Enough health talk. These tasty finger fondlers are fantasticly infused with flavor from my slightly ferral food facilities, meaning I threw together a bunch of stuff from my cupboard to help elevate the taste of the almonds I am about to enjoy by the handful.
Cocoa Almonds: Heat a skillet on medium. Add a tablespoon of butter or oil. Add a tablespoon or so of sugar and a 1/4 cup of water. About a minute after the sugar is melted add the almonds and toss to coat evenly until almonds dry up for the most part. Put on a plate to cool and stick in the refrigerator or freezer for a few minutes. Put some cocoa powder in a bowl (with a touch of powdered sugar if you have it) and toss the semi-cooled almonds in the cocoa until evenly coated. You don't have to use your hands. Cool in the fridge for a few more minutes and enjoy.
Tamari Almonds: Heat skillet on medium. Add a tablespoon of butter or oil. When melted add the almonds and toss to coat. Heat almonds while tossing occasionally. Remove pan from heat for 30 seconds then add a tablespoon of tamari and toss to coat evenly. Add a teaspoon or so of honey and toss. Add chinese five-spice and toss. Cool on a plate in the fridge or freezer and enjoy!
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