spiced almonds

Melba's Jammin said:

what if I don't have blanched almonds and don't want to buy them
(considering that i just spent 9 bucks on whole almonds)? Will leaving
the brown skin on render them cheesey, low class, plebeian, *ordinary*,
untouchable, or, quel horror, spiced almond wannabes?

I need a recipe, too, btw.

sigh...barb, isn't it time to face facts...it's not the almonds that make you
seem low-class

(ducking...)

oh, and if I can dig up my recipe I'll post it, otherwise I have a good one
for sweet and spicy pecans, but I don't think that would work on almonds, it
relies on the pecan ridges to hold the stuff in place.

--
..:Heather:.
www.velvet-c.com

In article <[email hidden]>,

The Bubbo said:

Melba's Jammin said:

what if I don't have blanched almonds and don't want to buy them
(considering that i just spent 9 bucks on whole almonds)? Will leaving
the brown skin on render them cheesey, low class, plebeian, *ordinary*,
untouchable, or, quel horror, spiced almond wannabes?

I need a recipe, too, btw.

sigh...barb, isn't it time to face facts...it's not the almonds that make you
seem low-class

Not me -- the almonds. Will they be low class if I leave the brown skin
on? Further research after posting turned up a number of recipes where
the brown skin was still on, so I guess I won't worry my low class self
about it.

Quoted message said:

(ducking...)

oh, and if I can dig up my recipe I'll post it, otherwise I have a good one
for sweet and spicy pecans, but I don't think that would work on almonds, it
relies on the pecan ridges to hold the stuff in place.

Forget it. I don't want sweet, Thanks for the consideration, though.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

what if I don't have blanched almonds and don't want to buy them
(considering that i just spent 9 bucks on whole almonds)? Will leaving
the brown skin on render them cheesey, low class, plebeian, *ordinary*,
untouchable, or, quel horror, spiced almond wannabes?

I need a recipe, too, btw.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

Toss them with some melted butter then BBQ rub. Into the oven on a jelly
roll pan until they smell toasty. done.
Janet

Melba's Jammin said:

what if I don't have blanched almonds and don't want to buy them
(considering that i just spent 9 bucks on whole almonds)? Will leaving
the brown skin on render them cheesey, low class, plebeian, *ordinary*,
untouchable, or, quel horror, spiced almond wannabes?

I need a recipe, too, btw.

Without a recipe... how can we possibly give you good advice?
However, if you're trying to use up $9 of whole, unskinned almonds...
why don't you do what you usually do? Cookies, trail mix, Chinese
stir fry eitc? I can't imagine many situations where a skinless
almond would be preferable.

Melba's Jammin said:

Not me -- the almonds. Will they be low class if I leave the brown skin
on? Further research after posting turned up a number of recipes where
the brown skin was still on, so I guess I won't worry my low class self
about it.

I'm thinking that the skin would help hold the seasoning on.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

what if I don't have blanched almonds and don't want to buy them
(considering that i just spent 9 bucks on whole almonds)? Will leaving
the brown skin on render them cheesey, low class, plebeian, *ordinary*,
untouchable, or, quel horror, spiced almond wannabes?

I've only ever used whole almonds to make spiced nuts. Yours will in fact
be the epitome of spiced almonds. The spiced almonds that the unclothed
spiced almonds yearn to be.

Quoted message said:

I need a recipe, too, btw.

This recipes uses a mix of nuts, but of course there's no reason you
couldn't just use almonds. I've made this a couple of times as a
Christmas present, done up in a fancy schmancy jar.

Spicy Nuts (can't remember where I got the recipe)

Tablespoons are 20ml, Cup is 250ml

2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp garlic powder
1/4 tsp chilli powder
1/4 tsp ground ginger

2/3 cup cashews
2/3 cup pecans
1 1/2 cups whole almonds

salt to taste

Preheat oven to 150C. Heat oil in heavy based pan, add cumin, coriander,
garlic, chilli, ginger and cinnamon. Cook, stirring constantly over low
heat, 2 minutes or until fragrant. Remove from heat; add nuts and stir
until coated with the spice mixture. Spread nuts over a large oven tray;
cook 15 minutes or until golden. Sprinkle with salt and allow to cool.

I know I have another recipe somewhere that I've made as well. Uses egg
whites with the spices to coat the nuts. Will see if I can find it.

Rhonda Anderson
Cranebrook, NSW, Australia

Melba's Jammin said:

In article <[email hidden]>,

The Bubbo said:

Melba's Jammin said:

what if I don't have blanched almonds and don't want to buy them
(considering that i just spent 9 bucks on whole almonds)? Will leaving
the brown skin on render them cheesey, low class, plebeian, *ordinary*,
untouchable, or, quel horror, spiced almond wannabes?

I need a recipe, too, btw.

sigh...barb, isn't it time to face facts...it's not the almonds that make you
seem low-class

Not me -- the almonds. Will they be low class if I leave the brown skin
on? Further research after posting turned up a number of recipes where
the brown skin was still on, so I guess I won't worry my low class self
about it.

Quoted message said:

(ducking...)

oh, and if I can dig up my recipe I'll post it, otherwise I have a good one
for sweet and spicy pecans, but I don't think that would work on almonds, it
relies on the pecan ridges to hold the stuff in place.

Forget it. I don't want sweet, Thanks for the consideration, though.

Most Spiced Almonds I have ever met, were in their skins. If you
blanch the nuts, they will separate into two halves when you add the
spices.

Damsel in dis Dress <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Melba's Jammin said:

Not me -- the almonds. Will they be low class if I leave the brown skin
on? Further research after posting turned up a number of recipes where
the brown skin was still on, so I guess I won't worry my low class self
about it.

I'm thinking that the skin would help hold the seasoning on.

Carol

I *think* I made spicy nuts (mixed). There were almonds, pecans, peanuts
and maybe walnuts. I'm sure the almonds had the skin on and so did the
peanuts. I'll see if I can find the recipe. If I recall, you could
eliminate the other 3 nuts and use just the one kind.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

In article <[email hidden]>,

Damsel in dis Dress said:

Melba's Jammin said:

Not me -- the almonds. Will they be low class if I leave the brown skin
on? Further research after posting turned up a number of recipes where
the brown skin was still on, so I guess I won't worry my low class self
about it.

I'm thinking that the skin would help hold the seasoning on.

Carol

See, that was my thought, too.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

Melba's Jammin said:

In article <[email hidden]>,

Damsel in dis Dress said:

Melba's Jammin said:

Not me -- the almonds. Will they be low class if I leave the brown skin
on? Further research after posting turned up a number of recipes where
the brown skin was still on, so I guess I won't worry my low class self
about it.

I'm thinking that the skin would help hold the seasoning on.

Carol

See, that was my thought, too.

Great minds and all that jazz. 😄

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Rhonda Anderson wrote on 03 Dec 2005 in rec.food.cooking

Quoted message said:

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

what if I don't have blanched almonds and don't want to buy them
(considering that i just spent 9 bucks on whole almonds)? Will
leaving the brown skin on render them cheesey, low class, plebeian,
*ordinary*, untouchable, or, quel horror, spiced almond wannabes?

I've only ever used whole almonds to make spiced nuts. Yours will in
fact be the epitome of spiced almonds. The spiced almonds that the
unclothed spiced almonds yearn to be.

Quoted message said:

I need a recipe, too, btw.

This recipes uses a mix of nuts, but of course there's no reason you
couldn't just use almonds. I've made this a couple of times as a
Christmas present, done up in a fancy schmancy jar.

Spicy Nuts (can't remember where I got the recipe)

Tablespoons are 20ml, Cup is 250ml

2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp garlic powder
1/4 tsp chilli powder
1/4 tsp ground ginger

2/3 cup cashews
2/3 cup pecans
1 1/2 cups whole almonds

salt to taste

Preheat oven to 150C. Heat oil in heavy based pan, add cumin,
coriander, garlic, chilli, ginger and cinnamon. Cook, stirring
constantly over low heat, 2 minutes or until fragrant. Remove from
heat; add nuts and stir until coated with the spice mixture. Spread
nuts over a large oven tray; cook 15 minutes or until golden. Sprinkle
with salt and allow to cool.

I know I have another recipe somewhere that I've made as well. Uses
egg whites with the spices to coat the nuts. Will see if I can find
it.

Rhonda Anderson
Cranebrook, NSW, Australia

I know somebody will ask this...150C is 300F (actually 302F). And 20 ml is
4 tsp or 1 tbsp and 1 tsp. And 250 ml is close (5 tsp or 1 and 2/3 fluid
oz smaller than) a US cup(255ml). In Canada 250ml is considered a cup.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

In article <[email hidden]>,

Margaret Suran said:

Melba's Jammin said:

In article <[email hidden]>,
The Bubbo <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

oh, and if I can dig up my recipe I'll post it, otherwise I have a
good one for sweet and spicy pecans, but I don't think that would
work on almonds, it relies on the pecan ridges to hold the stuff in
place.

Quoted message said:

Quoted message said:

Forget it. I don't want sweet, Thanks for the consideration, though.

Most Spiced Almonds I have ever met, were in their skins. If you
blanch the nuts, they will separate into two halves when you add the
spices.

Thanks, Margaret. Mine will have their skins intact, if I'm lucky.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

When I was a girl...way back when..we used to blanch almonds by
pouring boiling water over them and letting them sit for a few minutes.
The skins would slip right off when we squeezed them between our
fingers.

Mother would put them on a baking sheet with some buttter and salt and
toast them in the oven. They were soooooo good.

If won't tak you any time at all to skin that $9.00 worth of
almonds...really.

jillie
Roseville, CA

Mr Libido Incognito <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Rhonda Anderson wrote on 03 Dec 2005 in rec.food.cooking

Quoted message said:

Quoted message said:

Spicy Nuts (can't remember where I got the recipe)

Tablespoons are 20ml, Cup is 250ml

2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp garlic powder
1/4 tsp chilli powder
1/4 tsp ground ginger

2/3 cup cashews
2/3 cup pecans
1 1/2 cups whole almonds

salt to taste

Preheat oven to 150C. Heat oil in heavy based pan, add cumin,
coriander, garlic, chilli, ginger and cinnamon. Cook, stirring
constantly over low heat, 2 minutes or until fragrant. Remove from
heat; add nuts and stir until coated with the spice mixture. Spread
nuts over a large oven tray; cook 15 minutes or until golden.
Sprinkle with salt and allow to cool.

Quoted message said:

I know somebody will ask this...150C is 300F (actually 302F). And 20
ml is 4 tsp or 1 tbsp and 1 tsp. And 250 ml is close (5 tsp or 1 and
2/3 fluid oz smaller than) a US cup(255ml). In Canada 250ml is
considered a cup.

Thanks for that. Sorry I didn't include that additional info. I always
try to remember to indicate the cup and tablespoon sizes as I know they
differ from the US ones. I don't always think to convert temperatures, or
to relate the ml to the US tablespoon.

Rhonda Anderson
Cranebrook, NSW, Australia

"Margaret Suran" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Most Spiced Almonds I have ever met, were in their skins. If you
blanch the nuts, they will separate into two halves when you add the
spices.

Yes indeed! All I have met and et have had their skins intact. Much more
couth!

Charlie

Charles Gifford said:

"Margaret Suran" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Most Spiced Almonds I have ever met, were in their skins. If you
blanch the nuts, they will separate into two halves when you add the
spices.

Yes indeed! All I have met and et have had their skins intact. Much more
couth!

Charlie

:o)

In article <[email hidden]>,

Margaret Suran said:

Melba's Jammin said:

In article <[email hidden]>,

The Bubbo said:

Melba's Jammin' wrote:

>what if I don't have blanched almonds and don't want to buy them
>(considering that i just spent 9 bucks on whole almonds)? Will leaving
>the brown skin on render them cheesey, low class, plebeian, *ordinary*,
>untouchable, or, quel horror, spiced almond wannabes?
>
>I need a recipe, too, btw.

sigh...barb, isn't it time to face facts...it's not the almonds that make
you
seem low-class

Not me -- the almonds. Will they be low class if I leave the brown skin
on? Further research after posting turned up a number of recipes where
the brown skin was still on, so I guess I won't worry my low class self
about it.

Quoted message said:

(ducking...)

oh, and if I can dig up my recipe I'll post it, otherwise I have a good one
for sweet and spicy pecans, but I don't think that would work on almonds,
it
relies on the pecan ridges to hold the stuff in place.

Forget it. I don't want sweet, Thanks for the consideration, though.

Most Spiced Almonds I have ever met, were in their skins. If you
blanch the nuts, they will separate into two halves when you add the
spices.

Thanks, Margaret - I've now got Sandy's recipe and the almonds are not
blanched.
-Barbara
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

jillie said:

When I was a girl...way back when..we used to blanch almonds by
pouring boiling water over them and letting them sit for a few minutes.
The skins would slip right off when we squeezed them between our
fingers.

Mother would put them on a baking sheet with some buttter and salt and
toast them in the oven. They were soooooo good.

If won't tak you any time at all to skin that $9.00 worth of
almonds...really.

jillie
Roseville, CA

Jillie, I only blanch almonds when I grind them for Vanilla Kipferln
or when I used to make Hedgehogs. Also, to decorate a Guglhupf, but
otherwise, my almonds are demurely dressed in their little brown skins.

I found that the two halves separate when I blanch and toast almonds.
Barbara, who is, I believe the OP of this thread, wants whole
almonds and as little extra work as possible. :o) She does not know
the pleasure of squeezing each almond that has been soaking in boiling
water and have it pop out of its skin. Almost as good as popping the
seed pods of Impatiences (the flowers, how do you spell them?) when
they are ripe in Fall.

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>,

Damsel in dis Dress said:

Melba's Jammin said:

Not me -- the almonds. Will they be low class if I leave the brown skin
on? Further research after posting turned up a number of recipes where
the brown skin was still on, so I guess I won't worry my low class self
about it.

I'm thinking that the skin would help hold the seasoning on.

Carol

See, that was my thought, too.

I've just made this recipe - almonds skin on - from recipegoldmine.com :
They're ok. I've a number of others to try - Fleet Farm has almonds on
sale for $4.79/lb this week. My $9 worth are going back - they were
$8/lb.

Oriental Almonds

1 1/2 tablespoons butter or margarine
1 1/2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon chili powder
Dash of hot pepper sauce
1 (10 ounce) package Blue Diamond
    Blanched Whole Almonds (2 cups)

Melt butter in 2-quart baking dish in a 300 degrees F oven. Stir in
Worcestershire sauce, salt, cinnamon, chili powder and hot pepper sauce.
Add almonds; stir until completely coated. Bake, stirring occasionally,
15 minutes or until almonds are crisp.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles