X-marx’s Abraham Conlon and Adrienne Lo are nuts — in a good way. Their confection company, Mama’s Nuts, took off faster than you can say “spicy Sichuan peanuts.”
We’re extra thankful this holiday season because the duo created a recipe just for DailyCandy. They suggest using these spicy gingersnap almonds to garnish fall soups and salads. We suggest serving them at your next party — or eating them straight from the bag.
Mama’s Nuts Spicy Gingersnap Almonds
Makes one pound
¼ c. molasses
½ c. sugar
¼ c. water
¼ tsp. ground cloves
1½ tsp. ginger
½ tsp. black pepper
1 tsp. cinnamon
1 tsp. salt
1 tsp. cayenne pepper
1 tsp. allspice
½ tsp. ground mace
12 oz. toasted, skin-on almonds
1. In a wide, shallow pot, combine molasses, sugar, and water. Simmer to make a thick syrup.
2. When syrup just starts to brown, add spices. Mix to incorporate and bloom.
3. Turn off heat and add almonds. Stir to coat. Continue to stir until almonds separate and sugars crystallize.
4. Spread on a cookie sheet for a few hours to dry.
5. Go nuts.
Available online starting Monday at mamasnuts.com. Because you’re special, you get 10 percent off Mama’s Nuts’ entire site through December 1. Just enter code DCNUTS at checkout.
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