(AKA Queenie’s Nuts!)
contributed by Pastry Chef Cory Barrett
Lola and Lolita, Cleveland, Ohio
Plate Magazine, March-April 2010
Non-stick cooking spray as needed
1 cup brown sugar
4 slices cured bacon, chopped
1/3 cup beer
1 tablespoon Kosher salt
Black pepper to taste
1 1/2 cups whole almonds
2 cups sliced almonds
1. Preheat oven to 350°F and line a baking sheet with foil. Spray with non-stick cooking spray.
2. Place brown sugar, bacon, beer, salt and pepper in a saucepan and bring to a boil over medium heat. Boil for 10 minutes, stirring often. Pour in almonds and stir to coat.
3. Spread almond mixture on baking pan and bake for 15 to 18 minutes. Remove from oven and spread onto a sheet of foil while still warm to break up any large clumps.
4. Allow mixture to cool to room temp. Store in a closed container.