Chilli Fennel Roasted Almonds & a trip to Tongariro
- “Why don’t we do the Tongaririo Crossing before winter appears?”, someone said “It’s meant to be the most beautiful one day hike in New Zealand”. What a great idea, I had always wanted to see the beautiful scenery of the alpine meadows to the mountain summit of the active volcanos with crater lakes, lava flows and volcanic dessert during the summer. We have spent a few winters up there snowboarding but with all the luxury of chair lifts taking us to the top. Needless to say when we put up our hands to join the group we hadn’t even taken into consideration the fact that it is an eight hour hike, not a ramble, but a real hike…with real boots! We’re a pretty fit pair but never go hiking, we prefer boards under our feet when we do sport. No hassle, we just need to get the boots and and do a bit of training before and we would be set, after all we have a few months to prepare. Well we bought the gear, I look rather dapper if I say so myself with all my Kiwi Ice Breaker kit but we neglected the training and guess what, we go in two days! Eeek! But don’t worry, I have taken the most important thing into consideration, the hiking snacks (courtesy of Epicurious.com) so all is not lost! Chilli Fennel Roasted Almonds will save the day!
- I’ll update you after the weekend of how it all went!
- 3 tablespoons sugar
- 2 teaspoons fennel seeds
- 1 teaspoon dried crushed red pepper
- 1 teaspoon salt
- 1 cup whole almonds
- 1 tablespoon water
- Preheat oven to 160°C.
- Line heavy baking sheet with foil and spray with nonstick spray.
- Mix sugar, fennel seeds, crushed red pepper, and salt together.
- Add almonds and 1 tablespoon water.
- Spread mixture on prepared baking sheet in single layer.
- Bake until sugar melts and almonds are deep golden brown and glazed, stirring often, about 22 minutes.
- Separate almonds with fork; cool completely on sheet.