michael-in-phoenix
Well-known member
...loves to snack on almonds, but is concerned about sugar intake. Plain almonds are getting tiresome, so any help is appreciated!
Michael
Michael
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Anyone have a favorite savory (not sweet) spiced almond recipe? My wife...
- Thread starter michael-in-phoenix
- Start date
How is she with sodium? I love making tamari almonds.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=34575
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=34575
michael-in-phoenix
Well-known member
I've had her with sodium and she's quite delicious!
The tamari almonds sound GREAT!
Michael
The tamari almonds sound GREAT!
Michael
the Union Square Cafe nuts are delish and only 2 t brown sugar. can easily cover 2 # of nuts
and all almonds are great.
http://www.eat.at/swap/forum2/124_Union_Square_Cafe_Bar_Nuts_____________Sandy_in_Baltimore
and all almonds are great.
http://www.eat.at/swap/forum2/124_Union_Square_Cafe_Bar_Nuts_____________Sandy_in_Baltimore
{smile} Here's Nune's current pricing for 5 lbs.
https://www.nunesfarms.com/sections/products/almonds/NaturalNonpareilSupremeAlmonds
https://www.nunesfarms.com/sections/products/almonds/NaturalNonpareilSupremeAlmonds
There are a couple of great posts re: nuts w. great rec. that may help.
http://www.finerkitchens.com/swap/forum1/37985_Could_we_start_a_thread_of_spiced_nuts_either_sweet_or_savory_that_would_be_g
http://www.finerkitchens.com/swap/forum1/37985_Could_we_start_a_thread_of_spiced_nuts_either_sweet_or_savory_that_would_be_g
michael-in-phoenix
Well-known member
Costco has them for $14.95 for 3 pound bags -up from $9.99 a few years ago.
michael-in-phoenix
Well-known member
Thanks Barb. I missed that. I didn't see anything in the tried and true, and when ...
...I searched 'spiced almonds' I didn't get anything.
Then I searched 'almonds' and got too many entries to count.
Thanks,
Michael
...I searched 'spiced almonds' I didn't get anything.
Then I searched 'almonds' and got too many entries to count.
Thanks,
Michael
michael-in-phoenix
Well-known member
I'll check that Ang. That doesn't sound too sweet.
Michael Chiarello's REC: NapaStyle Toasted Spice Rub Almonds...
NapaStyle Toasted Spice Rub Almonds
Recipe By: Michael Chiarello
Ingredients:
1 lb. whole almonds, preferably unsalted
2 tablespoons unsalted butter
2 teaspoons sea salt, preferably gray
3 tablespoons Toasted Spice Rub, (See Recipe)
Directions:
1. Preheat oven to 350∞F. Blanch the almonds in boiling water, until the skins peel off. Melt the butter in a large ovenproof skillet over moderate heat and cook until it turns light brown and smells nutty. Add the almonds and salt and cook, stirring occasionally, over moderate heat until the almonds begin to color, about 5 minutes. Transfer the skillet to the oven and bake until the almonds are medium-brown, about 15 minutes.
2. Remove from the oven, add the spice rub, and stir to coat the nuts evenly. Return to the oven for another 5 minutes. Transfer the nuts to a sheet pan; they will crisp as they cool. Store the cooled almonds in an airtight container at room temperature.
Toasted Spice Rub
Recipe By: Michael Chiarello
Ingredients:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup pure California chili powder, (1 ounce)
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Directions:
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
NapaStyle Toasted Spice Rub Almonds
Recipe By: Michael Chiarello
Ingredients:
1 lb. whole almonds, preferably unsalted
2 tablespoons unsalted butter
2 teaspoons sea salt, preferably gray
3 tablespoons Toasted Spice Rub, (See Recipe)
Directions:
1. Preheat oven to 350∞F. Blanch the almonds in boiling water, until the skins peel off. Melt the butter in a large ovenproof skillet over moderate heat and cook until it turns light brown and smells nutty. Add the almonds and salt and cook, stirring occasionally, over moderate heat until the almonds begin to color, about 5 minutes. Transfer the skillet to the oven and bake until the almonds are medium-brown, about 15 minutes.
2. Remove from the oven, add the spice rub, and stir to coat the nuts evenly. Return to the oven for another 5 minutes. Transfer the nuts to a sheet pan; they will crisp as they cool. Store the cooled almonds in an airtight container at room temperature.
Toasted Spice Rub
Recipe By: Michael Chiarello
Ingredients:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup pure California chili powder, (1 ounce)
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Directions:
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
These are addictive: Dorie Greenspan's Sweet & Spicy Cocktail Nuts
They aren't very sweet. Dorie says you can mix the nuts. I made them with cashews and they were amazing. Bet they'd be good w/ almonds too.
One thing I would do is she has you pull out each individual nut, scrape it on the side of the bowl before putting them on a sheet tray. It helps prevent a "foot" on the nuts. Next time I make them, I'll toss them in the egg white/spice mixture, then dump the whole thing in a strainer (like a pasta strainer, with bigger holes.) Much easier.
http://doriegreenspan.com/2013/04/friends-were-stopping-by-for.html
They aren't very sweet. Dorie says you can mix the nuts. I made them with cashews and they were amazing. Bet they'd be good w/ almonds too.
One thing I would do is she has you pull out each individual nut, scrape it on the side of the bowl before putting them on a sheet tray. It helps prevent a "foot" on the nuts. Next time I make them, I'll toss them in the egg white/spice mixture, then dump the whole thing in a strainer (like a pasta strainer, with bigger holes.) Much easier.
http://doriegreenspan.com/2013/04/friends-were-stopping-by-for.html
G
Guest
Guest
olive oil fried almonds - really good
Olive-Oil-Fried Almonds Maria Helm Sinskey
In Fine Cooking 72 , pp. 40 July 1, 2005 Yields 2 cups.
2 cups blanched almonds
1 cup extra-virgin olive oil
8 large fresh sage leaves
2 Tbs. fresh rosemary leaves
1 Tbs. fresh thyme leaves
1 tsp. sea salt
Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than one-third of the pot). Set the pot over medium heat, stirring almost constantly until the almonds are lightly golden, 3 to 10 min., depending on your stove and pot. Toss in the sage, rosemary, and thyme simultaneously and cover the pot immediately with the lid to prevent the oil from spattering. Remove the pot from the heat. The herbs will make a popping sound as they cook.
After the popping dies down, remove the lid and immediately pour the almonds into the strainer. Spread the drained almonds on a rimmed baking sheet and toss with the salt. When they’re thoroughly cooled, store them in an airtight plastic container at room temperature.
Olive-Oil-Fried Almonds Maria Helm Sinskey
In Fine Cooking 72 , pp. 40 July 1, 2005 Yields 2 cups.
2 cups blanched almonds
1 cup extra-virgin olive oil
8 large fresh sage leaves
2 Tbs. fresh rosemary leaves
1 Tbs. fresh thyme leaves
1 tsp. sea salt
Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than one-third of the pot). Set the pot over medium heat, stirring almost constantly until the almonds are lightly golden, 3 to 10 min., depending on your stove and pot. Toss in the sage, rosemary, and thyme simultaneously and cover the pot immediately with the lid to prevent the oil from spattering. Remove the pot from the heat. The herbs will make a popping sound as they cook.
After the popping dies down, remove the lid and immediately pour the almonds into the strainer. Spread the drained almonds on a rimmed baking sheet and toss with the salt. When they’re thoroughly cooled, store them in an airtight plastic container at room temperature.