roasted almonds

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: SWEET AND SPICY ALMONDS : -------------------------------------------------------------------------------- : 1 c. sugar, divided : 1 Tbsp. Morton seasoned salt : 1 tsp. ground cumin : 1/2 tsp. crushed red pepper : flakes : 6 Tbsp. oil : 4 c. (1 1/2 lb.) whole : blanched almonds : Combine 2 tablespoons sugar, seasoned salt, cumin and : red pepper; set aside. In heavy 10 to 12-inch skillet, heat : oil over medium high heat. Stir in almonds, sprinkle with : remaining sugar. Cook, stirring constantly until sugar melts : and turns golden brown. Remove almonds from skillet. Sprinkle : with seasoning mixture; toss until well coated. Cool. Store : in airtight container. Makes 4 cups. : Variation: Substitute 1 1/2 pounds pecans or walnut : halves or unsalted roasted peanuts for almonds. : -------------------------------------------------------------------------------- : SUGARED ALMONDS : -------------------------------------------------------------------------------- : 1 c. almonds (whole), blanched : 1/2 c. sugar : 2 Tbsp. butter or margarine : 1/2 tsp. vanilla : Heat almonds, sugar and butter or margarine in a heavy : skillet (cast iron) until golden, about 15 minutes. Add : vanilla and spread on foil. Sprinkle immediately with salt. : Works well with other nuts, but almonds are especially impres- : sive. : -------------------------------------------------------------------------------- : CINNAMON ALMONDS : -------------------------------------------------------------------------------- : 4 Tbsp. butter : 2 c. almonds : 3 Tbsp. sugar : 1 tsp. cinnamon : Combine butter and almonds in pan; roast in oven at 350 degrees : until delicately browned for 20 to 30 minutes. Stir often, so : coated thoroughly. Remove; drain on brown paper and dust with : mixed sugar and cinnamon. Makes about 1 pound of nuts. : -------------------------------------------------------------------------------- : TOASTED ALMONDS : -------------------------------------------------------------------------------- : 1 1/4 lb. (4 c.) blanched : almonds : 1/4 c. butter : 1/4 c. soy sauce : Toast almonds in preheated 375 degrees oven for 15 minutes. : Stir several times. Add butter and soy sauce and stir. Toast, : stirring frequently 12 to 15 minutes or until nuts are coated : and fairly dry. Cool, store in an airtight container. : -------------------------------------------------------------------------------- : ORANGE ALMONDS : -------------------------------------------------------------------------------- : 1 1/2 c. whole blanched : almonds, lightly toasted : 1 egg white, slightly beaten : 3/4 c. sifted powdered sugar : 1 1/2 tsp. grated orange rind : dash of ground nutmeg : Combine almonds and egg white; set aside. Combine : remaining ingredients. Drain almonds, and stir into sugar : mixture until well coated. Spread onto a greased baking sheet. : Bake at 250 degrees for 20 to 30 minutes or until coating is dry and : almonds are crisp; stir almonds occasionally. Yield: 1 1/2 : cups. Store in airtight Christmas tins for holiday giving. : ---

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