Friday, February 10, 2012

Honey, vanilla, cinnamon roasted almonds

Yes, just as good as it sounds!!

Why didn't I think of this before? I eat almonds, I eat honey, how about honey roasted almonds??

Duh. Guess I was just too busy surviving the first couple months of motherhood with a cranky baby :)

I'm still perfecting the implementation of the yummy idea. After all, almost every recipe I looked at instructed one to sprinkle the almonds with sugar after glazing.


So I tried a couple things. Here is the mess in my kitchen as I tried. Along with Sophie la girafe, little K's best friend. First, I tried covering 1 cup of almonds with a glaze of:

1 T. melted coconut oil
1 T. honey
several sprinkles cinnamon
1 glug vanilla
few shakes sea salt

I put in a 350 degree oven for probably 10 minutes. It got almost beyond the point of caramelization. To the point of burning. And very little glaze actually stuck to the nuts...

Trying again...

This time, I roasted first for 10 minutes on 350, then glazed in a pan. It worked a little better. Same basic recipe, just 1 T. of water added to the mix.

I brought glaze to a boil over medium heat, then added almonds and stirred for about 5 minutes. At this point, it seems like all the recipes say "until the mixture is completely absorbed". Umm... that didn't really happen... So I just dumped them out after probably 7-8 minutes onto some parchment to cool.

Of course, I had to eat some before they cooled. My house smelled like that kiosk of yummy nuttiness in the mall where you walk past and your mouth waters...

Good, but sticky.

I'll let you know when I figure out how to do this. In the meantime, I'm going to go eat more sticky almonds!!


Update: I just didn't cook them long enough. I eventually put the sticky ones back in the pan, watched veeeeeeeeeeeeeeeeery carefully, and took them out just before being burned! You can tell because the glaze becomes less stringy, and the sound is more buzzy than bubbly. Very scientific, I know... I can't stop eating them. Well, I could, but why??

No comments: