This is a tried and true, Rebecca-original recipe. The Agave thickens in the saucepan and then carmelizes in the oven, for that sweet tooth satisfaction without the sugar. Once, it was brought to a party and I noticed people chowing down on it before the girl who brought it said “It’s your recipe.” I was so happy 🙂 Agave nectar carmelizes very hard, so it is essential to butter the foil on the pan before baking. The mixture comes out of the oven thick and syrupy, but don’t be fooled. It gets hard very quickly. I also recommend not waiting for the frying pan to cool completely before cleaning it, otherwise you’ll get stuck with a messy, carmel-ish mess. And DON’T wait too long after taking them out of the oven to transfer them to the serving dish. The foil does make cleanup a breeze, though!
You can serve these atop cakes, ice cream, or just plain.
Cinnamon Nectar Nuts
½ cup water
½ cup Agave Nectar
1 T. cinnamon
¼ t. salt
3 cups almonds
Preheat oven to 350o
Combine water and Agave Nectar in medium frying pan. Add cinnamon and salt and incorporate. Add nuts. Cook over medium heat (stirring occasionally) until water is nearly evaporated and mixture is thick. (4-7 minutes)
Pour nuts onto a buttered, foil-covered cookie sheet (butter foil beforehand to avoid sticking.)
Cook in the oven for 10 minutes. Take out and flip/stir. Cook on other side for 6 minutes. Let cool for 10 minutes.
YIELD: 3 cups