Sweet Almande™ Sweet Onion Teriyaki


  • 4 skinless, boneless chicken breast halves, cubed

  • 1 – 16 ounce package of prepared coleslaw

  • 4-5 scallions, sliced

  • 2 – 3 ounce packages chicken flavored ramen noodles, seasoning packages reserved

  • ¾ cup Sweet Almande™ Sweet Onion Teriyaki cashews

  • ½ cup vegetable oil

  • ½ cup garlic rice vinegar

  • 1 Tablespoon of gluten free tamari sauce


Saute chicken in a large skillet until well browned.  Place coleslaw and scallions in a large bowl.  Add chicken and set aside (or refrigerate if not serving soon).

Break up ramen noodles into a small bowl.  Break up cashews in half and add to the ramen noodles and set aside. 

In a small bowl, combine the oil, vinegar, tamari sauce and ramen season packages.  Mix well and set aside until ready to serve.

When you are ready to serve, add the noodles and cashews to the coleslaw and chicken and stir together.  Combine salad mixture and dressing mixture. Stir together until salad is lightly dressed.



Sweet Almande™ Cinnamon Pecan 


  • 1 (9 inch) deep dish pie crust

  • 5 cups apples, peeled, cored and thinly sliced

  • 1/4 cup brown sugar

  • ¼ cup white sugar

  • ¾ teaspoon ground cinnamon

For the topping:

  • 1/3 cup brown sugar

  • ¾ cup all purpose flour

  • 6 tablespoons cold butter

  • ½ cup Sweet Almande™ Cinnamon Pecan crumbles


Preheat oven to 425 degrees F.  

Arrange apple slices in an unbaked pie shell.

Mix the ¼ brown and white sugar together with the cinnamon and sprinkle over the apples.

Mix the 1/3 cup of brown sugar with flour.  Cut in butter until crumbly. 

Mix in cinnamon pecan crumbles and spoon mixture over apples. Bake for 15 minutes in 425 oven.

Reduce heat to 350 and bake for 45 minutes until apples are soft.  Serves six to eight.

Who doesn’t love  ice cream with Apple Pie?

Save some Sweet Almande™ cinnamon pecan crumbles to sprinkle on either cinnamon or vanilla ice cream and serve your apple pie ala mode.



Sweet Almande™ Wing Nuts


  • 2 (8 ounce) packages cream cheese, softened

  • 1 cup crumbled blue cheese

  • 1 cup finely shredded sharp white cheddar cheese

  • ¼ cup minced green onion

  • ¼ cup minced celery

  • ¼ cup minced carrots

  • 1 ½ teaspoons red hot sauce

  • 1 ½ teaspoons Worcestershire sauce

  • 1 1/4 cup Sweet Almande™ Wing Nuts


In a medium bowl, stir together the cream cheese, blue cheese, white cheddar cheese, onion, celery, carrots, red hot sauce and Worcestershire sauce.  Transfer to a separate bowl that has been lined with plastic wrap.

Cover and refrigerate overnight.

The next day, pulse the Sweet Almande™ Wing Nuts in the food processor until roughly chopped.  Spread them out on a dinner plate.

Gather the cream cheese mixture into a ball and roll it in the Sweet Almande™ Wing Nut pieces until coated.  Refrigerate until ready to serve.



Sweet Almande™ Harvest Spice Pecan 


  • 2 refrigerated prepared pie dough circles

  • 1 Tablespoon pumpkin pie spice


(This filling recipe will make two deep dish pumpkin pies)

  • 1 1/2 cups granulated sugar

  • 1 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 4 large eggs

  • 1 can (29 oz.) Pumpkin

  • 2 cans (12 fl. oz. each) Evaporated Milk


Knead each pie dough circle with 1 ½ teaspoons of pumpkin pie spice until fully incorporated.  Roll out pie dough and place in a 8 or 9 inch deep dish pie plate.  Trim pie dough to hang 1-to-2-inches over the sides. Crimp edges as desired.

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Float Sweet Almande™ Harvest Spice Pecans on top of pumpkin mixture.

Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or topping before serving.


* 3 1/2 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.

* This recipe can also be used with Sweet Almande™ Cinnamon Orange Pecans by simply adding 1 teaspoon of fresh orange zest to the filling mix and the pie crust before kneading.



Sweet Almande™ Roasted Garlic


  • 4 – six ounce trout fillets, skin on

  • 1 cup Sweet Almande™ Roasted Garlic Sliced Almonds

  • 3 teaspoons crushed coriander seeds

  • 2-3 lemons, sliced with rind intact

  • Olive Oil

  • Salt and pepper

  • Garlic powder


Drizzle two sheets of foil with olive oil.  Sprinkle each with ¼ cup Sweet Almande™ Roasted Garlic sliced almonds and ¾ teaspoon crushed coriander seeds.

Brush four six-ounce trout fillets with more olive oil; season with salt, pepper and a sprinkle of garlic powder.  Place two fillets skin side down on top of the nuts.  Top with a few lemon slices, then add another fillet, skin side up, to form a trout sandwich.  Sprinkle with more almonds and coriander seeds. 

Fold up the foil sheets into a packet and grill over high heat until the fish is just cooked through, 8 to 10 minutes.  Open the packets carefully and loosen the almond crust from the bottom of the foil with a spatula. 

Serves four.  Garnish with additional almonds if desired.



Sweet Almande™ Cinnamon Orange Pecan 



  • 1/2 (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 Tablespoon Cinnamon

  • ½ cup sugar


Preheat oven to 350 degrees.

Unroll 1 pre-made pie pastry. Sprinkle cranberries, pecans, and orange zest in the center of the pie pastry; fold in half and cover chopped ingredients. Knead dough to evenly incorporate ingredients.

Roll dough to 1/4-inch thickness.

Using desired 3-inch cookie cutter shapes, cut out 12 cookies.

Place on a large ungreased cookie sheet. 

Mix Cinnamon and Sugar together and sprinkle cookies with cinnamon sugar mixture.

Bake 12 to 15 minutes or until cookies are golden brown on edges.

Remove from oven and cool on a wire cooling rack.



Sweet Almande™ Wing Nuts


  • ½ cup butter

  • ½ cup hot sauce

  • 1 ounce package of dry ranch Flavored seasoning mix

  • 6 cups of crispy rice cereal squares

  • 4 cups crispy wheat cereal squares

  • 2 cups Sweet Almande™ Wing Nuts

  • 1 ½  cups mini pretzels

  • 1 ½ cups cheese flavored fish shaped crackers


Preheat oven to 350 degrees F.  Heat butter in a microwave-safe bowl until melted, 20 – 30 seconds.  Add hot sauce and microwave until heated through, 20 – 30 seconds more.  Stir in ranch seasoning.

Combine rice cereal squares, wheat cereal squares, pretzels, and cheese flavored crackers in a large bowl.  Pour in butter mixture; mix thoroughly to coat.  Spread in two ungreased 9X13 baking pans. 

Bake in preheated oven until golden, about 15 minutes.  Remove from oven and stir well.  Return to the oven; bake until dried, about 15 minutes more.  Check and stir often to prevent burning.  Spread on paper towels to cool.

When cool, add Sweet Almande™ Wing Nuts. 

Great snack mix for Football parties, or just for everyday. 



Sweet Almande™ Peach Pecans


  • 6 cups Cinnamon Rice Square cereal

  • 2 cups Sweet Almande™ Colorado Peach Pecans

  • ¼ cup butter

  • 1/3 cup packed brown sugar

  • 2 Tablespoons Light corn syrup

  • 3 ounces dried peach slices


Place cereal in large microwaveable bowl. 

In a 2 cup microwavable measuring cup, microwave butter, brown sugar and corn syrup on high for 1 minute 30 seconds, or until mixture is boiling.

Pour over cereal, stirring until evenly coated.  Microwave on high five minutes, stirring after every minute.

Toss in peaches and Sweet Almande™ Colorado Peach Pecans. 

Spread on waxed paper.  Cool five minutes.

Store loosely covered.



Sweet Almande™ Roasted Garlic



  •  ½ cup Sweet Almande™ Roasted Garlic Sliced almonds

  • ½ cup flour*

  • Salt

  • Pepper

  • Garlic salt

  • 1 egg

  • ¼ cup milk

  • 4 tablespoons Pommery mustard or Whole grain Dijon mustard

  • 1 tablespoon mayonnaise

  • 2 boneless, skinless chicken breasts

  • 1 clove garlic, minced

  • 1 large yellow onion

  • 1 roasted red pepper (or 1 jar) sliced thin

  • 1 package fresh spinach from salad section

  • Vegetable oil

  • 1 tablespooon butter

  • Olive oil

*To make this recipe gluten free, you can substitute either almond flour or a gluten free flour mixture in place of the regular flour.


Make your almond flour by pulverizing Sweet Almande™ Roasted Garlic sliced almonds with your almond flour and season it with salt, black pepper and a sprinkle of garlic powder. 

Make egg dip for chicken:  Mix one egg with milk and 1 tablespoon of the mustard.  Season with salt and black pepper.

Slice the chicken breasts in three horizontal slices.  Pound them slightly between plastic wrap or waxed aper.  Season with salt and pepper. 

Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until carmelized.  Remove from pan and set aside.

Mix remaining mustard with mayonnaise and set aside. 

Flour the chicken pieces and dredge in the egg dip, then flour again.  Add a small amount of vegetable oil to your saute pan and place over medium to medium high heat..  Saute them for three minutes on each side until golden brown.  Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear.  Drain excess oil and breading from the saute pan and add 1 tablespoon olive oil and sliced garlic.  Stir until golden, about one minute.  Add spinach and red pepper, sauteeing until spinach is wilted.  Season with salt and pepper and transfer to the center of a serving plate.

 Add 1 tablespoon of butter to the pan.  When melted add the onions and cook briefly.  Place on top of the spinach.  Remove the chicken from the oven and fan it around the vegetables.  Spoon the mustard sauce around it.  Garnish with additional Sweet Almande™ Roasted Garlic Sliced Almonds. 

This recipe can also be served as individual plates, just portion your spinach, onions and chicken onto individual plates.



Sweet Almande™ Maple Pecan 


  • 1 ¾ cup all-purpose flour      

  • 1 tbsp. granulated sugar    

  • 1 tsp. ground cinnamon    

  • 1 tsp. ground ginger           

  • ¾ tsp.  salt     

  • ⅔ cups unsalted butter, cold  

  • 2 tsp.   mild molasses          

  • 5 to 6 tbsp. water, cold


In a large bowl, stir together flour, sugar, cinnamon, ginger, salt, and nutmeg. Using a pastry blender, cut in butter and molasses until pieces are pea-sized.  

Sprinkle 1 tablespoon ice water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. 

On a floured surface, roll pastry from the center to the edge, working to create a thin circle. Ease pastry circle into an 8-or-9-inch pie plate. Trim pie dough to hang 1-to-2-inches over the sides. Crimp edges as desired.


  • 1 ½ Cup canned pumpkin

  • ¾ cup packed brown sugar

  • 1 tablespoon cornstarch

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ¼ tsp salt

  • 1 teaspoon maple extract

  • 2 eggs

  • 1 (12 ounce) can evaporated milk

  • Sweet Almande™ Maple Spice Pecans


Blend all filling ingredients (except Pecans) with a wire whisk until combined.  Pour into crust and float Sweet Almande™ Maple Spice Pecans on top of pie.  Bake at 325 degrees F for one hour.  Pie is done when knife inserted in middle of pie comes out clean.  Let cool and then refrigerate before serving.