A few years ago I made one of the most unique discoveries. While shopping at the Napa Farmers Market held at Oxbow Public Market, I stumbled upon “The Smoked Olive”. I soon learned that this award winning couple from
Napa created a patent pending
process for literally smoking olive oil which infused the earthy smoke flavor
right into the oil – the result was spectacular. Then to push things over the top, they had
smoked brown sugar – I know – shut the front door – right? I can literally eat a spoonful of the brown
sugar and be in foodie heaven. The
combination of the rich sweet flavor and the hint of smoke is so over the top
divine. You can find all of their
products on their website along with the brown sugar at Sur la Table and the
olive oil at Williams Sonoma. Both
products are worth purchasing – trust me.
Thought I would create a flavored nut recipe utilizing the smoked brown sugar to demonstrate the various uses for this treat. As I am writing this post, I am nibbling on them and quite frankly I need to move them to another room pronto or else I will finish the bowl. I made a batch for Friday Night Bites and I know hubby will devour these. The end result is a crunchy, smoky, sweet and ever so delicious snack.
This weekend I am hosting our annual ornament exchange party at my house with all of my college friends and their hubbies – honestly I can’t wait. I think I might just have to whip up another batch and serve these at the party. I can guarantee they will be gone swiftly.
Smoked Brown Sugar Almonds
2 ½ Cup Dry Roasted Almonds, Salted
¼ Cup Smoked Brown Sugar
3 T Butter
1 T Olive Oil
1 teaspoon Ground Cumin
1 teaspoon Salt
Preheat oven to 275 degrees
To a large bowl add butter and olive oil and melt in microwave. Next add the brown sugar, cumin and salt to the mixture. Heat for 30 seconds in microwave to begin to melt the sugar. Remove and add the nuts and mix well. Spread evenly onto a cookie sheet and cook for 30 minutes at 275 degrees. Remove from oven and gently toss then return to a 200 degree oven for an additional 30 minutes. Toss after removing and let cool. Store in an airtight container for up to 5 days.