in case you still need something quick to bake. A couple things. First, I happened to stop into Penzey's the other night to browse the herbs and spices. I love Penzey's for their variety and the fact that there are jars of every herb and spice available so you can smell each one. I fell in love with the Vietnamese Cinnamon and had to bring some home to try. It's an amazingly pungent cinnamon, oh my.
Second, I was browsing my holiday recipes last night and I ran across an old favorite for cinnamon nuts. It's a delicious recipe, but the amount of sugar called for always bothered me. I just happened to have a jug of maple syrup sitting on the kitchen counter and since I had just bought a new cinnamon, I thought, "why not?" Why not, indeed. I've already made my second batch.
2 cups raw almonds (or pecan or walnuts or whatever you have)
1 T maple syrup
1 1/2 teaspoons Vietnamese cinnamon (2 teaspoons if using regular cinnamon)
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Preheat oven to 300 degrees. Toss almonds with maple syrup until coated. Mix cinnamon, clove and nutmeg together and sprinkle over almonds. Mix well. Place nuts on parchment lined baking sheet. Bake 30 minutes, stirring every 10 to prevent burning.
'Tis the holiday season so you must share these...no keeping them all to yourself. See you back here next week. May you find peace and joy in your holiday.