Yield: 3 1/2 cups
|8 ounces||Unpeeled almonds; dark|
|. roasted (see note)|
|½||Vanilla bean; split|
|1||Stick cinnamon; 3 inch|
|1||Bottle gold tequila|
|2 tablespoons||Spicy piloncillo syrup; see|
|. other recipe|
|¼ teaspoon||Pure almond extract|
ú 'h teaspoon pure almond extract Note: Place nuts on baking sheet in 325-degree preheated oven and toast until dark brown, turning occasionally. When done, remove from pan to prevent overcooking.
Coarsely chop nuts. Place in jar along with the vanilla bean and cinnamon stick. Coverwith tequila and steep for 2 weeks in cool, dark place, shaking gently occasionally (a murky sediment is natural).
Strain several times through paper coffee filters.
Add syrup and almond extract in small increments, tasting after each addition, until satisfied with flavor. Pour into sterilized dark-colored jar: allow to set for 2 weeks, adding more syrup if needed.
Pour into pretty decorative jars for gifts. Serve either poured into hot coffee or served over ice in brandy snifters with a twist of lemon .
Nutritlional analsis per ounce: 106 calories, 4 grams fat, 3 grams carbohydrates, 0 cholesterol, 1 milligram sodium, 35 percent of calories from fat .
Source: Tequila: Cooking with the Spirit of Mexico ** Fort Worth Star Telegram -- Food section -- 29 November 1995 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-24-95