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This is adapted from the
recipe in my book Gifts
without Ribbons: Homemade Love. Easily doubled or tripled. And you can
feel good about noshing on these nuts. Almonds contain calcium,
and, like all nuts, they’re good sources of protein and fiber. Now if you
don’t like almonds, feel free to substitute your favorite nut.
These make a great gift from the kitchen or a wonderful starter to a holiday
party.
BETTER THAN STORE BOUGHT SWEET & SPICY ALMONDS
2 cups whole almonds, skin left on and toasted *
¼ cup sugar
1/8 teaspoon salt
1-2 teaspoons favorite Cajun or Creole spice mixture
2 tablespoons ea: honey and water
1 teaspoon each: Canola and olive oil
Mix sugar, salt and spice mixture in large bowl and set aside. Stir together
honey, water and oils in pan and bring to a boil. Immediately stir in nuts
and continue to cook and stir until liquid is absorbed, about 5 minutes.
Immediately transfer nuts to bowl with sugar/salt mixture and toss until
evenly coated. Pour out onto sprayed cookie sheet. When cool, break up and
store airtight at room temperature up to a month.
*To toast nuts: Pour in single layer on cookie sheet. Roast at 350 until
fragrant, about 8-12 minutes. Stir from the outside edge into the center a
couple of times.
Tips from Rita’s Kitchen: Taking stock of pantry items:
-Baking powder is fresh if a teaspoon fizzes right away when poured into
a cup of hot water. Baking soda doesn’t seem to deteriorate so I don’t worry
about that.
-Self-rising flour contains leavening which could lose its oomph. Whole
grain flours, if not stored in the refrigerator or freezer, can be cozy
homes for beetles (don’t worry, they aren’t harmful, but who wants to bake
with that stuff?). If you remove the flour from the bag, label with an
expiration date.
-Store delicate nut oils in the refrigerator. If chocolate develops a
grayish "bloom", that’s due to temperature changes and won’t affect the
final product
-Vanilla and other extracts are good pantry keepers (don’t refrigerate).
They get better as they age because of the alcohol component.
More recipes, etc. on Rita's
web site:
www.abouteating.com
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