Flavored Almonds Recipes
TGIF Friday, June 11, 2010
CAUTION: Temptation ahead!!!
I saw these recipes for flavored almonds & knowing that many of us do have a love of almonds, I had to share. There are some added ingredients so be sure you can handle not overeating if you decide to make them!
I think I saw this on the Joy Bauer site or her new book. I can't remember quite where as I have been holding this one for a few weeks!
I made the cinnamon-sugar ones & they are delicious! I cut the recipe in half for our small household & also did not want a ton of those yummy things around! I also cut back just a tad on the brown sugar & put a bit more cinnamon. My hubby loved them too! I can handle the portion control on my regular almond eating but these recipes may make that tougher! Remember portion control when you make them just like your regular almond snack. These have more calories so be aware of that.
Cinnamon-Sugar Almonds - Serving size, 1/4 cup. Makes 8 servings
Ingredients:
1 egg white
2 cups unsalted raw almonds - skin on
1/4 cup packed light brown sugar
1 TBSP ground cinnamon
1/8 tsp kosher salt
Directions:
1. Heat oven to 275 degrees and line a large baking sheet with aluminum foil and coat the foil with an oil spray.
2.Whip egg white in a large bowl until very frothy.
3. Add almonds to the bowl. Stir until completely soaked in egg white - about 2 minutes.
4. In a small bowl, stir together brown sugar, cinnamon & salt until mixed.
5. Add the mixture from step 4 to the egg white coated almonds and stir until the almonds are evenly coated. NO dry powder should remain at the bottom of the bowl. No prob with me!
6. Pour almonds on prepared baking sheet & use a spatula, spoon or hands to spread in an even layer - SINGLE layer.
7. Bake 25 minutes on middle oven rack.
8. Use spatula to flip almonds over in small batches - spread to a single layer - Bake 15 minutes more.
9. Remove and allow to cool for at least 15 minutes. Break apart before serving.
10. Store in an airtight container.
Nutritional Breakdown per serving: Calories - 208; Total fat - 14g; Saturated Fat - 1g; Protein - 6g; Carbohydrates - 13g; Fiber - 3g; Sodium - 40mg
Dark Cocoa Almonds - Serving size, 1/4 cup. Makes 8 servings
Ingredients:
1 egg white
1 tsp vanilla
2 cups unsalted raw almonds - skin on
1/4 cup granulated sugar (I am guessing you can substitute Splenda cooking blend if you use that)
3 TBSP unsweetened cocoa powder
1/8 tsp kosher salt
Directions:
1. Heat oven to 275 degrees and line a large baking sheet with aluminum foil and coat the foil with an oil spray.
2.Whip egg white & vanilla in a large bowl until very frothy.
3. Add almonds to the bowl. Stir until completely soaked in egg white - about 2 minutes.
4. In a small bowl, stir together sugar, cocoa powder & salt until mixed.
5. Add the mixture from step 4 to the egg white coated almonds and stir until the almonds are evenly coated. NO dry powder should remain at the bottom of the bowl. No prob with me!
6. Pour almonds on prepared baking sheet & use a spatula, spoon or hands to spread in an even layer - SINGLE layer.
7. Bake 25 minutes on middle oven rack.
8. Use spatula to flip almonds over in small batches - spread to a single layer - Bake 15 minutes more.
9. Remove and allow to cool for at least 15 minutes. Break apart before serving.
10. Store in an airtight container.
Nutritional Breakdown per serving: Calories-212; Total fat-14g; Saturated Fat-1g; Protein-7g; Carbohydrates-13g; Fiber-4g; Sodium-35mg
CAUTION: Temptation ahead!!!I saw these recipes for flavored almonds & knowing that many of us do have a love of almonds, I had to share. There are some added ingredients so be sure you can handle not overeating if you decide to make them!
I think I saw this on the Joy Bauer site or her new book. I can't remember quite where as I have been holding this one for a few weeks!
I made the cinnamon-sugar ones & they are delicious! I cut the recipe in half for our small household & also did not want a ton of those yummy things around! I also cut back just a tad on the brown sugar & put a bit more cinnamon. My hubby loved them too! I can handle the portion control on my regular almond eating but these recipes may make that tougher! Remember portion control when you make them just like your regular almond snack. These have more calories so be aware of that.
Cinnamon-Sugar Almonds - Serving size, 1/4 cup. Makes 8 servings
Ingredients:
1 egg white
2 cups unsalted raw almonds - skin on
1/4 cup packed light brown sugar
1 TBSP ground cinnamon
1/8 tsp kosher salt
Directions:
1. Heat oven to 275 degrees and line a large baking sheet with aluminum foil and coat the foil with an oil spray.
2.Whip egg white in a large bowl until very frothy.
3. Add almonds to the bowl. Stir until completely soaked in egg white - about 2 minutes.
4. In a small bowl, stir together brown sugar, cinnamon & salt until mixed.
5. Add the mixture from step 4 to the egg white coated almonds and stir until the almonds are evenly coated. NO dry powder should remain at the bottom of the bowl. No prob with me!
6. Pour almonds on prepared baking sheet & use a spatula, spoon or hands to spread in an even layer - SINGLE layer.
7. Bake 25 minutes on middle oven rack.
8. Use spatula to flip almonds over in small batches - spread to a single layer - Bake 15 minutes more.
9. Remove and allow to cool for at least 15 minutes. Break apart before serving.
10. Store in an airtight container.
Nutritional Breakdown per serving: Calories - 208; Total fat - 14g; Saturated Fat - 1g; Protein - 6g; Carbohydrates - 13g; Fiber - 3g; Sodium - 40mg
Dark Cocoa Almonds - Serving size, 1/4 cup. Makes 8 servings
Ingredients:
1 egg white
1 tsp vanilla
2 cups unsalted raw almonds - skin on
1/4 cup granulated sugar (I am guessing you can substitute Splenda cooking blend if you use that)
3 TBSP unsweetened cocoa powder
1/8 tsp kosher salt
Directions:
1. Heat oven to 275 degrees and line a large baking sheet with aluminum foil and coat the foil with an oil spray.
2.Whip egg white & vanilla in a large bowl until very frothy.
3. Add almonds to the bowl. Stir until completely soaked in egg white - about 2 minutes.
4. In a small bowl, stir together sugar, cocoa powder & salt until mixed.
5. Add the mixture from step 4 to the egg white coated almonds and stir until the almonds are evenly coated. NO dry powder should remain at the bottom of the bowl. No prob with me!
6. Pour almonds on prepared baking sheet & use a spatula, spoon or hands to spread in an even layer - SINGLE layer.
7. Bake 25 minutes on middle oven rack.
8. Use spatula to flip almonds over in small batches - spread to a single layer - Bake 15 minutes more.
9. Remove and allow to cool for at least 15 minutes. Break apart before serving.
10. Store in an airtight container.
Nutritional Breakdown per serving: Calories-212; Total fat-14g; Saturated Fat-1g; Protein-7g; Carbohydrates-13g; Fiber-4g; Sodium-35mg
Now those are what I call some YUMMY almonds!!!!!!!!! Anyone else have an almond recipe to share. This one seems pretty easy to adapt to other seasonings!
Those do look yummy! I will be trying these soon!
love your blog!
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Yum!!! I lurve nuts. Must try.
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ummmm....i love my almonds!
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I can always smell the cinnamon almonds at the mall. I've never allowed myself to try them-I'm worried that I'd become addicted! Now you have made that easier for me, Jody, you are a wicked, wicked woman!
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Mmmm those sound so good! Can you imagine if you turned that into nut butter??
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I've had cinnamon sugar pecans before but I don't love pecans so I never eat very many. Now I do love almonds so that could be a dangerous combination!
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Bookmarked! Thank you!
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I cant imagine anything that can make almonds tastier than they already are in their natural state. I will think about trying these. They really look yummy.
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I think almonds are one the best of all the nuts when it comes to nutritional value.
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Yum, those look so good. I can't have them around right now, too easy to go overboard but they look awesome!
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