Sunday, December 14, 2008

Glazed Sesame Almonds~

I love these little sesame coated crunchy nibblies..
Not too spicy not too sweet and the perfect crunch to add to your holiday table..
I made them a few years ago..and have been repeating myself ever since.
The recipe is courtesy of Canadian Living Holiday Baking .
I miss the show.. we used to have it as a TV show and it's long gone..
Wish it would come back.
I learned so much from that charismatic,charming,intelligent trio.
Elizabeth Baird et al..Miss you:)

They are quite addictive..They go well with cheese.. wine.. baguette..terrines.. ..And they whip up in a moment.


3/4 cup (175 mL) granulated sugar
3/4 cup water
3 cups (750 mL) whole unblanched almonds
2 tbsp (25 mL) sesame seeds
1-1/2 tsp (7 mL) sea salt
1/4 tsp (1 mL) each cayenne pepper and ground ginger

Line rimmed baking sheet with foil; grease and set aside.

In saucepan, bring sugar and water to boil, stirring until sugar is dissolved. Boil for 5 minutes. Remove from heat. Stir in almonds; let stand, stirring often, for 5 minutes.

Meanwhile, in bowl, stir together sesame seeds, salt, cayenne pepper and ginger. Using slotted spoon, spoon almonds into bowl; toss to coat. Discard sugar mixture. Spread on prepared pan; roast in 350°F (180°C) oven, stirring once, until caramel colour, about 20 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 2 weeks or freeze for up to 1 month.)


  1. Monique, even though I can't get that t.v. show here in MI., I am just as content to ogle over your yummy results! Messy bird coop.

  2. Monique, they do look addictive, but almonds are healthy, so no harm done :)

  3. Nana, they look delicious! and you are on ts :) Congrats!

  4. What stars we have! The nuts look delicious, and what a wonderful gift!

  5. they look great! I have never heard of that combo before.

  6. Thanks!
    It's so nice to also meet new people with similar interests.!

  7. they look so pretty, the lighting is wonderful too~

  8. Double YUMM! Thank you for sharing the recipe Monique. I would love these, and know lots of others who would, too! :)

    As always, your photos are works of art. Very, very nice.