Best 2 Burnt Almonds In The Microwave Recipes
Embark on a culinary journey with our delectable burnt almonds, a symphony of flavors that will tantalize your taste buds. These crunchy treats, crafted with love and simplicity, offer a delightful balance of sweet and savory, making them the perfect snack or addition to your favorite desserts.
In this comprehensive guide, we present a medley of burnt almond recipes, each offering a unique twist on this classic treat. From the classic burnt almonds, roasted to perfection in the microwave, to the tantalizing honey-roasted burnt almonds, glazed with a luscious honey coating, we have a recipe to suit every palate.
For those seeking a touch of elegance, our gourmet burnt almonds, infused with aromatic spices and herbs, will elevate your taste buds to new heights. And for those with a sweet tooth, our chocolate-dipped burnt almonds, enrobed in rich, decadent chocolate, promise an indulgent experience.
With step-by-step instructions and helpful tips, our burnt almond recipes are accessible to home cooks of all skill levels. Whether you're a seasoned chef or just starting your culinary adventure, we'll guide you towards creating these delightful treats that are sure to impress. Discover the magic of burnt almonds today and elevate your snacking or dessert game to the next level!
BURNT SUGAR ALMONDS (GEBRANNTE MANDELN)
Vanilla and cinnamon scented candied almonds. A traditional German treat perfect for the holidays!
Provided by Tricia
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- In a small bowl combine ⅓ cup of granulated sugar with the vanilla extract. Stir until well blended and set aside.
- Line a large baking pan with parchment paper and set aside.
- IMPORTANT: Use a large heavy bottom saucepan to make these almonds and stir with a wooden spoon. Do not use a nonstick pan.
- Pour the water, 1 cup of the sugar and the cinnamon to the saucepan. Bring to a boil over medium heat. Once boiling, add the almonds.
- Increase the heat to HIGH and stir the almonds constantly until the water is almost completely gone. The sugar will dry out and start to stick to the almonds. Keep stirring!
- Once the water is evaporated and the sugar is dried out - REDUCE the heat to medium-low. This all happens pretty fast so be ready. Keep stirring on the lower heat until all the almonds have an even shiny candy coating.
- IMMEDIATELY dump in the remaining ⅓ cup of sugar mixed with the vanilla. Keep stirring!
- The fresh almonds will start to pop as they cook and crack, this is normal. Some of the sugar will start to melt and make the almond shiny. Keep stirring until all the almonds are pretty shiny, but still a bit lumpy. You don't want them smooth. The best almonds are the ones that are a little shiny and still lumpy.
- REMOVE from the heat and carefully spread the almonds on the parchment paper. Break them apart as much as you can as they cool. BE CAREFUL as they are very hot. Don't use your fingers.
- It's very hard not to start eating them because the aroma is completely intoxicating. But you need to wait until they cool or you'll burn your mouth! Slightly warm is good - just be careful.
- Once cooled completely store in an airtight container. The almonds will keep for 2 weeks and are terrific for shipping and sharing.
Nutrition Facts : Calories 814 kcal, Carbohydrate 88 g, Protein 20 g, Fat 48 g, SaturatedFat 4 g, TransFat 0.02 g, Sodium 4 mg, Fiber 12 g, Sugar 71 g, UnsaturatedFat 42 g, ServingSize 1 serving
BURNT ALMONDS
The almonds are toasted in a crisp toffee coating and are irresistible. They make a terrific gift and if you can resist eating them they keep "forever" in an air tight container. Cooking & work times are just an estimate. I find I have to stand at the stove stirring them for about 10-15 minutes.
Provided by dreamerPrue
Categories Low Cholesterol
Time 20m
Yield 5-6 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large heavy based frying pan.
- Stir over a high heat and keep stirring until eventually the water is absorbed and the almonds are coated in white sugar.
- It is important to keep stirring and gradually the sugar caramelizes, turning to toffee, hence the "burnt" almonds. If you leave them on the heat after this they really will be burnt.
- As soon as all of the sugar has turned to toffee, tip them out onto a large sheet of baking paper (silicon coated paper) laid out on your kitchen bench. It is useful to have a helper at this stage to help spread them out a bit. This makes them easier to snap apart later.
- When cool, break them apart and store in an airtight container.
Nutrition Facts : Calories 803.9, Fat 43.7, SaturatedFat 3.4, Sodium 281.6, Carbohydrate 96, Fiber 9.8, Sugar 84, Protein 18.3
Tips:
- Choose the Right Almonds: Opt for raw, unsalted whole almonds for the best results.
- Use a Powerful Microwave: A higher wattage microwave will yield more evenly browned almonds.
- Use a Microwave-Safe Container: Glass or ceramic dishes are ideal, as they won't absorb heat and burn the almonds.
- Spread Almonds in a Single Layer: This ensures even browning and prevents clumping.
- Stir Almonds Frequently: Every 1-2 minutes, stir the almonds to promote even browning and prevent burning.
- Monitor Closely: Keep a close eye on the almonds to avoid overcooking. They can go from perfectly browned to burnt in seconds.
- Let Almonds Cool: Once browned, remove the almonds from the microwave and let them cool completely before enjoying.
- Store Properly: Keep leftover burnt almonds in an airtight container at room temperature for up to a week.
Conclusion:
With just a few simple steps and a handful of ingredients, you can easily create delicious burnt almonds in the microwave. These crunchy, slightly smoky treats are a delightful snack on their own or as a topping for salads, yogurt, or desserts. Remember to follow the tips and keep a close eye on the almonds during microwaving to ensure they reach the perfect level of browning without burning. So, the next time you crave a nutty, smoky snack, give this microwave burnt almonds recipe a try – you won't be disappointed!
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