After my grandma caught me picking all the almonds out of the Chex Mix, she
decided to give me a one pound bag of California almonds to do with as I
please. They are unsalted, but not raw. I'd like to make the sweet,
cinnamon-ny kind sold out of kiosks at state fair and the mall. Do these
have a name? I did a web search, but no recipes seem to be what I'm
looking for. Any recipes or suggestions?
Thanks,
Kate

In . 3.44,
Kate > typed:
> After my grandma caught me picking all the almonds out of the Chex Mix, she
> decided to give me a one pound bag of California almonds to do with as I
> please. They are unsalted, but not raw. I'd like to make the sweet,
> cinnamon-ny kind sold out of kiosks at state fair and the mall. Do these
> have a name? I did a web search, but no recipes seem to be what I'm
> looking for. Any recipes or suggestions?
> Thanks,
> Kate

I haven't tried this one, specifically, ut have used variations.
http://www.dizzypigbbq.com/recipesAlmonds.html
I do know people that have tried it, as is, and love the recipe.

BOB

--
Cyndi
<Remove a "b" to reply>
"Kate" > wrote in message
. 3.44...
: After my grandma caught me picking all the almonds out of the
Chex Mix, she
: decided to give me a one pound bag of California almonds to do
with as I
: please. They are unsalted, but not raw. I'd like to make the
sweet,
: cinnamon-ny kind sold out of kiosks at state fair and the mall.
Do these
: have a name? I did a web search, but no recipes seem to be
what I'm
: looking for. Any recipes or suggestions?
: Thanks,
: Kate
=======

Gourmet Almonds
Source: unknown

1 Egg WHITE
2 TBSP Coffee-flavored Liqueur
3 c Almonds (16 oz)
1/2 c Superfine Sugar
2 TBSP Cocoa
1 tsp Cinnamon
1/4 tsp Salt

Preheat oven to 225. Combine Egg and Liqueur in a bowl, beat
until foamy. Stir in nuts. In a small bowl, combine last 4
items. Stir SUGAR MIXTURE into ALMOND MIXTURE. Spread onto
lightly GREASED baking sheet. Bake 1 HOUR, stirring EVERY 15 min.
Cool.

Cyndi

On Wed, 07 Jan 2004 20:08:33 -0000, Kate >
wrote:

>After my grandma caught me picking all the almonds out of the Chex Mix, she
>decided to give me a one pound bag of California almonds to do with as I
>please. They are unsalted, but not raw. I'd like to make the sweet,
>cinnamon-ny kind sold out of kiosks at state fair and the mall. Do these
>have a name? I did a web search, but no recipes seem to be what I'm
>looking for. Any recipes or suggestions?

Your grandma is pretty classy, putting almonds instead of peanuts into
the Chex mix. :-)

Your almonds *are* probably raw -- just with skins on. Toasted/roasted
are specialty items.

Another poster has supplied what looks to be a good recipe. I've tried
the egg-white method for spiced nuts and it turns out very well.

Search on

"spiced nuts" recipe

for many variations. For caramelized pecans, I cook some brown sugar
and a little water in a heavy pan over medium heat until the sugar is
thoroughly melted and bubbling; then toss in nuts and stir around
until the nuts are coated and toasted. Turn out onto wax paper or a
plastic plate. Sorry about no exact proportions. For a few salad
garnishments, I guess it's 3Tblsp brown sugar, 2 tsp water, and 1/2
cup nuts. I've seen many recipes that include butter in this
somewhere, and I tried it once, but they came out very greasy.

"Frogleg" > wrote in message
...
: On Wed, 07 Jan 2004 20:08:33 -0000, Kate
>
: wrote:
:
: >After my grandma caught me picking all the almonds out of the
Chex Mix, she
: >decided to give me a one pound bag of California almonds to do
with as I
: >please. They are unsalted, but not raw. I'd like to make the
sweet,
: >cinnamon-ny kind sold out of kiosks at state fair and the
mall. Do these
: >have a name? I did a web search, but no recipes seem to be
what I'm
: >looking for. Any recipes or suggestions?
:
: Your grandma is pretty classy, putting almonds instead of
peanuts into
: the Chex mix. :-)
:
: Your almonds *are* probably raw -- just with skins on.
Toasted/roasted
: are specialty items.
:
: Another poster has supplied what looks to be a good recipe.
I've tried
: the egg-white method for spiced nuts and it turns out very
well.
:
: Search on
:
: "spiced nuts" recipe
:
: for many variations. For caramelized pecans, I cook some brown
sugar
: and a little water in a heavy pan over medium heat until the
sugar is
: thoroughly melted and bubbling; then toss in nuts and stir
around
: until the nuts are coated and toasted. Turn out onto wax paper
or a
: plastic plate. Sorry about no exact proportions. For a few
salad
: garnishments, I guess it's 3Tblsp brown sugar, 2 tsp water, and
1/2
: cup nuts. I've seen many recipes that include butter in this
: somewhere, and I tried it once, but they came out very greasy.
---------

That reminds me of another. Toss almonds in olive oil and
cayenne pepper and then roast in the oven. Really, really good!
Oh, and a little bit of salt, too.

Cyndi

> That reminds me of another. Toss almonds in olive oil and
> cayenne pepper and then roast in the oven. Really, really good!
> Oh, and a little bit of salt, too.
>
> Cyndi

Try
http://www.almondsarein.com/
salads main dishes snacks - so many recipes - never enough almonds!
Lynn in Fargo

Frogleg > wrote in
:


>
> Your grandma is pretty classy, putting almonds instead of peanuts into
> the Chex mix. :-)

We have an old family recipe for a rather elaborate Chex mix, it's actually
called Kris Kringle Krunch. It takes mixed nuts rather than peanuts. I'd
have to ask a relative for the recipe.

Kate wrote:
>
> I'd like to make the sweet,
> cinnamon-ny kind sold out of kiosks at state fair and the mall.

My MIL does this with almonds. Dip in water, roll in 50-50 powdered
sugar and powdered cinnimon. Bake for several minutes to dry.
Walnuts tend to clump so they end up half the size of cookies.

> I did a web search, but no recipes seem to be what I'm
> looking for.

Here's another you weren't looking for. Make almond butter. Put
the nuts in a food processor, turn it on, keep it on until the nuts
become nut butter. Almond butter is fabulous. No need to add
anything but almonds.

Kate wrote:
> Frogleg > wrote in
> :
>
>
>
>>Your grandma is pretty classy, putting almonds instead of peanuts into
>>the Chex mix. :-)
>
>
> We have an old family recipe for a rather elaborate Chex mix, it's actually
> called Kris Kringle Krunch. It takes mixed nuts rather than peanuts. I'd
> have to ask a relative for the recipe.

In the 1940's, the recipe for the cereal mix was made of a mixture of
any or all of the bite sized cereal, tiny pretzel sticks and mixed nuts
that contained many almonds, with or without peanuts. You could find
the recipe on the cereal boxes and in magazine ads before Christmas.
The mixture was baked in a buttered dish and then finished when the
savory liquid was mixed into everything and baked until done.

A friend and I used to make it, fill metal gift boxes with it and give
it as Christmas gifts. It was a big favorite and we had many complaints
when we stopped making the mix after a few years.

Melt equal portions of dark and milk chocolate, spill out onto wax paper
stir in a liberal amount of oven toasted almonds to make a bark candy!

Just a Jeanie

(Jean Clarke) wrote in news:703-40010B46-3@storefull-
3194.bay.webtv.net:

> Melt equal portions of dark and milk chocolate, spill out onto wax paper
> stir in a liberal amount of oven toasted almonds to make a bark candy!
>
> Just a Jeanie
>
>

Keep it real simple...just eat them!

Kate wrote:
>
> After my grandma caught me picking all the almonds out of the Chex Mix, she
> decided to give me a one pound bag of California almonds to do with as I
> please. They are unsalted, but not raw. I'd like to make the sweet,
> cinnamon-ny kind sold out of kiosks at state fair and the mall. Do these
> have a name? I did a web search, but no recipes seem to be what I'm
> looking for. Any recipes or suggestions?
> Thanks,
> Kate

I just made some sweet spiced almonds for
Xmas. I don't have the recipe here at work
but I can get it. They were made with some
beaten egg white, toss the almonds with the
egg white and then toss with a mixture of sugar,
cinnamon, allspice, and cloves. Then bake.
They were quite good. I'm still nibbling on
them here at work.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?