Saturday, December 17, 2011
Candied Almonds + Giveaway Winner
The winner of the National Pork Board Small Plate giveaway is Pondside. The entry was selected by a random number generator using numbers that ranged from 1 to 186. Details can be seen at the end of this post. Pondside, please contact me with mailing information. Congratulations!
From the kitchen of One Perfect Bite...I keep these candied almonds on hand during the Christmas holiday. They are delicious and very simple to prepare. They add some variety to the usual cookie tray and they're healthier than many of the snacks we serve and eat at this time of year. The recipe is straight forward and you should have no trouble making them as long as you keep the almonds in a single layer as they dry. They keep well and can be stored in an airtight jar for several weeks. Here's the recipe.
Candied Almonds...from the kitchen of One Perfect Bite
3 cups whole natural almonds
1/4 cup honey or maple syrup
2 tablespoons butter
1 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
1) Place almonds on a baking sheet and set them into a cold oven.
2) Turn oven temperature to 350 degrees. Bake almonds for 15 to 20 minutes, stirring occasionally, so they brown on all sides. Remove from oven.
3) Combine butter and honey in a 2 to 3 quart saucepan set over medium heat. Bring mixture to a boil. Lower heat and cook for 2 minutes longer. Add roasted almonds and stir to coat well. Cook for 2 minutes longer. Using a slotted spoon transfer almonds to waxed paper to cool.6
4) Combine sugar, cinnamon and salt in a large bowl. Stir in almonds and toss until coated well.
5) Arrange almonds in a single layer on a cookie sheet that has been covered with a non-stick cooking spray.
6) Place baking sheet with almonds under broiler for a minute or two to melt and caramelize sugar.
7) Transfer almonds to waxed paper to cool. Store in an airtight container. Yield: 3 cups.
True Random Number Generator 65
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