Maple & Bacon Spiced Almonds

 

I always make spicy candied almonds (or pecans) for salads,

but the addition of bacon...oh my!!!  I just know you will 

love this one!

What you need:

2 1/2 cups raw almonds

1/2 cup pure maple syrup

1/4 tsp cayenne pepper

5 strips of  center cut bacon, chopped up

Generous cracks of sea salt

 

Use kitchen shears to rough cut 5 strips of bacon and place in

a pan over medium/high heat.  

Separately:  preheat oven to 325

 Brown the bacon bits thoroughly, then remove the bacon 

from the pan. Center cut bacon does not render much fat

so there will be about a tablspoon of bacon fat in the pan. 

Leave it in the pan.  

IF YOU ARE USING LEFTOVER BACON FOR THIS

RECIPE, ADD 1 T. OF BUTTER TO THE HOT PAN AND 

CARRY ON WITH THE RECIPE.

Add the raw almonds and maple syrup to the bacon fat, in the

pan over medium/high heat.

Stir and coat.  Allow the maple syrup to bubble and reduce, 

while stirring constantly for 5 minutes.

After 5 minutes, all of the almonds should be coated in thick

maple syrup reduction. 

Turn off heat and return the bacon bits to the pan, along with

cayenne pepper (if you want a bigger kick, add more), and

a very generous dusting of sea salt. Stir to incorporate.

Pour the mixture onto a parchment paper lined sheet tray and

spread the almonds and bacon out into a single layer

Place the sheet tray in the preheated oven and cook for 7-9 minutes.

Remove pan from the oven and allow the coated almonds 15-20 

minutes to cool.  Then, try not eating them all.

 

Allow to cool completely, at least 1 hour before packaging up.

I am packaging up the almonds to give as gifts.  

This time of year you can find adorable containers in every store, 

otherwise, store the almonds in a sealed container or bag at room temperature.

Enjoy!

xo