Best 16 Glazed Almonds Recipes

GLAZED ALMONDS

Steps:

• Line a baking sheet with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy skillet, combine the almonds, sugar and remaining butter. Cook and stir over medium heat for 6-8 minutes or until sugar is golden brown., Remove from the heat; carefully stir in vanilla. Spread onto prepared baking sheet; immediately sprinkle with salt. Cool before breaking into pieces. Store in an airtight container.

HONEY-GLAZED ALMONDS

Steps:

• Heat oven to 350°F. Place almonds in single layer in ungreased 15x10x1- inch pan. Bake 10 minutes or until toasted and fragrant.
• In 10-inch nonstick skillet, heat water, honey and oil to boiling over medium heat. Stir in toasted almonds. Cook 3 minutes, stirring constantly, until liquid evaporates. Sprinkle sugar and salt over almonds; cook 5 minutes, stirring constantly, until almonds are reddish brown and coated. Remove from heat.
• Spread nuts on cooking parchment paper; cool 10 minutes. Break nuts apart; cool completely. Store tightly covered at room temperature.

BEST SPINACH FRUIT SALAD (W/GLAZED ALMONDS)

Steps:

• Salad & Fruit: Layer salad ingredients onto salad plates, top with cooled Glazed Almonds and serve optionally with Best Raspberry Dressing (Vinaigrette).
• Glazed Almonds: Heat a heavy skillet on high heat, add almonds and sprinkle generously with sugar, stirring until sugar melts.
• Caution: The molten sugar is very HOT. Transfer nuts to cool completely on a plate.
• Break up into pieces.

GREEN BEAN SALAD WITH CILANTRO AND SOY-GLAZED ALMONDS

Steps:

• Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well. (Almonds and beans can be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.)
• Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve.

CINNAMON-GLAZED ALMONDS

Steps:

• Place butter in a 15x10x1-in. baking pan. Bake at 325° until melted, about 5-7 minutes. , Meanwhile, in a bowl, beat egg whites with salt until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in cinnamon and almonds; pour over butter and toss to coat., Bake at 325° for 40 minutes, turning every 10 minutes, or until almonds are crisp.

CINNAMON GLAZED ALMONDS

Steps:

• Preheat oven to 325 degrees.
• Place butter in a 13" X 9" pan; place in oven to melt butter, about 7 minutes.
• Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks.
• Gently fold in almonds and cinnamon.
• Pour almond mixture onto pan; toss with butter.
• Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
• Serve warm or at room temperature.
• Store cooled almonds in airtight container up to 2 weeks.

GLAZED PEARL ONIONS WITH RAISINS AND ALMONDS

Steps:

• Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
• Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Warm over low heat before continuing.
• Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.

GINGER-GLAZED ALMONDS

Steps:

• Preheat oven to 300°F.
• Melt butter in a 12-inch nonstick skillet over moderate heat. Add remaining ingredients except almonds and cook, stirring, until sugar is dissolved. Remove from heat, then add almonds and stir until coated.
• Spread almonds in a lightly oiled shallow baking pan (1 inch deep)and bake, stirring occasionally, until insides of nuts are golden (cut 1 open to test), about 25 minutes. Cool completely.

GLAZED FIGS WITH ALMONDS AND THYME

Steps:

• Simmer wine, honey, figs, and thyme sprig in a small saucepan 3 minutes. Remove from heat and let steep, covered, 10 minutes. Return to heat and simmer, uncovered, until liquid is just syrupy, about 10 minutes. Cool figs in syrup. Cut a slit in each fig and gently press in a nut. Sprinkle with thyme leaves. Serve warm or at room temperature.

SPICY GLAZED ALMONDS

Steps:

• Bring corn syrup, butter and water to a boil in a saucepan large enough to hold the almonds.
• Stir in spices.
• Add almonds and stir to coat.
• Place on a parchment-lined rimmed baking sheet and bake at 275 degrees for 1 hour.
• Stir every 15 minutes to distribute the glaze and separate the nuts.
• Cool and break apart any nuts that are stuck together.

GLAZED PEARL ONIONS WITH RAISINS AND ALMONDS

Steps:

• Boil onions for 3 minutes to loosen skins. Cut root end from onions and squeeze out onions. Combine onions, sherry, raisins, honey, water, butter, and thyme in heavy large skillet. Boil over medium heat. Reduce heat to very low; cover and simmer until liquid evaporates and onions begin to carmelize, stirring often, about 45 minutes. Season with salt and pepper and remove from heat. Stir in almonds and sherry wine vinegar ( and a few teaspoons of water if dry), and serve warm.

SOY GLAZED ALMONDS

Steps:

• Preheat oven to 250 degrees Fahrenheit.
• In a small saucepan, combine soy sauce, brown sugar, ginger, garlic powder, and cayenne pepper. Mix well.
• Add almonds to pan and bring to a boil, stirring frequently, over medium heat. Boil for about five minutes, stirring frequently, until liquid is reduced and absorbed.
• Stir in the canola oil and spread almonds out evenly on a cookie sheet.
• Bake in the preheated oven for 8-10 minutes, stirring mid-way, until nuts are very fragrant and no longer wet to the touch.
• Allow almonds to cool completely before storing in an air-tight container.

GREEN BEAN SALAD WITH CILANTRO AND SOY-GLAZED ALMONDS RECIPE

Steps:

• Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well. (Almonds and beans can be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.) Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve. *** I had to chop almonds in food processor. They hardened in pan with soy sauce.

WALT DISNEY WORLD'S GLAZED ALMONDS

Steps:

• Place butter on 15- x 10-inch jellyroll pan and heat in 325F oven until butter melts, about 7 minutes.
• Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon.
• Pour almond mixture into jellyroll pan and stir, coating with butter.
• Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes.
• Serve warm or at room temperature.

CINNAMON GLAZED ALMONDS

Steps:

• 1. Preheat oven to 325°F. Place butter on a 15 1/2 x 10 1/2 jellyroll pan; place pan in oven to melt butter (about 7 minutes).
• 2. Meanwhile, beat egg whites with salt, until frothy, gradually add sugar, beating into stiff peaks. Gently fold in almonds and cinnamon.
• 3. Pour almond mixture onto pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature.
• 4. Store cooled almonds, in an airtight container, up to 2 weeks. Makes 12 servings.

GLAZED PEARL ONIONS WITH RAISINS AND ALMONDS

Steps:

• Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
• Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing.
• Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.