Type what you have

Ingredients

• ✓ almond
• flat-leaf parsley
• garlic
• olive oil

Instructions

1. 1 Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
2. 2 Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.

By John Mitzewich

Ingredients

• ✓ almond
• fig
• semi-sweet chocolate chip
• orange liqueur

Instructions

1. 1 Preheat your oven to 350 degrees F (175 degrees C).
2. 2 Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
3. 3 In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
4. 4 Bake on a cookie sheet for 10 minutes.

By Robyn Webb

Ingredients

• ✓ almond
• aluminum foil
• date
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a shallow baking pan with aluminum foil; place a roasting rack onto foil.
2. 2 Cut a slit in each date; place almonds inside slits. Press dates together to close slits. Wrap each date with 1 half piece bacon. Place dates on the prepared rack.
3. 3 Roast in the preheated oven until bacon is crisp, 15 to 20 minutes. Serve immediately with toothpicks. Dates will be hot inside.

By Reynolds KitchensR

Ingredients

• ✓ almond
• sugar
• water
• cinnamon

Instructions

1. 1 Gather all ingredients. Line a baking sheet with waxed paper.
2. 2 Combine sugar, water, and cinnamon in a saucepan over medium heat; bring to a boil. Add almonds; cook and stir mixture until liquid evaporates and leaves a syrupy coating on almonds.
3. 3 Pour almonds onto the prepared baking sheet; use two forks to separate clumps and spread into an even layer.
4. 4 Allow to cool for about 15 minutes. Enjoy!

By Darla K

Ingredients

• ✓ almond
• white sugar
• kosher salt
• honey
• water
• almond oil

Instructions

1. 1 Gather all ingredients.
2. 2 Spread almonds in a single layer on a baking sheet and place in a cold oven.
3. 3 Turn the oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing them from the oven.
4. 4 Meanwhile, mix sugar and salt together in a small bowl; sprinkle 1 tablespoon sugar mixture into a large bowl.
5. 5 Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
6. 6 Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
7. 7 Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or resealable plastic bag.

By Behr

Ingredients

• ✓ almond
• fig
• goat cheese
• honey
• balsamic vinegar

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
2. 2 Place fig halves, cut sides-up, onto a baking sheet; top each fig with about ½ teaspoon goat cheese. Place 1 almond on each goat cheese dollop; push slightly into each fig.
3. 3 Broil in the preheated oven until cheese is soft and almonds turn a rich shade of brown, 2 to 3 minutes. Cool for 5 minutes.
4. 4 Arrange figs on a serving platter; drizzle with honey and balsamic vinegar. Serve warm.

By ChristineM

Ingredients

• ✓ almond
• brown sugar
• mustard
• brie cheese
• baguette
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Coarsely chop 1/4 cup almonds and place into a small bowl. Add brown sugar and mustard; mix well.
3. 3 Cut Brie round horizontally in half. Place 1 half, cut-side up, in the center of a round baking stone. Spread 1/2 of the brown sugar mixture evenly over the top. Cover with remaining Brie half, cut-side up. Spread remaining brown sugar mixture on top. Sprinkle with remaining 1/4 cup almonds.
4. 4 Cut baguette diagonally into slices. Arrange slices around Brie and spray with cooking spray.
5. 5 Bake in the preheated oven until baguette slices are golden brown and Brie begins to soften, 8 to 10 minutes. Let baked Brie stand for about 5 minutes before serving.

By Fioa

Ingredients

• ✓ almond
• cream cheese
• major grey chutney
• curry powder
• mustard

Instructions

1. 1 Mix cream cheese, chutney, almonds, curry powder, and dry mustard well. Chill for at least 30 minutes before serving.

By TWheeler

Ingredients

• ✓ almond
• bacon
• mayonnaise
• cheddar cheese
• green onion
• cayenne pepper

Instructions

1. 1 Toast almonds in a saucepan over medium heat until lightly golden.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, 8 to 10 minutes. Drain and cool slightly before chopping into bits.
3. 3 Combine mayonnaise and Cheddar cheese in a mixing bowl. Toss in bacon, green onions, almonds, and cayenne. Stir with a spatula until combined. Wrap and chill in the fridge at least 1 hour before transferring to a serving bowl.

By John Mitzewich

Ingredients

• ✓ almond
• water
• salt
• olive oil
• salt

Instructions

1. 1 Preheat an air fryer to 325 to 350 degrees F (165 to 175 degrees C) according to manufacturer's instructions.
2. 2 Stir water and 3/4 teaspoon pink salt together in a small bowl until salt mostly dissolved.
3. 3 Place almonds in a medium bowl; stir in salt water until coated. Transfer almonds to the air fryer basket.
4. 4 Bake in the preheated air fryer for 6 to 7 minutes. Stir almonds, return to the air fryer, air fry until almonds turn brown inside, 5 to 6 minutes more.
5. 5 Return almonds to same mixing bowl; stir in olive oil and salt until completely coated. Allow to cool before serving,

By Paul Tannos

Ingredients

• ✓ almond
• sweetened shredded coconut
• crispy rice cereal
• honey graham cereal
• white sugar
• corn syrup
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread coconut on a baking sheet. Spread almonds on a separate baking sheet.
3. 3 Bake coconut and almonds in the preheated oven for 15 minutes; stir and continue baking until coconut and almonds are golden brown, 5 to 10 minutes more, stirring every 2 to 3 minutes.
4. 4 Combine coconut, almonds, rice cereal, and honey graham cereal together in a large bowl. Set aside.
5. 5 Combine white sugar, corn syrup, and butter in a saucepan; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, without stirring, until mixture reaches 240 degrees F (115 degrees C), about 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
6. 6 Pour sugar-butter mixture over cereal mixture; stir until well coated. Divide mixture between 2 baking sheets to cool, about 30 minutes, stirring occasionally to prevent clumping.

By TADA

Ingredients

• ✓ almond
• rolled oat
• peanut butter
• flaxseed
• honey
• cranberry
• chocolate chip

Instructions

1. 1 Gather the ingredients.
2. 2 Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
3. 3 Refrigerate mixture at least 1 hour.
4. 4 Cut into 12 bars and wrap each individually in plastic wrap for storage.

By Jessica Clara Noelle Grant

Ingredients

• ✓ almond
• corn cereal
• rice cereal
• pecan
• brown sugar
• butter
• corn syrup

Instructions

1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
2. 2 Mix cereal, pecans, and almonds together in a large bowl.
3. 3 Mix brown sugar, butter, and corn syrup in a saucepan and bring to a boil. Boil 2 minutes, stirring constantly. Pour over cereal and nuts and mix until well coated. Transfer to the prepared roasting pan.
4. 4 Cook in the preheated oven for 1 hour, stirring every 15 minutes. Remove from the oven and spoon onto parchment paper to cool. Store in airtight containers for up to 2 weeks.

By BOBBI POTE

Ingredients

• ✓ almond
• egg white
• vanilla extract
• brown sugar
• sugar
• salt
• cinnamon

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
3. 3 Bake in the preheated oven, stirring every 15 minutes, until coating is dry, about 1 hour and 15 minutes.

By erinlarochelle

Ingredients

• ✓ almond
• white sugar
• salt
• cayenne pepper
• water
• honey
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
3. 3 Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
4. 4 Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened.
5. 5 Pour the almonds into the sugar and spice mixture, and toss until evenly coated.
6. 6 Spread onto baking sheets in a single layer, and cool to room temperature.

By katiebecck

Ingredients

• ✓ almond
• corn cereal
• rice cereal
• pecan
• brown sugar
• corn syrup
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly butter a large roasting pan and 2 baking sheets; set baking sheets aside.
2. 2 Combine corn-rice cereal, pecans, and almonds in the prepared roasting pan.
3. 3 Combine brown sugar, corn syrup, and butter in a saucepan; bring to a boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Off heat, stir in vanilla extract.
4. 4 Drizzle syrup over cereal mixture; toss to coat.
5. 5 Bake in the preheated oven for 30 minutes; stir and continue baking 30 minutes more. Spread cereal mixture in a single layer on the prepared baking sheets, separating any large chunks with 2 forks; cool.

By JOFOSTER

Ingredients

• ✓ almond
• egg white
• vanilla extract
• white sugar
• brown sugar
• cinnamon
• chili powder
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jelly roll pan.
2. 2 Beat egg white and vanilla together in large bowl until frothy. Add almonds; toss to coat. Drain almonds in a mesh strainer to remove excess liquid, 5 to 10 minutes; return strained almonds to the bowl.
3. 3 Combine white sugar, brown sugar, cinnamon, chili powder, and salt in a separate bowl; sprinkle over almonds. Toss to evenly coat; spread in an even layer on the prepared pan.
4. 4 Bake until seasonings cling to almonds, about 1 hour, stirring every 20 minutes. Cool completely before storing in an airtight container.

By Butte Rat

Ingredients

• ✓ almond
• olive oil
• nectarine
• olive oil
• bread
• ricotta cheese
• honey
• mint

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil grate.
2. 2 Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil.
3. 3 Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate; cool slightly. Cut each wedge in 1/2 lengthwise to create 16 pieces.
4. 4 Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate.
5. 5 Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds; drizzle with honey and sprinkle fresh mint on top. Cut each toast in half and serve.

By France Cevallos

Ingredients

• ✓ almond
• cooking spray
• crispy rice cereal
• oat
• walnut
• cranberry
• raisin
• wheat germ
• mini marshmallow
• honey
• corn syrup

Instructions

1. 1 Coat an 8-inch square pan with cooking spray.
2. 2 Add rice cereal, oats, almonds, walnuts, cranberries, raisins, and wheat germ to a large bowl; stir with a spoon.
3. 3 Place marshmallows, honey, and corn syrup in a saucepan over medium heat. Cook and stir until melted and smooth, about 5 minutes.
4. 4 Pour the melted mixture over the cereal mixture and stir until thoroughly combined. Press mixture firmly into the prepared pan. Cool until firm and set, about 30 minutes.
5. 5 Cut into 9 bars and place in individual sandwich bags. Keep refrigerated if the kitchen gets too hot.

By Tamra

Ingredients

• ✓ almond
• date
• water
• coconut
• walnut
• sesame seed
• coconut oil
• vanilla extract
• cardamom
• cinnamon
• salt

Instructions

1. 1 Place dates in a small bowl; completely cover with hot water. Soak until softened, 10 to 15 minutes. Drain; reserve soaking liquid.
2. 2 Combine soaked dates, almonds, coconut, walnuts, 2 tablespoons toasted sesame seeds, coconut oil, vanilla, cardamom, cinnamon, and salt in the bowl of a large food processor; pulse several times until mixture forms a soft "dough," scraping down the sides of the bowl as needed. If mixture is too dry, add reserved soaking liquid, 1 tablespoon at a time, until desired consistency is reached.
3. 3 Turn dough out onto a piece of parchment paper; roll into a 10-inch-long by 1 1/2-inch-wide log using lightly greased hands. Sprinkle remaining 2 tablespoons toasted sesame seeds evenly on all sides of dough log, pressing them in gently. Wrap log in parchment paper; refrigerate until firm, at least 1 to 2 hours.
4. 4 Cut log into about sixteen 1/2-inch-thick rounds. Serve immediately or store in the refrigerator until ready to eat.

By Kim

Ingredients

• ✓ almond
• tomato
• honeydew melon
• cantaloupe
• red onion
• jalapeno pepper
• cilantro
• orange juice
• salt
• lime juice

Instructions

1. 1 In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.

By JOHN F

Ingredients

• ✓ almond
• buckwheat
• hemp seed heart
• coconut flakes
• chia seed
• cacao nib
• almond butter
• sugar
• honey
• salt
• dark chocolate chip
• almond butter

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper.
2. 2 Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
3. 3 Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
4. 4 Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
5. 5 Refrigerate until firm, about 1 hour. Cut into bars.

By my2peaches

Ingredients

• ✓ almond
• cinnamon
• almond butter
• agave syrup
• hemp protein powder
• coconut
• coconut sap
• nutmeg
• pumpkin seed
• flax seed
• sesame seed
• sunflower seed
• apple
• walnut

Instructions

1. 1 Combine ground almonds and cinnamon in a small bowl; set aside.
2. 2 Mix almond butter, agave syrup, and protein powder together in a bowl. Add shredded coconut, coconut sap, and nutmeg.
3. 3 Combine pumpkin, flax, and sesame seeds in the bowl of a food processor; pulse until blended. Add to almond butter mixture along with sunflower seeds.
4. 4 Mince dried apple in the food processor. Add to almond butter mixture along with walnuts. Form into 1-inch balls and roll in the almond-cinnamon mixture to coat.
5. 5 Place in the freezer to firm up and store.

By Kameron

Ingredients

• ✓ almond
• cream cheese
• goat cheese
• flat-leaf parsley
• tarragon
• thyme
• garlic
• cayenne pepper
• salt
• black pepper
• rosemary

Instructions

1. 1 Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
2. 2 Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
3. 3 Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.
4. 4 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ almond
• butter
• shallot
• pear
• white wine
• brown sugar
• thyme
• salt
• pepper
• sourdough bread
• brie cheese
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add shallots; cook and stir to soften, 1 minute. Add pears; cook until soft, about 5 minutes. Add white wine, brown sugar, thyme, salt, and black pepper. Increase heat to medium-high; simmer until liquid has evaporated and pears have lightly caramelized, about 10 minutes. Set aside.
3. 3 Cut a Brie-sized hole in top of sourdough round to within ½-inch of bottom. Cut removed bread into pieces for serving; set aside.
4. 4 Score Brie around edge (halfway down Brie wheel) using a paring knife to cut ¼-inch deep. Cut Brie in half horizontally by looping an 18-inch piece of very thin string or unflavored dental floss around scored Brie, pulling the ends in opposite directions.
5. 5 Place bottom half Brie, cut-side up, into sourdough loaf. Top with ½ pear mixture; sprinkle with ½ slivered almonds. Place remaining Brie half on top; spread with remaining ½ pear mixture and sprinkle with remaining ½ slivered almonds. Place on a baking sheet.
6. 6 Bake in the preheated oven until soft and gooey, about 45 minutes. Serve with reserved sourdough bread and crackers.

By Heidi T

Ingredients

• ✓ almond
• cooking spray
• walnut
• pecan
• cashew
• salt
• black pepper
• cumin
• cayenne pepper
• white sugar
• water
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
2. 2 Combine walnuts, pecans, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne; toss to coat.
3. 3 Heat sugar, water, and butter in a small saucepan over medium heat. Cook until butter is melted and sugar is dissolved, about 1 minute.
4. 4 Slowly pour butter mixture over nuts and stir to coat.
5. 5 Transfer nuts to the prepared baking sheet and spread into a single layer.
6. 6 Bake nuts in the preheated oven for 10 minutes. Stir nuts to coat with warm syrup; spread out in a single layer. Return to the oven and bake until nuts are sticky and roasted, about 6 more minutes. Allow to cool before serving.
7. 7 Allow to cool before serving.

By John Mitzewich

Ingredients

• ✓ almond
• brussels sprout
• lemon juice
• balsamic vinegar
• honey
• olive oil
• salt
• black pepper
• basil
• onion
• walnut
• feta cheese
• puff pastry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.
3. 3 Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
4. 4 Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.
5. 5 Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.

By scottiebaker

Ingredients

• ✓ almond
• ✓ almond
• date
• creme fraiche

Instructions

1. 1 Stuff each date with 1 whole toasted almond and arrange on a serving platter. Spoon a little bit of creme fraiche over each date and sprinkle with chopped almonds.

By Afiyet_olson

Ingredients

• ✓ almond
• orange slice
• honey goat cheese

Instructions

1. 1 Unwrap cheese and set out at room temperature until slightly softened.
2. 2 Mix almonds and orange pieces together on a plate. Roll cheese log in orange and almond mixture.

By France Cevallos

Ingredients

• ✓ almond
• balsamic vinegar
• brown sugar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread almonds onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 8 to 10 minutes.
3. 3 Meanwhile, combine vinegar and brown sugar in a saucepan over medium heat. Gently stir until sugar has dissolved, about 5 minutes. Remove toasted almonds from the oven, add to saucepan, and stir to coat.
4. 4 Line the baking sheet with parchment paper.
5. 5 Spread coated almonds evenly onto the prepared baking sheet. Sprinkle salt over almonds, tossing to cover evenly. Allow time to dry, about 10 minutes.

By Robert Kostoroski