Sugared Toasted Almond Salad Topping
Ingredients45 m servings 60 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 60 calories; 3 g fat; 7.4 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 0 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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.