Pickled Celery Spiced Almonds
Pickled Celery Spiced Almonds
- Level: Intermediate
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 351
- Total Fat
- 29
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 145
- Total: 2 hr 30 min
- Prep: 30 min
- Cook: 2 hr
- Level: Intermediate
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 351
- Total Fat
- 29
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 145
- Total: 2 hr 30 min
- Prep: 30 min
- Cook: 2 hr
Ingredients
Sweet Pickling Liquid:
1 cup sugar
2 cups white vinegar
3 cups water
4 juniper berries
6 coriander seeds
1/2 sliced white onion
1/2 sliced carrot
8 peppercorns
Pickled Celery:
2 cups Sweet Pickling Liquid
2 celery hearts, peeled to remove green outer skin and quartered into 2-inch sticks
2 celery hearts, peeled to remove green outer skin and quartered into 2-inch sticks
Spiced and Candied Almonds:
3 cups sliced almonds
2 1/2 teaspoons cayenne pepper
1 teaspoons ground black pepper
1 cup powdered sugar
About 2 cups canola oil
1 teaspoon salt (fine)
Directions
- Sweet Pickling Liquid: Bring water to a boil. Add sugar, let dissolve, then add vinegar. Remove from heat and add remaining ingredients. Allow liquid to cool completely or to rest overnight. Strain out ingredients only when ready to use.
- Pickled Celery: Place celery in a mixing bowl and cover with pickling liquid. Let sit for 2 hours. Strain off liquid and serve.
- Spiced Almonds: In a saucepan, flash-boil the almonds for 30 seconds in boiling water. Strain them into a mixing bowl. Toss in powdered sugar until evenly coated. In another saucepan, heat 1 inch of oil to 275 degrees F. Fry a batch of the almonds in the oil until their color begins to deepen (light golden, not dark). Using a slotted spoon, remove them from the oil and place them in a second mixing bowl. Gently sprinkle the nuts with cinnamon, cayenne and salt. Repeat with a second batch of almonds, adding them to the bowl of already spiced nuts. When all of the almonds have been added to the bowl, store them in a zip-top plastic bag or airtight glass/plastic container. Let cool at least 2 hours before serving.
- Series: Kitchen Conspirators Episode: High Society - Cuisine (Ep. 2: Part 5)
Looking for Something Else?
Fudge Factor
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Hungry Girl's Chocolate 911 Feb 4, 2011
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Craving: Chocolate Cake Jan 27, 2011
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Sifted: Birthday Doughnuts, Crepe Cupcakes and Carrot Cake Pancakes Mar 21, 2012
Chocolate Matzo Brittle Apr 13, 2011
How to Chop and Melt Chocolate
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.
