Pickled Celery Spiced Almonds

Recipe courtesy of Cooking Channel

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Pickled Celery Spiced Almonds

Name: Pickled Celery Spiced Almonds
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 20 servings
Ingredients: 1 cup sugar; 2 cups white vinegar; 3 cups water; 4 juniper berries; 6 coriander seeds; 1/2 sliced white onion; 1/2 sliced carrot; 8 peppercorns; 2 cups Sweet Pickling Liquid; 2 celery hearts, peeled to remove green outer skin and quartered into 2-inch sticks; 2 celery hearts, peeled to remove green outer skin and quartered into 2-inch sticks; 3 cups sliced almonds; 2 1/2 teaspoons cayenne pepper; 1 teaspoons ground black pepper; 1 cup powdered sugar; About 2 cups canola oil; 1 teaspoon salt (fine)

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Level: Intermediate
Total: 2 hr 30 min

Prep: 30 min
Cook: 2 hr

Yield: 20 servings

Level: Intermediate
Total: 2 hr 30 min

Prep: 30 min
Cook: 2 hr

Yield: 20 servings

Ingredients

Sweet Pickling Liquid:

1 cup sugar

2 cups white vinegar

3 cups water

4 juniper berries

6 coriander seeds

1/2 sliced white onion

1/2 sliced carrot

8 peppercorns

Pickled Celery:

2 cups Sweet Pickling Liquid

2 celery hearts, peeled to remove green outer skin and quartered into 2-inch sticks

Spiced and Candied Almonds:

3 cups sliced almonds

2 1/2 teaspoons cayenne pepper

1 teaspoons ground black pepper

1 cup powdered sugar

About 2 cups canola oil

1 teaspoon salt (fine)

Directions

Sweet Pickling Liquid: Bring water to a boil. Add sugar, let dissolve, then add vinegar. Remove from heat and add remaining ingredients. Allow liquid to cool completely or to rest overnight. Strain out ingredients only when ready to use.
Pickled Celery: Place celery in a mixing bowl and cover with pickling liquid. Let sit for 2 hours. Strain off liquid and serve.
Spiced Almonds: In a saucepan, flash-boil the almonds for 30 seconds in boiling water. Strain them into a mixing bowl. Toss in powdered sugar until evenly coated. In another saucepan, heat 1 inch of oil to 275 degrees F. Fry a batch of the almonds in the oil until their color begins to deepen (light golden, not dark). Using a slotted spoon, remove them from the oil and place them in a second mixing bowl. Gently sprinkle the nuts with cinnamon, cayenne and salt. Repeat with a second batch of almonds, adding them to the bowl of already spiced nuts. When all of the almonds have been added to the bowl, store them in a zip-top plastic bag or airtight glass/plastic container. Let cool at least 2 hours before serving.
Series: Kitchen Conspirators Episode: High Society - Cuisine (Ep. 2: Part 5)

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Pickled Celery Spiced Almonds

Sweet Pickling Liquid:

Pickled Celery:

Spiced and Candied Almonds:

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