Best Caramelized Almonds Recipes

GREEN BEANS WITH CARAMELIZED ONIONS AND ALMONDS

Steps:

• Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
• Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS

Steps:

• Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
• Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
• Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

SPICED CAKE WITH ALMONDS AND CARAMELIZED ORANGES

Steps:

• Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray. Set aside.
• To make the cake, in a large mixing bowl, combine cake mix, yogurt, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes. Turn batter into prepared caked pans and bake in preheated oven for 30 to 35 minutes or until tester inserted into center comes out clean. Cool cakes in pans for 10 minutes and then turn onto wire racks to cool completely. Cut a thin layer off the top of each cake to make level.
• To make the caramelized oranges, in a large frying pan, combine orange juice, sugar and cinnamon. Bring mixture to a boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes. With tongs, carefully remove caramelized oranges and place on waxed paper to cool.
• For the Cheese Frosting: In a small bowl, combine cream cheese frosting, cinnamon and cinnamon extract.
• To assemble: Frost cake with a thin layer of frosting between layers and on the outside. Gently press toasted sliced almond onto side of cake. Arrange caramelized orange slices on top of cake.

SALAD WITH CARAMELIZED SLIVERED ALMONDS, MANDARIN ORANGES &

Steps:

• Combine salad ingredients except avocado.
• Prepare the dressing.
• Saute almonds and sugar, stirring constantly, until almonds are toasted
• Add dressing, almonds and avocado.
• Toss to coat salad and serve immediately.

DARK CHOCOLATE ICE CREAM WITH CARAMELIZED ALMONDS AND TOASTED MARSHMALLOWS

Steps:

• Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat.
• Mix sugar and milk powder together in a small bowl.
• Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.
• Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
• Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.
• Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
• Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
• Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
• While almonds are cooling, spread marshmallows out on the second baking sheet.
• Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.
• Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.

TAGLIATELLE WITH CARAMELIZED ORANGES AND ALMONDS

Steps:

• Working Ahead: The sauce can be made several hours ahead, covered and set aside at room temperature. Reheat to bubbling before adding the pasta. 1. Making the Sauce: Melt the butter in a large skillet over medium heat. Use a wooden spatula to stir in about l/4 cup of the orange juice and the 2/3 cup of sugar. Melt sugar in the butter over medium heat, stirring in spoonfuls of orange juice frequently to keep the sauce from crystallizing (reserve about l/3 cup orange juice for finishing the sauce). Once sugar is dissolved, heat can be turned up to medium high or high. Stir occasionally as the mixture bubbles and slowly turns amber. When mixture becomes deep golden amber, stir in the pepper and two-thirds of the orange zest. Cook only a second or two to protect rind from burning. Then step back from the skillet and pour in the last 1/3 cup of orange juice at arm's length. It will bubble up and possibly spatter, then it will thin the sauce to ideal consistency. Turn off the heat. If making ahead, remove the pan from the heat, cool and cover. 2. Cooking the Pasta: Have a large platter and dinner or dessert dishes warming in a low oven. If serving with the capon, have it ready to serve. Make sure pasta water is at a fierce boil. Drop in the pasta and cook until tender but still resistant to the bite. Drain in a colander. Reheat the sauce to a lively bubble. Add the pasta to the skillet and toss to coat thoroughly. Turn onto the heated platter, and sprinkle with the remaining sugar, cinnamon, cheese, almonds, and lastly, the remaining orange rind. Place the capon atop the pasta and serve. Carve the bird at the table. Spoon a small mound of pasta onto each dinner plate and top it with slices of capon. If serving pasta as a dessert, mound small portions on heated dessert plates and serve hot.

CARAMELIZED ALMONDS

Steps:

• Preheat oven to 375 degrees. Line a 9-inch-square baking pan (or similar size pan) with parchment paper. Scatter almonds in pan; pour maple syrup or brown sugar on top, stirring to cover nuts. Cut butter into small dice and sprinkle on top.
• Bake for 10 minutes, then stir nuts to make sure they are covered with syrup. Continue to bake until nuts are browned and syrup has thickened to consistency of caramel, another 7 to 10 minutes.
• Remove from oven, separate nuts, and allow to cool. Once completely cooled, nuts may be stored in a covered container for several weeks.

CARAMELIZED CHICKEN WITH ALMONDS

Steps:

• Preheat over to broil with the rack 8-10 inches from the heat.
• Place the chicken pieces, skin side up, in a broiling pan.
• Sprinkle with the paprika and garlic powder.
• Broil 7 minutes until golden brown.
• Transfer to an ovenproof serving dish.
• Preheat oven to 350 degrees F.
• Heat the margarine in a saucepan.
• Add onion and sauté for 15 minutes, or until translucent.
• Reduce heat to low, add brown sugar and soy sauce, stirring until the sugar dissolves.
• Spoon the sauce over the chicken.
• Cover with foil and bake 1 hour or until the chicken is done.
• Sprinkle with toasted almonds.

SPINACH SALAD WITH CARAMELIZED ALMONDS

Steps:

• Toss all above ingredients in a large salad bowl. Top with dressing, JUST BEFORE serving, and toss. Dressing: Fry bacon till crisp. Reserve 2 tablespoons drippings, or more if desired. Stir in 2 tablespoons of cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon white sugar and a pinch of dry mustard. Stir into drippings. Gradually stir in 1 cup of sour cream (I use light) and 1/3 cup of mayo (I use Miracle Whip). Cover and chill for at least one hour. Caramelized almonds: In frying pan on med. heat, put 1/2 cup of sliced almonds, and approx. 2-3 tablespoons of white sugar. Stir continually until sugar is melted and the almonds have turned a wonderful caramel color. Remove to a plate to cool. Break in to pieces if stuck together, and toss with salad. I usually save out a bit of extra almonds and grated mozza to add to the top, too just before serving. Dressing option: Poppyseed dressing is absolutely wonderful with this salad, too

GREEN BEANS WITH CARAMELIZED ONIONS AND ALMONDS

Steps:

• Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS

Steps:

• 1. Place slivered almonds in a dry skillet over low heat, and cook, & stir constantly, until almonds are lightly toasted, 3-5 minutes. Watch carefully, because, they burn easily. Remove almonds, and set aside.
• 2. Heat butter, in a skillet, over medium-low heat, and cook, and stir the shallots and red bell pepper, until softened, about 8 minutes. Sprinkle shallot mixture with sugar (if using), salt and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until sugar dissolves and the shallots caramelize, 5-8 minutes.
• 3. Place a steamer insert, into a saucepan, fill with water, to just below the bottom of the steamer. Bring the water to a boil. Add green beans and cover. Steam, until just tender enough to pierce with a fork, 7-8 minutes. Drain beans, and place into skillet with shallot mixture; mix well, and gently stir in the toasted almonds. Makes 6 servings.

CARAMELIZED ALMONDS

Steps:

• Toss almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
• Spread into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
• Break into small pieces. Store in tightly covered container at room temperature.