According to Men’s Health Magazine, “Almonds are good for your brain, brawn, and belly. Much of the credit goes to a handful supplying half your daily value of the antioxidant vitamin E, which can increase memory and cognitive performance, according to researchers at New York-Presbyterian Hospital.”
We at New Food Studio love almonds, not just for their inherent advantages from a health perception but because they are extremely versatile from an application perspective, and taste great.
In continuing, collaborative work with our allies at BizLink, we explored several applications of almond products from almond flour, to almond milk, and nuts in various formats. Let us know if New Food Studio can help you with your application needs.
Here are a few recipes from our archives:
Moroccan Spiced Almonds
Preparation time: 5 minutes
Roasting time: 15 minutes
Cooling time: 30 minutes
Yield: about 20, 8-ounce servings
9 cups (627G) blanched, slivered almonds
¼ cup (34g) ras el hanout (Moroccan spice blend)
½ teaspoon (1.4g) cayenne pepper
2 teaspoons (14g) kosher salt
½ teaspoon (1.4g) finely ground black pepper
2 teaspoons (9g) sugar
1 teaspoon (2g) cumin
4 Tablespoons (60g) butter
Heat oven to 350 degrees F. Line a half-sheet pan with parchment paper, set aside.
Scatter the almonds on prepared sheet pan in a single layer. Roast in oven until deep golden brown, about 15 minutes.
Meanwhile, add ras el hanout, cayenne, salt, black pepper, sugar, cumin and butter in a large mixing bowl.
Add hot almonds to spice mixture and stir to melt butter and evenly coat almonds. Spread on a half-sheet pan to cool completely before serving. Store in an air-tight container.
Roasted Almond Salted Orange Brittle
Preparation time: 10 minutes
Cooking time: 15 minutes
Cooling time: 60 minutes
Yield: about 8 cups brittle
1 (225g) cup sugar
1 cup (300g) glucose or corn syrup
1 teaspoon (0.5g) orange juice
2 cups (450g) roasted diced medium almonds
1 teaspoon (6g) kosher salt
zest of half a large orange
Line a half-sheet pan with a silicon mat. Alternately, heavily butter a half-sheet pan, set aside.
Stir sugar, glucose, and orange juice in a large heavy pot until evenly mixed. Heat over medium heat, occasionally washing down the sides of the pot with a pastry brush dipped in water, until light amber in color, about 295 degrees F. Do not stir.
Meanwhile, toss together the almonds, salt, baking soda and orange zest in a bowl until evenly mixed.
Quickly stir the nut mixture into the caramel to coat evenly and remove from the heat. Caution: mixture will bubble and spurt.
Pour mixture onto the prepared half-sheet pan and very quickly spread evenly and thinly as possible with the back of a wooden spoon.
Place on a wire rack to cool completely, about 1 hour. Break apart into bite sized pieces and store in an air-tight container.