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Archive for October 20, 2014

TIP OF THE DAY: Pumpkin Spiced Almonds

The roasted almonds are sweetened with sugar, brown sugar and honey, and spiced with cinnamon, cloves, ginger, and pumpkin powder (dried, ground pumpkin—look for it at natural food stores or online). The 19.75-ounce can is available at retailers nationwide (approximately $9.95 depending on retailer).

It’s easy to make spiced nuts—almonds, pecans, walnuts or other favorite—to enjoy:

  • With cocktails
  • As snacks
  • As garnish for cakes, cupcakes, puddings, ice cream and other treats
  • In green salads with goat cheese or blue cheese
  • As sides with coffee, tea and hot chocolate
  • As gifts, in a small tin, plastic container or cellophane bag tied with ribbon

 
RECIPE: PUMPKIN SPICED NUTS

We adapted this recipe from one by Spice Islands. The nuts can be made up to three days ahead. Store in an airtight container at room temperature. If you’re making a lot, it’s best to make them in small batches to ensure that the nuts are thoroughly coated.

   

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Limited Edition Planters Pumpkin Spice Almonds. Nuts are better-for-you for snacking; these Planters nuts have 5 grams of protein in every serving.

 

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Seasonal snacking: Planter’s Pumpkin Spiced
Almonds. Photo by Hannah Kaminsky | THE
NIBBLE.

 

Ingredients

  • 1/3 cup light corn syrup
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin powder
  • 1/8 teaspoon finely-ground pepper
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove or nutmeg
  • 2 cups almonds

 
Varying The Spices

Instead of a pepper-allspice blend, you can use cayenne and other favorites. There is no right or wrong combination: just what you like. For an herbal edge, we often add rosemary or sage. Consider adding:

  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried ground orange peel
  • 1/2 teaspoon ground rosemary
  •  
    Preparation

    1. PREHEAT oven to 325°F. Spray a baking sheet with cooking spray.

    2. COMBINE corn syrup, sugar, salt, black pepper, allspice and white pepper in a bowl. Add pecans; stir gently to coat. Transfer to prepared baking sheet.

    3. BAKE almonds for 5 minutes; stir. Bake for 7 to 10 minutes more, stirring every 2 to 3 minutes. Transfer pecans to a sheet of wax paper. Separate nuts with a fork. Cool.

      

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    FOOD FUN: Candy Corn Macarons

    Dana’s Bakery makes delicious macarons; they’ve been a NIBBLE Top Pick Of The Week, and a favorite gift we send to macaron lovers (the Macaron Of The Month Club is a luxurious gift for the connoisseur).

    The cookies are both tender and tantalizing, thanks to Dana’s eye for color and palate for flavor. We haven’t found more creative offerings anywhere.

    The “Flavor of the Month” for October is Candy Corn, is a vanilla macaron in candy corn colors—orange, white and yellow. And surprise: There’s a piece of candy con embedded in the filling.

    Candy Corn macarons are available until October 31st at DanasBakery.com or by calling 1.800.477.1816 ($30 for twelve).

    Bonus: All macarons are made with gluten-free almond flour.

     

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    A sophisticated macaron interpretation of candy corn. We love it! Photo courtesy Dana’s Bakery.

     

    THE HISTORY OF MACAROONS & MACARONS

      

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