Southern Swag Almond Snackers

5
Print Recipe
Serves: 14
Serving Size: 1/4 Cup
Ingredients: 
14.02 oz Bourbon Smoked Almond Apple Clusters (sub recipe)
13.40 oz Cinnamon Sugar Almonds (sub recipe)
2.00 oz Greek yogurt morsels (mini chips)
Ingredients: 
Cinnamon Sugar Almonds
3.00 oz honey
0.50 oz butter unsalted
8.00 oz California almonds (whole, roasted)
0.75 oz coconut sugar (pure, unrefined)
1.00 oz brown sugar
0.10 oz cinnamon (ground)
0.05 oz dried orange peel (powder)
Bourbon Smoked Almond Apple Clusters
3.00 oz honey
0.50 oz butter unsalted
0.50 fl oz bourbon
6.00 oz California Almonds (smoked, rough chop)
3.00 oz California Almonds (sliced)
1.00 oz green apple chips (crispy, broken into rough pieces)
Preparation: 

 1. Place reserved sub recipe of bourbon smoked almond apple clusters, sub recipe of cinnamon sugar almonds, and Greek yogurt morsels in a mixing bowl. Toss to evenly combine.


2. Place Southern Swag Almond Snackers in a sealed container and store at room temperature.

Cinnamon Sugar Almonds

1. Heat honey and butter in a non-stick saucepan. Bring to a boil (without stirring), then simmer 2 minutes.


2. Add almonds and gently stir to combine. Simmer 4 minutes, stirring occasionally, until the almonds have absorbed the honey mixture and are fully glazed. 

3. Place glazed/coated almonds on a parchment lined sheet pan to separate and cool just slightly (but not harden, as cinnamon sugar will not adhere).


4. Place coconut sugar, brown sugar, cinnamon and dried orange peel powder in a mixing bowl and whisk to evenly combine. 

5. Add glazed almonds and toss to lightly coat each almond.


6. Place Cinnamon Sugar Almonds in a sealed container and reserve at room temperature (for Southern Swag Almond Snackers recipe).

Bourbon Smoked Almond Apple Clusters

1. Heat honey, butter and bourbon in a non-stick saucepan. Bring to a boil (without stirring), then simmer 2 minutes.


2. Add remaining 3 ingredients and gently stir to combine. Simmer 3-4 minutes, stirring occasionally, until the almonds have absorbed the honey mixture and are fully glazed (mixture will be sticky).  


3. Remove from saucepan and place glazed/coated almond mixture on a parchment lined sheet pan; separate into rustic bite-size clusters and cool, at room temperature, to harden.


4. Place Bourbon Smoked Almond Apple Clusters in a sealed container and reserve at room temperature (for Southern Swag Almond Snackers recipe).

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Reviews/Comments
July 22, 2016
0
This was the highlight product sample of the show for me!
July 23, 2016
5
Had these at IFT. Phenomenal!
Southern Swag Almond Snackers
  • 14.02 oz Bourbon Smoked Almond Apple Clusters (sub recipe)
  • 13.40 oz Cinnamon Sugar Almonds (sub recipe)
  • 2.00 oz Greek yogurt morsels (mini chips)
100 100 1 10

 1. Place reserved sub recipe of bourbon smoked almond apple clusters, sub recipe of cinnamon sugar almonds, and Greek yogurt morsels in a mixing bowl. Toss to evenly combine.


2. Place Southern Swag Almond Snackers in a sealed container and store at room temperature.

Cinnamon Sugar Almonds

1. Heat honey and butter in a non-stick saucepan. Bring to a boil (without stirring), then simmer 2 minutes.


2. Add almonds and gently stir to combine. Simmer 4 minutes, stirring occasionally, until the almonds have absorbed the honey mixture and are fully glazed. 

3. Place glazed/coated almonds on a parchment lined sheet pan to separate and cool just slightly (but not harden, as cinnamon sugar will not adhere).


4. Place coconut sugar, brown sugar, cinnamon and dried orange peel powder in a mixing bowl and whisk to evenly combine. 

5. Add glazed almonds and toss to lightly coat each almond.


6. Place Cinnamon Sugar Almonds in a sealed container and reserve at room temperature (for Southern Swag Almond Snackers recipe).

Bourbon Smoked Almond Apple Clusters

1. Heat honey, butter and bourbon in a non-stick saucepan. Bring to a boil (without stirring), then simmer 2 minutes.


2. Add remaining 3 ingredients and gently stir to combine. Simmer 3-4 minutes, stirring occasionally, until the almonds have absorbed the honey mixture and are fully glazed (mixture will be sticky).  


3. Remove from saucepan and place glazed/coated almond mixture on a parchment lined sheet pan; separate into rustic bite-size clusters and cool, at room temperature, to harden.


4. Place Bourbon Smoked Almond Apple Clusters in a sealed container and reserve at room temperature (for Southern Swag Almond Snackers recipe).