Toasted Garlic Almonds Recipes

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TOASTED GARLIC ALMONDS



Toasted Garlic Almonds image

Make and share this Toasted Garlic Almonds recipe from Food.com.

Provided by emtrobstu

Categories     Nuts

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

2 teaspoons extra virgin olive oil
1 garlic clove, crushed
1/2 cup slivered almonds
1/2 teaspoon garlic salt

Steps:

  • Heat the oil in a small frying pan.
  • Add the crushed garlic clove, try to keep it whole as it makes it easier to take out later. Fry the clove for a few seconds for the oils to release then add the rest of the ingredients.
  • Stir the almonds until they are golden brown. Discard the clove and enjoy the almonds!

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 GARLIC PARMESAN ALMONDS (SALAD TOPPER)



Roasted Garlic Parmesan Almonds (Salad Topper) image

A different kind of "crouton" for your salad or to top your veggie dish. Store in the refrigerator. This is really good.

Provided by Marie

Categories     High Protein

Time 25m

Yield 2/3 cup

Number Of Ingredients 4

2/3 cup slivered almonds
2 teaspoons olive oil
1 tablespoon parmesan cheese
1/2 teaspoon garlic salt

Steps:

  • Preheat oven to 350°.
  • In a shallow baking pan, toss the slivered almond with the olive oil.
  • Spread almonds so that they are in a single layer.
  • In small bowl, combine Parmesan cheese with garlic salt and sprinkle over the almonds.
  • Bake for 10 to 15 minutes or until golden brown.
  • Stir once while baking.

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.

ROASTED ALMONDS WITH GARLIC AND ROSEMARY



Roasted Almonds with Garlic and Rosemary image

For Thanksgiving, my son served delicious Spanish garlic and rosemary almonds. I am too cheap to buy those, so I made my own version based on a bunch of other similar recipes I researched on-line. If you want it to look fancier, you can blanch the almonds ahead of time.

Provided by Carolyn Haas @Linky1

Categories     Other Appetizers

Number Of Ingredients 6

2 cup(s) raw almonds (see note 1)
2-4 clove(s) garlic, grated
1 tablespoon(s) dried rosemary, crumbled (see note2)
1 tablespoon(s) olive oil or avocado oil
1 teaspoon(s) sea salt or kosher salt
1/2 teaspoon(s) garlic powder

Steps:

  • Note 1 - If you want to blanch the almonds do this: put in pot of water, bring to a boil. Turn off heat, but let them sit until cool. Then take each almond and slip off the skins. Spread on paper towels and let dry before continuing with the recipe. It's labor intensive, but the almonds do look pretty!
  • Preheat oven to 325ºF. Grate garlic or use a press. Crumble rosemary. (Note 2 - I use a coffee grinder for herbs, and it easily turns those rosemary needles into a perfect consistency. Or even a powder!)
  • In a quart measuring cup, or other bowl, mix together almonds, garlic, rosemary, olive oil and sea salt. Spread out in a single layer on a jelly roll pan (rimmed cookie sheet).
  • Sprinkle garlic powder over almonds. (Sometimes the garlic clumps and some of the almonds are less garlicky than others, the powder insures even garlic flavor.)
  • Heat in oven for about 1/2 hour. Stir occasionally. Don't let them turn too dark. Turn down oven to 175ºF, heat and stir occasionally for another 15-30 minutes. Turn off oven and let cool down. Cool completely before storing in air-tight container.

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  • Toss all of the ingredients together in a mixing bowl until everything is evenly dispersed and the nuts are evenly coated with oil. Pour the nuts onto a rimmed baking sheet and spread them into a single layer. Put in a cold oven and set the temperature to 170°F or thereabouts. Roast overnight (or 8 hours) or until the oil is absorbed and the nuts appear matte. Remove from the oven, cool completely and transfer to a canning jar or another container with an airtight lid. The seasonings may fall off of the nuts. That's okay! Just transfer the seasoning to the jar as well!
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