Recipe from Gillian Duffy's
d'Oeuvres, William Morrow & Co., 1998
Yield: 20 servings
- 2 teaspoons salt
- 1/2 teaspoon ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon crushed red pepper flakes
- 1/4 cup sesame seeds
- 3/4 cup sugar
- 2 Tablespoons vegetable oil
- 3 cups whole blanched almonds
Mix the salt, cumin, ginger, red pepper flakes, and
sesame seeds together with 1/4 cup sugar in a large
Heat the oil in a heavy-bottomed sauté pan
over medium heat. Add the nuts and stir continuously
until they start to smell fragrant, taking care not
to burn them, about 2 minutes. Sprinkle in 1/2 cup sugar
and shake the pan occasionally to keep the nuts from
burning. Stir only when the sugar starts to melt and
caramelize. Remove the sauté pan from the heat
when the nuts are a dark golden brown and smoking slightly.
Add the nuts to the spice mixture and toss them quickly
to coat well. Spread them out on a nonstick baking sheet.
Using two forks, separate the nuts from one another
while still hot. When cool enough to handle, finish
separating them by hand. This must be done quickly;
once the nuts become cool and the caramel sets, they
are difficult to separate.
When they are cool, store in an airtight container.
They will keep for 2 to 3 weeks.
Garrett Olivers Beer Match:
Brown Ale (Brooklyn Brown Ale, Samuel Smiths Nut
Brown Ale, Abita TurboDog, Magic Hat Bobs First
Ale, Rogue Nut Brown Ale)