Sometimes I wonder if I’m going nuts anyway. It’s been one of those weeks. Work is beyond stressful at the moment, which I’m not used to at this time of year (nor do I really like it). We’ve got holiday parties to attend, the kids’ classroom parties to get ready for, Mike’s wrapping up his semester of teaching (finals to grade!), we have birthdays to celebrate and we’re planning to host Christmas at our house. And speaking of Christmas we haven’t even started shopping yet. Yikes!
So what’s a crazed, stressed out girl to do? Make a dessert – an Uzbek dessert! Miss A and I came across a recipe called Shakarli Bodom (sugar-coated almonds) and instantly knew it was for us. It’s got nuts and it’s loaded with sugar.
The almonds became much more difficult to stir the longer they were in the pan as nearly all the liquid is absorbed. At this point we turned them out onto a parchment lined baking sheet to cool and dry.
I was the first to sample our shakarli bodom and I about fell over. These little candied nuts are good. Seriously good. It was all I could do to keep to a handful. They are sweet. Very sweet. But not sickeningly sweet in my opinion. 4 spoons. Definitely 4 spoons.
Miss A was also a big fan. She thinks this Uzbek recipe is as good as any candy and gave it the full 4 spoons too. I lovingly blame her for my sugar addiction. I was never a big dessert eater until I was pregnant with my little girl. Then I swear for the entire eight months I carried her around I HAD to have dessert every single night. Fortunately I don’t have quite that need anymore, but I guess it’s no surprise that she’s a sugar nut (no pun intended) now.
Mike also enjoyed the nuts, but he wasn’t as excited as Miss A and I. Still he came in with a solid 3 spoons. Mr. N, however, was not thrilled with the nuts. He gave them between 1 and 2 spoons. He liked the sweetness, but not the actual almond.
Not to worry about Mr. N though. We’re going to make a spicy nut to go along with these for our holiday parties and I think he’ll be a bit happier about that. So will I – sweet and spicy! Yum!
Well, we sure had fun with Uzbekistan. We had no idea we’d find so much deliciousness. (At least Mr. N enjoyed the Palov!) Now we’re going to wrap-up the month with a few holiday recipes and then it’s my turn to spin the globe!
Print this recipe: Sugar-Coated Almonds