Nuts- Fennel Almonds 2 reenter
Source of Recipe
01/23/02 Cleveland Plain Dealer
Recipe Introduction
Source: Adapted recipe from "Nancy Silverton's Pastries From La Brea Bakery" (Villard, $35). Nutritional analysis from Washington Post.
List of Ingredients
Makes 1 cup
1 cup (4 ounces) whole unblanched almonds
2 teaspoons light vegetable oil
1 tablespoon freshly ground fennel seeds
1 teaspoon kosher salt
Recipe
Recipe
Preliminaries: Heat the oven to 325 degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
Procedure: In a small bowl, combine the almonds, oil, fennel seeds and salt and toss to coat. Spread the nuts in a single layer on the prepared sheet and roast, stirring occasionally, until lightly browned, 15 to 20 minutes. Remove from the heat; transfer the paper and the nuts to a wire rack to cool slightly.
Presentation: You may cool completely, transfer to a tightly sealed container and store at room temperature.
Approximate nutritional analysis per serving: calories, 167; fat, 15 grams; calories from fat, 81 percent; carbohydrates, 2 grams; protein, 6 grams; fiber, 2 grams; cholesterol, none; sodium, 294 milligrams.
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