Ever since Nazim and I got married, we’ve never stopped having friends over — especially for dinner — because food, wine, and a shared table have always been the best vehicles for good conversation, meeting new people, and maintaining old friendships. It’s hardly worth repeating, but over a good meal the soul feels lighter and everything becomes more pleasant.
However, what for me is a simple principle is, for Nazim, a religion (made all the more inalienable by the fact that the tireless cook is always me). Every time he meets someone — an individual, a couple, or even an entire group — whom he finds interesting, he invites these strangers over for dinner: “because we just love spontaneous get-togethers.”
Even though I never chose the restaurant business as a career, I usually give in quite peacefully to new acquaintances, last-minute invitations, and dinners for four that, by seven in the evening, have somehow turned into dinners for eight. I’m used to keeping a well-stocked pantry so I can throw together a satisfying meal in no time — but sometimes Nazim confuses the fridge with Mary Poppins’ bag. Looking at me with those innocent puppy eyes, he’ll regularly say: “Come on, let’s just make something simple — a quick pasta with tomato sauce!”
(And here, I’d like to point out the improper use of “let’s,” since he never actually lifts a finger.)
In situations like these, a recipe like the one we’re sharing today can come in handy — a quick sweet treat for an impromptu dinner.
Sugared almonds make a lovely, light dessert, but they can also be served with tea or coffee in the afternoon. They keep well and everyone loves them. Let’s call them a little survival trick for those of us with eternally enthusiastic partners who are impossible to keep in check.
SUGARED ALMONDS ITALIAN STYLE
Ingredients:
• 300 g almonds with skin (good quality)
• 300 g granulated sugar
• 150 g water
• 1 teaspoon cinnamon
• Grated peel zest of ½ orange
Combine all the ingredients in a steel pan (not non-stick) and place it over medium-low heat. Stir continuously until the sugar has completely dissolved.
After a short while, the mixture will become syrupy and then start to foam slightly. Keep stirring without stopping for a few more minutes, then remove the pan from the heat. Continue stirring until the sugar crystallizes and coats the almonds completely.
Using a spoon, transfer the sugared almonds onto a steel tray (or any non-porous surface) and let them cool completely.
Just a warning — keeping these at home is dangerous! If you decide to make a double batch because your partner is even worse than mine, hide them somewhere out of sight — otherwise, trust me, they won’t last long!
Betti