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Mongolian Almonds

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Ingredients
  Almonds 1 Cup (16 tbs)
  Teriyaki sauce 2 Tablespoon
  Brown sugar 1 Teaspoon
  Pepper sauce 1⁄4 Teaspoon
  Water 1 Tablespoon
  Vegetable oil 1⁄2 Teaspoon
Directions

Toast almonds on ungreased baking sheet in preheated 350 F oven 10 minutes without stirring.
Remove pan from oven and cool almonds in pan on wire rack.
Reduce oven temperature to 250°F.
Combine teriyaki sauce, brown sugar, pepper sauce and water in narrow 1-quart saucepan.
Bring to boil over medium-low heat.
Stir in almonds and boil about 5 minutes, or until sauce is absorbed by almonds, stirring frequently.
Add oil and toss almonds until coated; turn out onto baking sheet, separating almonds.
Bake 5 minutes; stir and turn almonds over.
Bake 5 minutes longer.
Remove almonds from pan to large plate; cool in single layer.
Store in loose-fitting container or plastic bag.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Baked
Ingredient: 
Nut
Interest: 
Everyday

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 871 Calories from Fat 614

% Daily Value*

Total Fat 73 g112.6%

Saturated Fat 5.7 g28.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 93.3 mg3.9%

Total Carbohydrates 38 g12.6%

Dietary Fiber 17.5 g69.8%

Sugars 10.6 g

Protein 30 g60.7%

Vitamin A 0.5% Vitamin C 0.42%

Calcium 37.8% Iron 29.6%

*Based on a 2000 Calorie diet

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Mongolian Almonds Recipe