a peek inside the fishbowl

In a previous post Cindy mentioned my nuts.

It’s true what they say about them. They kick @ss. They are deceptively easy to make, and they are the perfect little thing to bring along to a dinner party.

I can’t take credit for this concoction. It’s from a collection of fancy recipes created by a rather well-known criminal, a woman formerly known as a top Domestic Engineer and media baronness. Hint: her name begins with M and rhymes with Partha.

3 tablespoons peanut oil
2 cups whole blanched almonds [Ed: Do yourself a favour and buy the blanched variety. You have no idea of the anxiety you're going to experience if you buy unblanched and find yourself in a hurry trying to rub the skins off while you get ready for Big Office Party.]
1/2 cup plus one tablespoon white sugar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon red pepper flakes [I like a bit more]

Heat the oil in a heavy-bottomed frying pan over medium-high heat. Add the almonds and sprinkle the 1/2 cup sugar over them. Saute until the almonds become golden brown and the sugar caramelizes. [Ed: don't check your email or leave the vicinity of the kichen at any point during this stage. Almonds will burn quickly! Just keep stirring.]

Remove the almonds from the pan and toss in a bowl with the salt, cumin, pepper flakes and the remaining sugar.

Serve warm or at room temperature. Store in an airtight tin. Makes two cups.

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