Vanilla Almonds

almonds

(Happy New Year! I meant to post this a couple of weeks ago…but I was visiting family)

I was inspired to make these after watching one of my favorite cooking shows. I knew I would need some quick teacher gifts for the kids (I hope they like almonds!), and some snacks for the party we’re hosting today. I tried a few and I am happy to report that they are really tasty! Our friends loved them and I even had some recipe requests for them ­čÖé Thanks for reading, enjoy.

Vanilla Almonds – adapted from Kelsey’s Essentials

  • 1 egg white
  • 1 tsp. pure vanilla extract
  • 4 cups whole almonds
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon

Directions:

Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.

Sun Dried Tomato Pesto

Quick Post: This pesto has rich flavor and was perfect mixed in to goat cheese for stuffed chicken breasts. I plan on using this again in some pasta and probably tossed with some kind of mild white fish. I bet it would taste amazing spread onto a grilled chicken sandwich – I’ll have to try that too ­čÖé I had just enough sun dried tomatoes left for this and the food processor makes this a breeze to whip up. Also, the recipe makes about two cups and keeps well in the fridge for up to six weeks according to the author. Thanks for reading, enjoy!

Sun Dried Tomato Pesto – adapted from Imafoodblog

  • 1/2 cup packed basil leaves
  • 1/2 cup toasted whole almonds
  • 4 garlic cloves
  • the zest of one lemon
  • 1/4 tsp coarse salt
  • 1 generous packed cup sun-dried tomatoes
  • 1/4 cup grated Parmesan cheese
  • 1 cup extra virgin olive oil
Directions:
An hour before you make this, soak your sun dried tomatoes in hot water for at least an hour. Drain and slice, set aside.

Toast your almonds in a dry shallow pan. They will take about 10 minutes, and you will smell when they are done.

In a large food processor, combine the basil, toasted almonds, garlic, lemon zest, and salt. Process until coarsely chopped.

Add the sun dried tomatoes and parmesan cheese and process until the tomatoes are coarsely chopped.

Now stream in the olive oil slowly and process until the pesto comes together.

Serve immediately or store in an air tight container in the fridge for up to 6 weeks.