Candied Spiced Sliced Almonds

 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!

I am sharing this with:

Tea Time Tuesday

Tuesday Cuppa Tea 

Friends Sharing Tea

Tea Cup Tuesday 
Roses of Inspiration 
Cooking and Crafting with J & J 

Share Your Cup

Full Plate

Foodie Friday

Weekend Potluck

    Thank you for your visit!  xo

My Favorite "Tearoom" Salad

I LOVE salad & probably could eat one for lunch everyday!  The roasted pecans & the dressing for this salad are from Southern Living.  Add whatever you like in your salad, but definitely try the pecans because they are so good.  You may want to double or triple the dressing & the pecans to have  on hand for another day.   This salad rivals any that you'd get in a fancy tearoom.    Make sure you make the Roasted Pecans first.  Here's the recipe:

For the salad

mixed salad greens

sliced purple cabbage

sliced strawberries (I also like blackberries & blueberries)

cubed avocado

blue cheese, crumbled (or goat cheese is delicious)

diced ham or chicken

Add whatever ingredients YOU love (onion, bacon, etc.)

Roasted Pecans, a few to sprinkle on  (recipe below)

Combine all the salad ingredients in a large bowl; toss well.

Dressing

1/4 cup oil (I like Canola)

2 T. raspberry vinegar (I often sub balsamic)

1 1/2 t. sugar (I use 1 1/2 pkts of Splenda)

1/8 t. salt

freshly ground pepper

Combine oil and remaining ingredients in a jar.  Covers tightly & shake.  Pour over enough to coat your salad; save the rest for another time.

Roasted Pecans

1 T. butter

2 T. sugar

1 T. orange juice

1/4 t. cinnamon

1/8 t. ground red pepper (only if you like a little heat; if not, omit)

1 cup pecan halves

Melt butter in a large skillet over medium heat; stir in sugar & next 3 ingredients.  Add pecans, stirring to coat.  Spread pecans on a lightly greased baking sheet.  Bake at 325 degrees for 15 minutes, stirring very 5 minutes.  Cool completely.  Sprinkle a few on your salad & store the remainder in the fridge for another salad.

Now enjoy a delicious salad for lunch or dinner!