Hey hey! I’m back. I am alive. I didn’t mean to just leave for like 3 weeks but there was only so much I could do last weekend (when I got home) with jet lag and the impending return to school.
I also discovered that during the two weeks in which I was away, the sun started setting approx. 500% earlier than usual. Coupling that with the regular afternoon rain sessions we’ve had, by the time I was getting home after school this week, it was so dark that my camera couldn’t even focus on stuff. THAT’S PRETTY DARK GUYS.
But I did turn pecans and almonds into crystallised, golden, snack drugs for your eyes and for my eating.
Can someone explain to me why it’s impossible to buy roasted almonds with interesting sweet flavours in the UK? I’m jealous of America with all of the vanilla roasted almond snack packs. I want snack packs! I want vanilla almonds! *grabby hands*
I’m pretty glad / mad that these are so easy to make. Glad because they’re DELICIOUS. Mad because the recipe makes a lot and I have no self control when it comes to eating these.
Pretty sure you know what I mean if you’ve had candied almonds or pecans before.
In other news! I am…
..waiting for my New York film to be developed soo I’ll probably do a little post about the (ridiculous amount of ) food I ate soon.
.. stunned to be Saveur’s pick for their ‘Sites We Love’ this week – there’s an interview thing here : )))))
.. also incredibly thrilled to say that there’s a little spotlight on me in the *just* released ‘Baked’ issue Nº 2 of Cherry Bombe Magazine (seriously one of the coolest magazines I’ve ever read. It’s all about women, food and fashion). Check out page 35, where you will also find a surprise fact, eh heh heh 😉
- ½ an egg white
- 1 tbsp vanilla extract
- 2 cups almonds
- 1 cup pecans
- ¼ cup maple syrup
- 3 tbsp granulated sugar
- 3 tbsp flax seeds (optional)
- large pinch of salt
- Preheat your oven to 250 F (120 C). Line a cookie tray with baking paper.
- Whisk together the ½ egg white and vanilla extract with a fork until slightly frothy. Add the almonds and pecans and stir until coated. Pile onto the lined tray (leave behind any excess liquid in the bowl). Pour the maple syrup over the pile of nuts then sprinkle on the sugar, flax seeds and salt. Use your hands to toss the nuts with these ingredients, then spread out in a single layer over the cookie tray.
- Bake for 15 minutes, remove from the oven and stir around. Then put back into the oven and increase the heat to 350 F (180 C) - bake for a further 8-10 minutes until the nuts are toasted. Let cool then store in an airtight container.