Saturday, August 10, 2013

Candied Spiced Almond Salad

3 cups sliced almonds
4 TBSP sugar
3 TBSP butter
1 tsp cinnamon
1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp vanilla
sea salt

Place a large sheet of foil on a work surface and coat in cooking spray or a small amount of olive oil.

Heat a large non-stick pan over medium heat and add sugar. Tip and swirl pan until sugar is melted into a pale golden syrup.

Lower heat and add butter, cinnamon, cumin, paprika and vanilla. Stir until well combined and butter is incorporated into the sugar syrup.

Add the nuts and stir gently to coat. Cover and continue to cook on low, stirring every minute or so until almonds are golden brown (watch carefully as they can burn quick). Turn out onto prepared foil and sprinkle with sea salt.

Serve over a salad of mixed greens, dried cranberries and avocado. Top with sweet white balsamic vinaigrette.

Sweet White Balsamic Vinaigrette
3-4 TBSP sugar
1 1/2 TBSP poppy seeds
1 1/2 TBSP sesame seeds
1/2 tsp paprika
2 tsp dried mustard
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup white balsamic vinegar
1/4 cup grapeseed oil
1/2 cup extra virgin olive oil

Combine in a glass gar or bowl and shake or whisk to combine and dissolve sugar.

No comments:

Post a Comment