Ingredients
Amount Ingredient Preparation
8 ounces almonds unpeeled dark, roasted see note
1/2 each vanilla bean split
3 inch cinnamon stick
1 bottle tequila gold
2 tablespoons piloncillo syrup spicy, see other recipe
1/4 teaspoon almond extract
Directions
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. Cover with 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 .
