I was at an event at PolyFace farm and went up to the booth of my friend James Barry of Pluck organ meat spice. James was a chef to Hollywood actors like Tom Cruise and George Clooney, so what he makes is typically pretty yummy. And what was in front of him was a big bowl of sautéd almonds with his Pluck spice on them. Both my oldest son and I had some. Then we had some more. And some more. Finally, we had to step away because this creation of his was so good!
Needless to say, I asked him for the recipe, and I've been making it ever since as my go-to snack. It's easy, tasty, and healthy! I hope you enjoy them as much as my family has. Bon appétit!
Ingredients:
8 oz of sliced almonds (not slivered)
1/2 cup of organic ghee or organic coconut oil
1 tsp salt (or to taste)
2 tsp Pluck (or to taste)
Directions:
Melt the ghee or coconut oil into a frying pan at medium heat. Once melted, pour in the sliced almonds. As the almonds begin to sauté, add the salt and 1 tsp of the Pluck. Be careful not to burn the almonds. I always take them off the burner a bit early. Remove the almonds from the pan. Once cooled, add the second tsp of Pluck.
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