Thursday, August 2, 2012

OW VEGAN: Hot Wing Almonds

  • 1t. (5g) oil
  • double handful of raw almonds (213g)
  • 2T no sodium poultry seasoning
  • 2t (10g) brown sugar *optional
  • ample Frank’s Red Hot Original Cayenne Pepper Sauce (51g)

Heat oil over medium heat in wide skillet. Add almonds and shake or use your spatula to coat. Reduce heat to medium low. Toasting the almonds will take less than five minutes, and you'll need to move them around. If small black marks appear, all is not lost, but you are done. However, the smell of the almonds is a clear indicator of when they're toasted.

Meanwhile, add poultry seasoning and, if using, brown sugar to a mixing bowl. Once almonds have toasted, turn the heat off, transfer to the bowl, and shake to coat. Shake some Frank's onto the almonds and coat. Keep repeating, a little Frank's at a time, until almonds have gathered enough of the Frank's that you have a puddle in the bottom of the bowl.

Using a spatula, transfer, puddle included *sizzle*, to the still hot skillet. Keep tossing until your puddle is incorporated, then leave in pan in a single layer until thoroughly cool.

Servings Size: 8-9 almonds (10g)                    23 servings per recipe
60cal | 5fat | 2.6carb | 2protein | 1.2fiber | 82sodium

Servings Suggestions
  • with raisins as trail mix
  • chopped on salad
  • chopped with sauteed green beans
I've also used cumin only or cumin with paprika instead of poultry seasoning. The take away here is to toast almonds in oil, coat in a powder, coat in a liquid, return to hot skillet. This is adapted from Alton's Brown's Ginger Almonds. I'd love to hear your ideas for powder/liquid combos!

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