cups

Number Of Ingredients 7

2 1/2 cups whole unblanched almonds
1/4 cup sugar
1 1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
1 tablespoon honey
1 teaspoon olive oil
1 tablespoon water

Steps:

  • Preheat oven to 350°F. Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant, tossing halfway through, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.
  • In a large skillet over medium heat, cook honey, oil, and the water, stirring until combined, about 1 minute. Add almonds; toss to coat.
  • Transfer almonds to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Spread almonds on a waxed paper-lined baking sheet and let cool. Nuts can be stored up to 2 weeks at room temperature in an airtight container.

ALMOND PRALINE



Almond Praline image

Use this recipe to top our Apple Praline Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-by-15-inch sheet

Number Of Ingredients 5

1 1/2 cup sliced almonds
1 tablespoon unsalted butter, room temperature
2 cups sugar
1/2 cup water
Juice of half a lemon (1 tablespoon)

Steps:

  • Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

NO-BAKE CHOCOLATE-ALMOND OAT BARS



No-Bake Chocolate-Almond Oat Bars image

Almonds do double duty here -- silky almond butter helps hold the bars together, while chopped toasted almonds add just the right amount of crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h30m

Yield Makes 2 dozen

Number Of Ingredients 9

Nonstick cooking spray
1 cup smooth almond butter
1/3 cup honey
1 stick unsalted butter
2 cups rolled old-fashioned oats
1/2 cup chopped toasted almonds
6 ounces bittersweet chocolate, chopped (about 1 1/4 cups)
3/4 cup raisins
1/2 teaspoon coarse salt

Steps:

  • Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
  • Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.

HOT & CREAMY SWISS ALMOND SPREAD



Hot & Creamy Swiss Almond Spread image

Sampled this in the grocery store once and really liked it. Posting in response to a request for Christmas Party recipes.

Provided by Rhonda J

Categories     Spreads

Time 22m

Yield 1 1/2 cups

Number Of Ingredients 5

1 (250 g) package light cream cheese, softened
1 1/2 cups grated swiss cheese
1/3 cup Miracle Whip light
1/3 cup sliced almonds, toasted
2 tablespoons chopped green onions

Steps:

  • Heat oven to 350 degrees.
  • Combine all ingredients;mix well.
  • Spoon mixture into a deep 2 cup oven proof casserole dish.
  • Bake 15 minutes, stirring after 8 minutes.
  • Garnish with toasted sliced alomnds if desired.
  • Serve warm with vegetables, crackers, breadsticks.

ALMOND FLOUR PANCAKES



Almond Flour Pancakes image

Low in carbs and gluten-free, these quick and easy pancakes are made with almond flour and are a wonderful treat to have for breakfast or brunch at home.

Provided by Martha Stewart

Categories     Pancake Recipes

Time 25m

Number Of Ingredients 9

1 1/2 cups finely ground blanched almond flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk
2 large eggs
1 teaspoon pure vanilla extract
Vegetable oil, for pan
Softened butter, sliced strawberries, and warmed maple syrup, for serving

Steps:

  • In a medium bowl, whisk together almond flour, sugar, baking powder, and salt. Add milk, eggs, and vanilla and whisk until well combined.
  • Preheat oven to 200°F and place a rimmed baking sheet fitted with a wire rack inside. Heat a large cast iron skillet, griddle, or nonstick pan over medium-low. Add 1 teaspoon oil, then wipe with a paper towel, leaving behind a thin film.
  • Working in batches, add scant quarter-cups of batter to skillet, gently spreading them out into circles using the bottom of the measuring cup.
  • Cook pancakes until a few bubbles come to the surface, edges have set, and undersides are golden-brown, 3 to 4 minutes. Flip and cook about 2 minutes more. Transfer pancakes to oven to keep warm and repeat with remaining batter (oiling the skillet in between batches).
  • Serve pancakes with butter, strawberries, and maple syrup.

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