These Sweet and Spicy Almonds are addicting and have a nice balance of flavor – they are perfect to have around during the holidays.
I would like to report that my hand and wrist are pounding from carpel tunnel surgery, and the dog has gingivitis.
If you’ve ever tried to brush a large and unwilling Labrador Retriever’s teeth, you have my complete respect.
One important thing I’ve learned is that dogs don’t really like or want their teeth brushed, ever.
While the hand surgery was an inconvenience, it was a great way to get out of making Thanksgiving dinner and doing the dishes for a week.
Another big upside is the doctor said not to lift anything heavier than a glass of prosecco for at least five days – and up to 30 days – depending how I feel (and I think we all know how this will play out.)
Another important discovery made during my convalescence is I can totally make a pancake with one hand.
I’m so glad I finally proved this to myself 🙂
I’ve been eating the Sweet and Spicy Almonds I whipped up and stored in jars last week while both hands were still working.
There are a million recipes out there for seasoned nuts because they are practically mandatory during the holidays.
This beauty is from Martha Stewart Food Everyday – they are crunchy, savory, sweet and very, very tasty.
The recipe is straight-forward, but Martha knows what’s up.
These special little nuts would be super cute packed in cellophane bags tied with a festive ribbon if you feel like sharing with friends, or using as a hostess gift.
Be like me and save them for yourself 🙂
- Makes 2 1/2 cups
- 2 1/2 cups unblanced almonds
- 1/4 cup sugar
- 1 1/2 teaspoon coarse salt
- 1 teaspoon cayenne pepper
- 1 tablespoon honey
- 1 tablespoon water
- 1 teaspoon olive oil
- Additional tablespoon or so of sugar, for finishing
- Preheat oven to 350 degrees
- Put the 2 1/2 cups of unblanched almonds on large baking sheet lined with parchment paper.
- Bake for 10-12 minutes, until the almonds are toasted and fragrant.
- In a large bowl, combine the sugar, salt and cayenne pepper.
- In a large skillet over medium heat, cook the honey and water and olive oil, stirring until combined, about one minute.
- Add the almonds, and toss to coat.
- Transfer the nuts to the sugar mixture, do not scrape any extra glaze into the bowl, and toss to coat.
- Cool in a single layer.
- When completely cool, I sprinkled another tablespoon or so of sugar on the almonds to coat them.
- These nuts will keep for 2 weeks in an airtight container - be sure they are completely cooled before storing.
SOURCE: Studio Delicious, adapted from Food Everyday