Hello…hello anyone out there? It has been quite a busy few months (internshipinternshipinternship), and honestly, much of the time when I am cooking dinner i was just too lazy to prepare natural light, plate the food pretty, and take a picture. So I have still been cooking- albeit a little less creatively due to a certain picky-eater boy who has been hanging around, but excuses, excuses.
Enough is enough- time to get back in the kitchen more and dust off my old camera. I realzied that I missed having a blog to “store” my recipes open, and it’s time to get things back up and running. So let’s start with these almonds. I have made them multiple times, and each batch disappears faster than you can say “so stressed about internship applications.” Sweet, salty, and spicy (if you want). These are a great snack food. And it’s almonds, so really, it’s pretty healthy.
SWEET AND SALTY ALMONDS
Slightly Adapted from Iowa Girl Eats
2 cups whole almonds
2 tablespoons soy sauce
2 teaspoons light brown sugar
1 teaspoon canola oil
Cayenne pepper, to taste
Preheat oven to 250°F. Line baking sheet with foil.
Combine soy sauce, light brown sugar, and cayenne pepper in small saucepan over medium heat. Bring to a boil. Stir in almonds and and canola oil. Cook until liquid has been absorbed, 4-5 minutes approximately.
Spread almonds onto baking sheet in single layer (may need more than on baking sheet, depending on the size). Bake until crisped, 8-12 minutes. Let cool and store in seal container for snacking.