I made a batch of these yesterday and I have to say...they're the kind of things you don't want to be alone in the house with. smileys/wink.gif I'm not a big fennel fan, but these were amazing. Perfect for holiday entertaining...or to balance out a care package.
Glazed Red Pepper-Fennel Almonds
Bon Appétit | February 2003
These can be prepared one week ahead.
Servings: Makes 1 cup.
Ingredients
Nonstick vegetable oil spray
3 tablespoons sugar
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1 teaspoon salt
1 cup whole almonds
1 tablespoon water
Preparation
Preheat oven to 325°F.
Line heavy baking sheet with foil; spray with nonstick spray. Combine sugar, fennel seeds, crushed red pepper, and salt in medium bowl. Mix in almonds and 1 tablespoon water. Spread mixture on prepared baking sheet in single layer. Bake until sugar melts and almonds are deep golden brown and glazed, stirring often, about 22 minutes. Separate almonds with fork; cool completely on sheet. (Can be prepared 1 week ahead. Store in plastic bag.)
Transfer almonds to bowl and serve.
http://www.epicurious.com/recipes/food/views/107680?cached=F&savedReview=true
Glazed Red Pepper-Fennel Almonds
Bon Appétit | February 2003
These can be prepared one week ahead.
Servings: Makes 1 cup.
Ingredients
Nonstick vegetable oil spray
3 tablespoons sugar
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1 teaspoon salt
1 cup whole almonds
1 tablespoon water
Preparation
Preheat oven to 325°F.
Line heavy baking sheet with foil; spray with nonstick spray. Combine sugar, fennel seeds, crushed red pepper, and salt in medium bowl. Mix in almonds and 1 tablespoon water. Spread mixture on prepared baking sheet in single layer. Bake until sugar melts and almonds are deep golden brown and glazed, stirring often, about 22 minutes. Separate almonds with fork; cool completely on sheet. (Can be prepared 1 week ahead. Store in plastic bag.)
Transfer almonds to bowl and serve.
http://www.epicurious.com/recipes/food/views/107680?cached=F&savedReview=true