My friend, Rita Barry, who will soon have a new book released, has shared another delicious easy recipe that is great with cocktails.
Spicy Almonds
1/2 lb (2 cups) organic almonds
1/2 tsp oil
1 tbsp naturally brewed soy sauce
1/4 tsp cayenne pepper
1/4 tsp sea salt
Directions:
Gently heat the oil in a frying pan and then add the almonds.
Stir frequently for 3-4 minutes until the almonds are golden brown.
Remove pan from the heat, add soy sauce, cayenne pepper and salt, stir then return the pan to the stove.
Cook for a further 1-2 minutes until the sauce has covered the almonds, stir frequently.
Remove from the stove and leave to cool before serving.
This is a recipe, which has a Moorish feel about it, reminds me of the Andalucia region of Spain. The Moorish heritage is most visible around the Alhambra Palace area in Granada. The rich color of the soy sauce and the flavor of cayenne pepper bring together a delicious mix of tastes which make these almonds a great accompaniment to a glass of wine or cool fruit drink.
Tip: For a stronger flavor and a darker look, the naturally brewed soy sauce can be replaced with a dark soy sauce.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
