Sugary mesquite nut clusters
Source of Recipe
First published in Chatelaine's 10/2004 issue
List of Ingredients
100 g pkg slivered almonds, about 1 cup (250 mL)
1/2 cup (125 mL) granulated sugar
1 to 2 tsp (5 to 10 mL) spicy mesquite seasoning or Montreal steak spice
1 tbsp (15 mL) water
Recipe
Place a large piece of foil on the counter. Lightly spray or brush with oil. Place almonds, sugar, seasoning and water in a large frying pan or wide saucepan set over medium heat. Using a wooden spoon, stir frequently until sugar melts, 2 to 4 minutes. Continue cooking, stirring often, until sugar turns golden and bubbly and nuts are evenly coated, 4 to 6 more minutes. Immediately turn out onto foil and spread out with a wooden spoon. They will be clumped together. (Don't touch as they're extremely hot.) Let cool to room temperature. Break into small pieces. Nuts will keep well in an airtight container, at room temperature, up to 3 days.
|
|
member logon
