Fancy Almonds For Your Salads – Two Recipes!

I’ve been eyeing those fancy flavored salad almonds at the store.  They look wonderful, but they are quite pricey and they are loaded with corn syrup and preservatives.  I knew I could do better.  Yesterday I picked up some raw sliced almonds and some raw slivered almonds from the bulk foods section of my market.  Late this afernoon I made up two different batches of salad almonds.  The savings are huge, and my finished product is all natural and quite tasty, too!

Both recipes, below, are my own.  We had the Honey Roasted variety on our green garden salad tonight, but they’d be just as good on a salad with fruit, sprinkled over ice cream, or as a garnish for a cake or other dessert.  The Garlic variety would be good on all green salads, added to a baked potato for some extra crunch, or sprinkled as a garnish over sauteed green beans.

There are no preservatives, so I would suggest storing these in an airtight container in your fridge and using them within a couple of weeks.  Using them up will not be a problem in my home.  Enjoy!

Honey Roasted Salad Almonds

3 Tablespoons Butter, melted
2 – 3 Tablespoons Honey
1/4 teaspoon cinnamon
2 good pinches nutmeg
2 1/2 cups sliced raw almonds

honeyroastedsaladalmonds

Stir honey, cinnamon and nutmeg into melted butter in a medium sized bowl.  Add raw sliced almonds.  Stir and toss to coat the almonds.  Spread the almonds out in a single layer on a nonstick baking sheet and roast in a 300° oven for 8 – 12 minutes until golden brown.  Be sure to stir the almonds every 4 or 5 minutes to keep them from sticking together and so that they will brown evenly.  Allow to cool on the baking sheet, stirring from time to time to keep them from clumping together as they cool and dry.  The almonds will crisp as they cool.  Store in an air tight container in the refrigerator and use within two weeks.

 

Garlic Salad Almonds

3 Tablespoons butter, melted
1 1/2 teaspoons garlic salt
1 Tablespoon dried parsley flakes
2 cups raw, slivered almonds

garlicsaladalmonds

 Place melted butter and garlic salt into a medium sized bowl. Crush dried parsley flakes by rubbing between your palms and add to butter mixture. Stir to combine. Add raw slivered almonds and stir and toss to coat. Spread the almonds out in a single layer on a nonstick baking sheet and roast in a 300° oven for 10 – 15 minutes, stirring every 4 – 5 minutes. Allow to cool on baking sheet. Store in an air tight container in the refrigerator and use within two weeks.

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