Looking for a snack that is out-of-the-ordinary, full of flavor, and goes perfect with your tea?
This recipe brings a lot of flavors – sweet, smoky, slightly salty and nutty. Bet you can’t eat just one!
Here’s the recipe:
Lapsang Glazed Almonds
8 oz. organic raw almonds
3/4 cup turbinado sugar (the “in the raw” stuff)
1 tablespoon lapsang souchong, dry
1 teaspoon kosher salt
Vegetable oil for deep-frying
In a small sauté pan, lightly toast the tea leaves over low heat until lightly fragrant, about 2 minutes. Put in a food processor with salt, and pulse mixture to a powder.
In a saucepan filled with boiling water, blanch the almonds for one minute and strain. Toss with sugar while hot.
In a deep fryer or a large saucepan, heat the oil to 430 degrees F. Deep fry the nuts until the sugar caramelizes, about 4-5 minutes, then transfer to a baking sheet lined with parchment paper. While they are still hot, sprinkle with the tea powder and toss well.
Spread out the almonds and let them cool completely.
(note: if you really aren’t a Lapsang Souchong fan, Assam Finest works well, too, imparting a malty flavor)