Today is another beautiful day in Texas and I'm having my favorite salad with a sprinkle of candied spiced almond.
This cheerful teacup is one that my sister found in a thrift shop in Columbus, Ohio. It's a cup that was made in Bavaria, Germany, but it's signed by Flossie Umberger, in gold paint. I'm thinking that Flossie possibly painted the design onto the cup and saucer at a later time?
Here's a salad that I fix everyday for lunch. I've shown this salad before, but I vary it with the toppings. I love the crunchiness that the sliced almonds give. You can find my favorite Balsamic Salad Dressing recipe here.
I like to make a quantity of these almonds and keep them in a quart jar in my fridge. These will last me several weeks. If you like a little crunch in your salad, I hope you try these these soon.
Candied Spiced Sliced Almond
3 cups sliced almonds
2 Tablespoons butter
2 Tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
In a large nonstick skillet melt the butter and then add the sliced almond. Sprinkle on the sugar and all seasonings on and stir. Toast the almonds over medium heat, stirring occasionally to keep the almonds from burning. When the almonds are a golden color and toasted, turn off the heat and let cool. Stir the almonds to avoid clumping and store in a container in the fridge. Serve on your favorite salad.
News on my Son:
Some of you know that my son, Mike, who has been here with me for the past two years, went in to have the "trial" spinal cord transmitter implant, last Friday. It was about an hour procedure and then an hour in the recovery room and then home. He is learning how to tweak the remote to change settings for the pain in both of his legs. Hopefully on Wednesday, he will have the wires removed and then make an appointment with a surgeon to have the actual wireless transmitter implanted. Thank you for all your well wishes, concern, and prayers. They are much appreciated!
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Thank you for your visit! xo