Spicy Almonds Recipe - Cooking Index
Spicy Almonds Recipe - Cooking Index
| 2 | Scallions | |
| 1 1/2 cups | 139g / 4.9oz | Sliced almonds |
| 1 teaspoon | 5ml | Canola oil |
| 1 1/2 teaspoons | 7.5ml | Soy sauce |
| Juice of one lime | ||
| 1/2 teaspoon | 2.5ml | Cayenne pepper |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 3 | Garlic cloves - minced | |
| 4 | Lime wedges - for garnish |
Slice the scallions into thin rings keeping the white and light green parts separate from the dark green parts. Set aside.
Heat large nonstick skillet over medium flame. Add almonds and cook for 2 minutes, tossing frequently, until light brown and smelling toasty. Reduce heat to low. Drizzle oil over nuts and toss well. Sprinkle soy and lime juice over and toss well. Sprinkle cayenne, black pepper, garlic and scallion white/light greens over and toss very well. Continue to cook, stirring and tossing frequently, for 5 minutes or until nuts are dry and scallions and garlic are soft. Add scallion greens, toss again, and serve over poached bass or snapper (a recipe for "Poached Fish" is included in this collection) with a wedge of lime.
This recipe yields 4 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6297 broadcast 10-28 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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