Edited to add, Andrea's updated her recipe.
These are an absolute hit with all who have tried them!
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Ingredients:
- 3 tablespoons peanut oil
- 2 cups whole blanched almonds
Andrea's updated her recipe to use this much less expensive nut combo: 1 cup whole almonds (shelled with brown "skin" intact), 1/2 cup pecan halves and 1/2 cup blanched almonds.) - 1/2 cup plus one tablespoon white sugar
- 1 1/2 teaspoons coarse kosher salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon red pepper flakes (Andrea prefers 1 1/2 tsp)
Instructions:
- Heat the oil in a heavy-bottomed frying pan over medium-high heat.
- Add the nuts and sprinkle the 1/2 cup sugar over them.
- Saute until the almonds become golden brown and the sugar caramelizes.
[Almonds burn quickly. Keep stirring!]
Don't stop stirring the almonds while cooking!
- Remove the almonds from the pan and toss in a bowl with the salt, cumin, pepper flakes and the remaining sugar.
- Take the mixture and spread out in a single layer on a baking sheet lined with parchment paper or a non-stick baking sheet.
- Separate the nuts before they cool. (Warning, if you don't do this, you'll end up with big candied nut balls!)
NOTE:If your almonds are stuck to each other, break things into small enough pieces to put in a jar. Put the lid firmly on the jar. Give the jar a good shake and the almonds will, hopefully, separate themselves!
- Serve warm or at room temperature.
- Store in an airtight tin.
Makes two cups.
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