When I'm invited to parties, I never know what to bring. There's the
usual suspects -- chips and salsa or Chex-Mix -- but I've always wanted
something unique, a conversation-starter.
I might have found it when New York Magazine recently named its best bar snack: almonds roasted in bacon and maple syrup, a specialty at the New York restaurant Buttermilk Channel. The magazine offered a rough guide on how to make it and from there it was trial and error figuring out my own version. This quick, easy blend offers something most people have never seen before and tastes great.
It calls for four simple ingredients: whole almonds, bacon, mustard powder, maple syrup.
Heat oven to 350 degrees. Throw the bacon strips in a frying pan. While
they get sizzling, lay the almonds flat on a baking sheet covered in aluminum foil (so the almonds don't stick to the bottom). When the bacon gets good and frying, turn it and there will be a lot of bacon
grease in the bottom of the pan. Pour that grease onto the almonds
until they are lightly and evenly coated. Stick the pan back on the stove top to
keep the bacon cooking and throw the almonds in the oven for 10 to 12
minutes depending on how toasty you like them.
While the
almonds are toasting, the bacon should begin to get nice and crisp. You
want it very crispy so it breaks apart easily. Once it's crispy, chop it into the size of
the almonds. Don't throw away the bacon grease. When the almonds finish roasting, take them out of the oven and put them into a pot. Add the bacon pieces, bacon fat from the pan, mustard powder and stir. Once the almonds are evenly coated, add
the maple syrup and put the pot on a stove top on low heat (I just turned off the stove top I had used for the bacon and by the time I put the pot on it, it was down to the right temperature). At the low heat, the maple syrup will start to thin out and coat the almonds. Get the syrup evenly over the almonds and take off the heat.
At this point I put the mixture back on the tray I had used to cook the almonds. You can leave the mixture in the pot. It doesn't matter. Just add a little salt, let it cool and you're done. You now have maple and bacon roasted almonds!
sweetness. Also, definitely err on the small portion size with this snack because it is so rich. The 1/2 pound of almonds made more than enough for six people but be warned. These things are addicting.
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I saw that the other day (it was a recorded show so it was old). It looked and sounded so good. I plan to try it but its more like a "ok looks like he put 2 cups of almonds in there, 1 tsp mustard powder" etc LOL. Good luck with yours : D
I recently saw Drink Up on Cooking Channel, and the show was centered on two places in NYC, one of which was Buttermilk Channel. You might want to check their site and see if you can stream the show because the sous-chef demonstrated the amazing maple-bacon almonds. He cooks chunks of applewood smoked bacon to render the fat and pours off some of that fat. Then to the skillet, he adds the almonds to toast them and then the maple syrup and mustard. Using a skillet to toast the almonds makes sure they won't scorch because you can smell them. Have that sheet pan ready because after it has bubbled and thickens, the syrup cooks down and you dump them on the sheet pan. Salt - he recommended Kosher - and cool for a few hours. The only thing they left off was the amount of each ingredient, so your experiment really helps. :-) I'm making these guys for New Years but hope to get to Buttermilk Channel someday to try the real deal. Happy New Year!
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