Wednesday, September 9, 2009

Rosemary Maple Spiced Almonds

Sounds crazy, doesn't it? Nuts even. But I'll give it a try on Friday. From here.

Ingredients

  • 2 cups whole raw almonds
  • 1/3 cup maple syrup (I think 1/4 c would be sufficient)
  • 2 teaspoons rosemary
  • 1 teaspoon cayenne pepper (or more to taste)
  • Sea salt, to taste

Procedure

  1. Preheat oven to 375°F.
  2. Combine almonds, syrup, rosemary, cayenne, and sea salt in bowl. Stir to coat well.
  3. Spread on a sheet pan (parchment paper lined is great for clean up).
  4. Bake in the oven for 10-14 minutes. Watch carefully as they burn quickly.
  5. Remove from oven and cool.
  6. Once cool break up the nuts. They can be stored in an airtight container for about a week.
****
Quilt group is on Friday and I volunteered to take a cake for our birthdays, but somebody ELSE called dibs on cake (which he will buy - ugh - little worse than grocery store bakery cakes) and I was told I could bring "snacks like cheese and crackers." But two other people volunteered for that, so what to do?

Look through my cupboard and figure it out. This recipe sounds nasty - such a weird combination. But I have everything on hand (thank you, Trader Joe's) and it's simple, so hopefully it's good!

2 comments:

  1. Oh, do say how it goes! I'll post my candied pecans recipe on here...is that gluten free???

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  2. These are super yummy! Not too sweet, with a nice kick. I went a little light on the rosemary (used fresh) and chopped it VEERRRY finely, so it distributed nicely. So they have a savory flavor in the glaze, but it's one of those "this tastes somewhat familiar but I can't quite place it" flavors (I made people guess - of course). There is no maple syrup taste left at all - just a very gentle sweetness.

    So, I highly recommend!

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