Candied Brussels Sprouts and Almonds With Amaretto Glaze
Ingredients
- 2 cups Brussels sprouts, cut in half
- 1 12 cups champagne, or 12 cup apple juice mixed with one cup water
- 2 tablespoons honey
- 12 cup almond liqueur, or 12 cup Amaretto
- 1 pinch chili pepper flakes
- 1 teaspoon cornstarch, mixed with
- 1 teaspoon water
- 1 tablespoon butter
- 14 cup almonds, crushed and toasted
- salt
Directions
Steam Brussels sprouts in champagne till tender-crisp about 5 minutes.Remove brussels sprouts leaving the champange in the pot.
Add honey, Amaretto, and pepper flakes reduce by half.
Whisk in butter and cornstarch slurry.
Toss in nuts.
Toss the cooked Brussels sprouts in the candied nut mixture.
Season with salt.
