Thursday, September 01, 2005

An excellent pre-dinner nibble



I'll not talk much today - but I urge you to try these sweet, spicy almonds. They're incredible. And perfect with pre-dinner drinks. However, it's impossible to eat just one.

Spicy Caramel Almonds
Makes: too few.

150 g blanched almonds
1 tbsp oil
2 tbsp sugar + 1 tbsp
sprinkle of Maldon sea salt
sprinkle of cayenne pepper
sprinkle of cumin
sprinkle of hot pepper (I use Peperoncino in a mill, that I found at the back of my spice cupboard. Shame on me, I should use it more.)

Heat the oil in a heavy pan. Add the almonds and the two tbsp of sugar. Fry this until the almonds are golden, stirring well. Immediately transfer to a bowl and toss with everything else, including the extra tablespoon of sugar.

Let cool on a plate, break apart any stuck bits, and serve. (Before you eat them all.)

13 comments:

Nefritite said...

Hi Anne,
thanks again for another wonderful recipe.. I gotta try these ones, they look delicious!
I love your blog, I get so much inspiration!

Anita

Nes said...

Hi Anne!

I'm going to try the recipe this weekend, (Using a sugar substitute, I can't eat anything with sugar).

They look delicious, I really hope using Splenda won't rob it from the wonderous flavor.

Have a nice day!

Anne said...

Nes - Oooh, let me know how that turns out! I'm sure it'll work out well - possibly they won't be as sticky, but that doesn't matter. Splenda is unfortunately hard to find here, but we have other sugar substitutes.

Evic/Vicky Go said...

Hi Anne,

I got to your blog via Clotilde's C&Z.
These almonds sound good! I'll try to make them. Wonder if this rcp will work w cashews?
To nes who has to use a sugar substitute - a pity. Maybe, you could skip the sugar at frying and just drizzle the fried nuts w honey or maple syrup. They will be sticky - but who cares? At least you won't be using anything "chemical" or "artificial".

Anne said...

Vicky - I'm sure it'll be good with cashews, too! I will give that a try as soon as I find unroasted cashews - sadly, that's not an easy task.

T said...

I might try these as a smaller batch- you know, portion control myself because I probably would eat all of it!

farmgirl said...

Those sound great. Last winter I was on a spiced almonds kick and started collecting all sorts of recipes (there are so many out there!). They were all baked in the oven, though. I'm intrigued by your recipe since you cook them on the stovetop. But then again, maybe that'll be too easy. . . : )

Heléna said...

Is cumin Spiskummin eller Kummin ? glömmer alltid vilket...

Anne said...

Helena - cumin är spiskummin! Vanlig kummin heter.. eh.. caraway, tror jag!

Kake said...

I made these for a dinner party last night. They were very good, thank you for posting the recipe! I used more spices than you said to, which made them a little powdery as well as more strongly-flavoured, but still very nice. I hadn't entirely been expecting all the spices to stick to the almonds, but they did!

Anne said...

Kake, glad to hear they were successful! Yes, it's amazing how the spices stick, and now I totally need to make them again because just thinking about them makes me drool... :)

nikki said...

I tried these for a Christmas event at our house and they are WONDERFUL!!! Thanks!!

Kyle said...

Wow, these blew me away. So much better than anything I've found available for purchase, with the aforementioned benefit of portion control (I have an unfortunate tendency to down cans of Planters nuts in single sittings). Thanks!