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.