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Thursday, February 19, 2009


Created by Cory Barrett, pastry chef of Michael Symon Restaurants in Cleveland, Ohio (chefs Symon and Barrett can be seen competing on Iron Chef America on the Food Network).

Makes 4 cups

Cooking Spray
1 cup brown sugar
4 slices bacon, chopped
1/3 cup beer (any type)
1 tablespoon salt
Black pepper to taste
1 1/2 cups whole almonds
2 cups sliced almonds

1. Preheat oven to 350 ̊F. Line a rimmed baking pan with foil; spray foil with non-stick cooking spray and set aside.

2. Place brown sugar, bacon, beer, salt, and pepper in a medium saucepan and bring to a boil over medium heat.
Boil for 10 minutes stirring often. Pour in both types of almonds and stir well to coat all of the almonds.

3. Spread almond mixture in an even layer on baking pan and bake for 15–18 minutes. Remove from oven, and spread
onto a sheet of aluminum foil while still warm (breaking apart any large clumps). Allow mixture to cool to room
temperature and store in a closed plastic container at room temperature for up to three days.

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