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Roasted-Bacon Almonds and  Maple Bacon Almonds

Roasted-Bacon Almonds

From The Daily Meal

Instead of serving plain old salted nuts, add another layer of flavor by tossing the nuts in bacon fat before seasoning. This is a snack that any bacon-lover will not be able to resist.



Preheat oven to 400 degrees.

Cook your two strips of bacon in a frying pan until they seem crispy. Take out of pan and drain on paper towel.

Put your almonds into a bowl and mix with the bacon grease. Give them a good stir and then spread on to a cookie sheet.

Bake for 5-7 minutes.

Mix sugar, salt and pepper together in a separate bowl.

Take the almonds out of the oven and place in a brown paper bag (shopping or lunch bag works great).

Grip the top of the bag closed and shake, shake, shake. The grocery bag will absorb any extra grease.

 Take the coated almonds out of the bag and place in a mixing bowl. Crumble your bacon into bits and add to nuts. Then, add the mixture of sugar, salt and pepper.

Ta da! Put the nuts in to a serving bowl and watch them disappear.


To make the day-of preparations easy, you can make the nuts a few days before and store them in a air-tight container.

Read more: http://www.thedailymeal.com/roasted-bacon-almonds#ixzz1CjoGq2Ix

Maple Bacon Almonds

It calls for four simple ingredients: whole almonds, bacon, mustard powder, maple syrup.

I used a half-pound of raw shelled almonds, the cheapest ones I could find. For the bacon I used four strips of a hickory-smoked, but any relatively thick bacon would be fine. The mustard powder had been untouched in spice cabinet for who knows how long, and I measured out two teaspoons, found the taste to be lacking and added a third. Finally I used a little more than 1/3 of a cup of real Vermont maple syrup. As with all recipes, the better the ingredients, the better the final product, especially with the bacon and maple syrup in this one.

Now here's the preparation:
Heat oven to 350 degrees. Throw the bacon strips in a frying pan. While they get sizzling, lay the almonds flat on a baking sheet covered in aluminum foil (so the almonds don't stick to the bottom). When the bacon gets good and frying, turn it and there will be a lot of bacon grease in the bottom of the pan. Pour that grease onto the almonds until they are lightly and evenly coated. Stick the pan back on the stove top to keep the bacon cooking and throw the almonds in the oven for 10 to 12 minutes depending on how toasty you like them.

While the almonds are toasting, the bacon should begin to get nice and crisp. You want it very crispy so it breaks apart easily. Once it's crispy, chop it into the size of the almonds. Don't throw away the bacon grease. When the almonds finish roasting, take them out of the oven and put them into a pot. Add the bacon pieces, bacon fat from the pan, mustard powder and stir. Once the almonds are evenly coated, add the maple syrup and put the pot on a stove top on low heat (I just turned off the stove top I had used for the bacon and by the time I put the pot on it, it was down to the right temperature). At the low heat, the maple syrup will start to thin out and coat the almonds. Get the syrup evenly over the almonds and take off the heat.

At this point I put the mixture back on the tray I had used to cook the almonds. You can leave the mixture in the pot. It doesn't matter. Just add a little salt, let it cool and you're done. You now have maple and bacon roasted almonds!

Even though the almonds are covered in syrup, once they cool they aren't sticky at all, making this a great finger food. The initial taste is a smoky kettle-corn flavor followed by the almond and then the pow of the mustard, finished with more sweetness. Also, definitely err on the small portion size with this snack because it is so rich. The 1/2 pound of almonds made more than enough for six people but be warned. These things are addicting.