Full week! Monday, Brock and I were out to one of his work things (grandparents fed our children again), Tuesday was Tuna Casserole with a green salad topped with these almonds and mandarin oranges, tonight – no Brock – so it was a red onion, yellow pepper, zucchini and feta Frittata with toasted English muffins and a couple of breakfast sausages.
These nuts are technically just a garnish, but I can’t see why you couldn’t whip up a sweet treat with whole almonds or pecans and maybe use brown sugar instead. This is borrowed from my mother-in-law and these are best on a savory salad with strawberries or another bit of fruit that might be a bit tart. I use a simple vinaigrette for the dressing.
2 T. water
1/4 c. sugar
1/2 c. slivered almonds
Mix all 3 ingredients in a non-stick skillet over medium heat and stir and cook until the moisture is almost gone. Remove the pan from the heat and continue to stir to break up the nuts before they harden together in one big lump. Be careful with the cooking, the nuts should be done before they start to brown.
Use as a garnish on your favorite green salad – this recipe should easily be enough for 2 salads.
- Category: Salad, Almond, Appetizers