Iced Almonds Recipes

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SPICED ALMONDS

Provided by Ellie Krieger

Categories     appetizer

Time 15m

Yield 8 servings (serving size 1/4 cup)

Number Of Ingredients 7



Spiced Almonds image

Steps:

  • Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
  • In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

2 cups whole unsalted almonds
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons olive oil
1/4 teaspoon hot pepper sauce

ALMOND ICE

This refreshing fruit salad recipe with a wonderful twist comes from Hawaii. It's a conversation piece as well...great for parties and potlucks. The Almond Ice will have everyone guessing why these 'ice cubes' don't melt!! Hint: Avoid citrus fruits so the gelatin remains firm.

Provided by Sadie

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 4h15m

Yield 20

Number Of Ingredients 8



Almond Ice image

Steps:

  • Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
  • Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

Nutrition Facts : Calories 70.6 calories, Carbohydrate 16 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.7 g, Sodium 5 mg, Sugar 15.6 g

5 (.25 ounce) envelopes unflavored gelatin
2 ¼ cups boiling water
4 teaspoons almond extract
4 cups cold water
1 ⅓ cups white sugar
1 cup fresh strawberries, halved
1 cup seedless grapes
1 cup cubed cantaloupe

ICED ALMONDS

A great festive season present. From The Best of Country Cooking 1999. Don't they look gorgeous? Hubby loves it. I added a wee bit of cinnamon with the sugar and almonds.

Provided by Vnut-Beyond Redempt

Categories     < 15 Mins

Time 10m

Yield 4 cups

Number Of Ingredients 5



Iced Almonds image

Steps:

  • Melt butter over medium-high heat.
  • Add sugar and almonds and cinnamon if using.
  • Stir constantly for around 10 minutes or till the sugar turns golden brown.
  • (I kept stirring till the nuts were coated and the sugar was almost all dissolved: about 15 mins but I used the smallest gas burner) Remove from heat.
  • Add extract.
  • Immediately drop in clusters or separately nuts on greased baking pan.
  • Cool.
  • Enjoy.

Nutrition Facts : Calories 814.8, Fat 56.8, SaturatedFat 10.8, Cholesterol 30.5, Sodium 82.7, Carbohydrate 67.8, Fiber 10.6, Sugar 54.4, Protein 19.1

1/4 cup butter
2 1/2 cups unblanched whole almonds
1 cup sugar
1/4 teaspoon cinnamon (optional)
1 teaspoon vanilla extract

ITALIAN ALMOND-ICED COOKIES

Provided by Food Network

Categories     dessert

Time 25m

Number Of Ingredients 14



Italian Almond-Iced Cookies image

Steps:

  • Preheat the oven to 350 degrees. Butter 2 baking pans. In a bowl, mix the flour, baking powder and salt together. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the eggs and sugar until pale yellow and fluffy. With the mixer running, drizzle in the oil, vanilla, almond extract and mix. Add the dry ingredients and mix just until combined. Turn the dough out onto a lightly floured work surface. Using your hands, form into logs 1-inch in diameter. Working in batches if necessary, cut into 3/4-inch-thick slices and arrange the cookies on the sheet pans. Bake until light golden brown, 12 to 15 minutes. Let cool on wire racks.
  • Icing: In a medium bowl, whisk the milk, egg white, confectioners' sugar and almond extract until smooth. Divide the icing into one large and two smaller batches. Leave the large batch of icing white; color the other 2 to your liking.
  • When the cookies are cool, dip the tops into the white icing. Use a fork or a squeeze bottle to drizzle the cookies with the other colors. Let set in a cool place 1 hour.

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Icing, recipe follows
2 tablespoons milk
1 tablespoon egg white
3 cups confectioners' sugar
1/4 teaspoon pure almond extract
2 colors food coloring, of your choice

ICED ALMONDS

Make and share this Iced Almonds recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 10m

Yield 12 serving(s)

Number Of Ingredients 4



Iced Almonds image

Steps:

  • In a heavy saucepan, melt butter over medium high heat.
  • Add almonds and sugar. Cook and stir constantly for 7 to 8 minutes or until syrup is golden brown.
  • Remove from the heat and stir in vanilla. Immediately drop by clusters or separate almonds on a greased baking pan. Cool.
  • Store in an airtight container.

Nutrition Facts : Calories 271.6, Fat 18.9, SaturatedFat 3.6, Cholesterol 10.2, Sodium 27.6, Carbohydrate 22.6, Fiber 3.5, Sugar 18.1, Protein 6.4

1/4 cup butter
2 1/2 cups whole unblanched almonds
1 cup sugar
1 teaspoon vanilla extract

ALMOND ICE CREAM

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 40m

Yield About 1 1/2 pints

Number Of Ingredients 10



Almond Ice Cream image

Steps:

  • In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
  • In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
  • Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 77 milligrams, Sugar 16 grams, TransFat 0 grams

1/2 cup sliced almonds
2 tablespoons sugar
Pinch of salt
1 cup sliced almonds
1 1/2 cups heavy cream
1 1/2 cups whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
1/4 teaspoon almond extract

ICED ALMONDS

Categories     Nut     Candy

Number Of Ingredients 4



Iced Almonds image

Steps:

  • Put nuts in a heavy saucepan with butter and sugar over medium heat. Stir constantly until the almonds are taosted and the sugar is golden brown. About 15 minutes. Drop in clusters on a cookie sheet or parchment paper. Sprinkle with salt.

2 cups Almonds
1 cup Sugar
4 tablespoons Butter
1 teaspoon Vanilla

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