Sugared Toasted Almond Salad Topping
Ingredients45 m servings 60
- Line a baking sheet with waxed paper.
- Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 60 calories; 3 7.4 1.2 0 0 Full nutrition
ReviewsRead all reviews 7
Thanks, lovestohost, for the review! I really only put the recipe for myself. GREAT idea about cutting the sugar in half -- I'm definitely going to try that! I like the toasted almond flavo...
Delicious! I can't stop eating them as they cool, so I'll happily eat any leftovers from tonight's dinner salads as a snack. Super simple preparation that really elevates your salad in both fl...
Seriously elevates any salad you make. My boyfriend (a carnivore) even ate some with a bite of lettuce. Super good and quick. Just keep in mind they keep cooking a shortwhile after you have take...
Very easy. Here are my thoughts. I found another recipe that used 2 Tbsp of sugar per 1/2 cup of almonds. I thought that was a good ratio. I started the sugar first, and when it started getting ...
Very easy to make, and adds a real nice touch to salads. Only using half the suggested sugar, the almonds were more than sweet enough.