All Recipes

Ingredients

• 4 skinless, boneless chicken breast halves, cubed
• 1 (16-oz) package prepared coleslaw
• 4–5 scallions, sliced
• 2 (3-oz) packages chicken-flavored ramen noodles, seasoning packets reserved
• ¾ cup Sweet Almande™ Sweet Onion Teriyaki Cashews
• ½ cup vegetable oil
• ½ cup garlic rice vinegar
• 1 Tbsp gluten-free tamari sauce

Directions

1. In a large skillet, sauté chicken until well browned. Place coleslaw and scallions in a large bowl. Add chicken and set aside (or refrigerate if not serving soon).
2. Break up ramen noodles into a small bowl. Break cashews in half and add to the noodles; set aside.
3. In a small bowl, whisk oil, garlic rice vinegar, tamari, and the ramen seasoning packets. Mix well and hold until serving.
4. When ready to serve, add noodles and cashews to the coleslaw and chicken; toss. Add dressing and stir until lightly coated. Enjoy!

Ingredients

• 4 six-ounce trout fillets, skin on
• 1 cup Sweet Almande™ Roasted Garlic Slivered Almonds
• 3 teaspoons crushed coriander seeds
• 2–3 lemons, sliced with rind intact
• Olive oil
• Salt and pepper
• Garlic powder

Directions

1. Drizzle two sheets of foil with olive oil. Sprinkle each with ¼ cup Sweet Almande™ Roasted Garlic Slivered Almonds and ¾ tsp crushed coriander seeds.
2. Brush trout with olive oil; season with salt, pepper and a sprinkle of garlic powder.
3. Place two fillets skin-side down on the nuts. Top with lemon slices, then place another fillet skin-side up to make a “trout sandwich.”
4. Sprinkle with more almonds and coriander; seal foil packets and grill over high heat 8–10 minutes, until just cooked through.
5. Open carefully and loosen almond crust from foil with a spatula. Garnish with extra almonds if desired. Serves four.

Ingredients

• ½ cup Sweet Almande™ Roasted Garlic Slivered Almonds
• ½ cup flour* (see note)
• Salt & pepper
• Garlic salt
• 1 egg
• ¼ cup milk
• 4 Tbsp Pommery or whole-grain Dijon mustard
• 1 Tbsp mayonnaise
• 2 boneless, skinless chicken breasts
• 1 clove garlic, minced
• 1 large yellow onion, thinly sliced
• 1 roasted red pepper (or jarred), thinly sliced
• 1 package fresh spinach
• Vegetable oil (for sautéing)
• 1 Tbsp butter
• Olive oil

*Gluten-free: use almond flour or a GF blend in place of wheat flour.

Directions

1. Make almond “flour”: finely grind almonds and mix with flour; season with salt, pepper and a little garlic powder.
2. Egg dip: whisk egg, milk and 1 Tbsp mustard; season with salt and pepper.
3. Slice each chicken breast horizontally into three pieces; lightly pound between plastic wrap. Season.
4. Sauté onion in 1 Tbsp olive oil 4–5 minutes to caramelize; set aside. Mix remaining mustard with mayonnaise; set aside.
5. Dredge chicken in almond flour, dip in egg mixture, then dredge again. Sauté in a little vegetable oil ~3 minutes per side until golden. Transfer to a sheet pan and bake at 375°F for 3–4 minutes, until juices run clear.
6. Drain pan. Add 1 Tbsp olive oil and garlic; cook 1 minute. Add spinach and red pepper; sauté until spinach wilts. Season and mound on a platter.
7. Add butter to pan; briefly warm onions and spoon over spinach.
8. Arrange chicken around vegetables. Spoon mustard sauce around; garnish with more Sweet Almande™ Roasted Garlic Almonds.

Ingredients

• 1 (9-inch) deep-dish pie crust
• 5 cups apples, peeled, cored & thinly sliced
• ¼ cup brown sugar
• ¼ cup white sugar
• ¾ tsp ground cinnamon

For the topping

• ⅓ cup brown sugar
• ¾ cup all-purpose flour
• 6 Tbsp cold butter
• ½ cup Sweet Almande™ Cinnamon Pecan crumbles

Directions

1. Preheat oven to 425°F.
2. Arrange apples in crust. Mix ¼ cup brown sugar, ¼ cup white sugar & cinnamon; sprinkle over apples.
3. Combine ⅓ cup brown sugar with flour; cut in butter until crumbly. Stir in cinnamon pecan crumbles; sprinkle over apples.
4. Bake 15 minutes at 425°F, then reduce to 350°F and bake ~45 minutes until apples are tender. Serves 6–8.
5. Serve à la mode and sprinkle extra Sweet Almande™ Cinnamon Pecans on the ice cream.

Ingredients

• 6 cups cinnamon rice square cereal
• 2 cups Sweet Almande™ Colorado Peach Pecans
• ¼ cup butter
• ⅓ cup packed brown sugar
• 2 Tbsp light corn syrup
• 3 oz dried peach slices

Directions

1. Place cereal in a large microwaveable bowl.
2. In a 2-cup microwaveable measuring cup, microwave butter, brown sugar & corn syrup on HIGH 1:30 (stir after 1:00) until boiling.
3. Pour over cereal; stir to coat. Microwave on HIGH 5 minutes, stirring every minute.
4. Toss in peaches & Sweet Almande™ Colorado Peach Pecans. Spread on waxed paper; cool 5 minutes.

Ingredients

• 2 (8-oz) packages cream cheese, softened
• 1 cup crumbled blue cheese
• 1 cup finely shredded sharp white cheddar
• ¼ cup minced green onion
• ¼ cup minced celery
• ¼ cup minced carrots
• 1½ tsp hot sauce
• 1½ tsp Worcestershire sauce
• 1¼ cup Sweet Almande™ Wing Nuts, roughly chopped

Directions

1. Mix cheeses, onion, celery, carrots, hot sauce and Worcestershire.
2. Transfer to a plastic-wrap-lined bowl; cover and refrigerate overnight.
3. Form a ball and roll in chopped Sweet Almande™ Wing Nuts. Chill until serving.
4. Serve with chicken-flavored snack crackers.

Ingredients

• ½ (15-oz) box refrigerated pie crust, or leftover pie pastry scraps
• ½ cup dried cranberries, finely chopped
• ½ cup Sweet Almande™ Cinnamon Orange Pecan crumbles
• 2 tsp fresh orange zest
• 1 Tbsp cinnamon
• ½ cup sugar

Directions

1. Preheat oven to 350°F. Unroll pastry; sprinkle cranberries, pecans and zest in the center, fold in half and knead to incorporate.
2. Roll to ¼" thickness. Cut 12 (3") cookies; place on ungreased sheet.
3. Mix cinnamon & sugar; sprinkle cookies. Bake 12–15 minutes until edges are golden. Cool on rack.

Crust Ingredients

• 1¾ cups all-purpose flour
• 1 Tbsp sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¾ tsp salt
• ⅔ cup cold unsalted butter
• 2 tsp mild molasses
• 5–6 Tbsp cold water

Filling Ingredients

• 1½ cups canned pumpkin
• ¾ cup packed brown sugar
• 1 Tbsp cornstarch
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 tsp maple extract
• 2 eggs
• 1 (12-oz) can evaporated milk
• Sweet Almande™ Maple Spice Pecans (for topping)

Directions

1. Crust: Mix dry ingredients; cut in butter and molasses until pea-sized. Sprinkle in water just until dough forms. Roll and fit into 8–9" pie plate; trim 1–2" overhang and crimp.
2. Filling: Whisk all ingredients (except pecans). Pour into crust; float Maple Spice Pecans on top. Bake at 325°F ~1 hour, until a knife in center comes out clean. Cool then refrigerate.

Crust Ingredients

• 2 refrigerated prepared pie crusts
• 1 Tbsp pumpkin pie spice

Filling (makes two deep-dish pies)

• 1½ cups granulated sugar
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• 4 large eggs
• 1 (29-oz) can pumpkin
• 2 (12-oz) cans evaporated milk
• Sweet Almande™ Harvest Spice Pecans (for topping)

Tip: Sub 3½ tsp pumpkin pie spice for cinnamon/ginger/cloves (flavor varies). Using Cinnamon Orange Pecans? Add 1 tsp fresh orange zest to crust & filling.

Directions

1. Knead each crust with 1½ tsp pumpkin pie spice; fit into deep-dish plates; trim and crimp.
2. Mix sugar, salt, cinnamon, ginger & cloves. Beat eggs; stir in pumpkin and spice mix. Gradually stir in milk. Pour into crusts; float Harvest Spice Pecans on top.
3. Bake 15 min at 425°F; reduce to 350°F and bake 40–50 min until a knife near center comes out clean. Cool 2 hours.

Ingredients

• ½ cup butter
• ½ cup hot sauce
• 1 oz packet dry ranch seasoning
• 6 cups crispy rice cereal squares
• 4 cups crispy wheat cereal squares
• 2 cups Sweet Almande™ Wing Nuts
• 1½ cups mini pretzels
• 1½ cups cheese-flavored fish crackers

Directions

1. Preheat oven to 350°F. Melt butter; add hot sauce and heat briefly; stir in ranch.
2. Combine cereals, pretzels and crackers; pour in butter mixture and coat well. Divide between two ungreased 9×13 pans.
3. Bake 15 minutes; stir. Bake another ~15 minutes until dry, stirring to prevent burning. Cool on paper towels and mix in Wing Nuts.

Ingredients

• 2 cups all-purpose flour* (GF swap below)
• 1 tsp kosher salt
• 1½ Tbsp baking powder
• 1 Tbsp sugar
• 1⅔ cups milk
• 2 eggs
• ⅓ cup butter, melted
• 1 tsp vanilla extract
• 3–4 bacon slices, diced
• ½ cup Sweet Almande™ Maple Spice Pecans, lightly chopped

Gluten-Free Alternative

• 1⅓ cups brown rice flour
• ⅔ cup tapioca starch
• ¼ cup potato starch

Directions

1. Whisk flour, salt, baking powder & sugar. Add milk & eggs; whisk.
2. Stir in melted butter and vanilla (don’t over-mix). Rest 10–15 minutes while preheating waffle iron.
3. Cook bacon until crisp; drain.
4. For waffles: add batter to iron, sprinkle bacon & maple pecans on top, cook per manufacturer.
5. Notes: Freeze cooled waffles; reheat in toaster. Bisquick works, but this scratch batter is best. Use same additions for pancakes.

Ingredients

• 1 cup homemade baking mix (or Bisquick™)
• 1 cup milk
• ¼ tsp ground nutmeg
• ¼ tsp cinnamon
• ½ cup salted butter, melted
• 1 cup brown sugar
• 4–5 large ripe peaches, sliced with skin on
• ½ cup slightly chopped Sweet Almande Colorado Peach Pecans

Directions

1. Preheat oven to 375°F. Whisk baking mix, milk, nutmeg & cinnamon; stir in butter. Pour into an ungreased 8×8 pan or large cast-iron skillet.
2. Toss peaches with brown sugar and spoon over batter.
3. Bake 40–50 minutes until golden and set. Serve warm with vanilla ice cream and Sweet Almande Peach Pecans.

Homemade Baking Mix

• 6 cups all-purpose flour
• 2 Tbsp baking powder
• 1 Tbsp salt
• 1 cup cold butter or shortening, cubed

Cut fat into dry ingredients until fine crumbs (by hand or food processor). Store airtight in the fridge (butter: up to 2 months; shortening: up to 3) or freeze.

Ingredients

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, frozen
• ⅓ cup peach Greek yogurt
• ⅓ cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• ½ cup diced fresh peaches
• ½ cup chopped Sweet Almande Colorado Peach Pecans

Glaze

• 1 cup powdered sugar
• 1–2 Tbsp milk

Directions

1. Preheat oven to 400°F; line a sheet with parchment.
2. Whisk flour, sugar, baking powder, baking soda & salt. Grate frozen butter into bowl; cut in.
3. Whisk yogurt, cream, egg & vanilla; fold into dry just until clumps form. Stir in peaches and pecans.
4. Pat into an 8" round; cut 8 wedges. Bake 16–18 minutes until golden. Cool 10 minutes and drizzle glaze.

• Peach Crisp: sprinkle chopped Colorado Peach nuts over your crisp, before or after adding vanilla ice cream.
• Fresh Peaches & Ice Cream: top sliced peaches with vanilla or peach ice cream and a shower of chopped Peach Pecans or Almonds.

Simple, fresh, and perfect for peach season!

Ingredients

• 8 (4.4-ounce) Lindt White Chocolate Bars
• 24-ounce pouch Ocean Spray dried cranberries
• 15 ounces (2.5 bags) Sweet Almande™ Cinnamon Crunch Almonds

Method

1. Melt chocolate bars in the top of a double boiler until smooth.
2. Remove from heat and continue stirring every couple of minutes until it cools slightly and begins to thicken.
3. Add almonds and most of the cranberries; stir to combine.
4. Spread mixture onto a cookie sheet lined with wax paper.
5. Allow to cool and set completely, then break into pieces. Enjoy!