Almond Jelly Chunks With Sweet Tangy Longan Food

ALMOND JELLY CHUNKS WITH SWEET TANGY LONGAN

Steps:

• Combine milk & sugar, bring to a boil and stir frequently while taking care not to let the milk boil over. Turn off the flame.
• Stir in the almond extract.
• In a separate small bowl, pour in some of the hot milk & sprinkle in the gelatin powder. Whisk until dissolved with a fork.
• Return & stir the gelatin mixture into the rest of the hot milk.
• Pour into a square wet mould & store in refrigerator until set & chilled through (I usually make this in the morning or afternoon & leave it in the fridge until after dinner).
• Cut into little cubes or diamonds.
• In a large bowl, combine the longan & its syrup with the lemon zest & juice.
• Add in very cold water until the mixture is not too sweet (I don't like mine very sweet so I usually add in more or less a cup).
• Gently stir in the almond cubes/diamonds & scatter a handful of ice cubes if desired.
• You can also toss in a few split maraschino cherries, if you like!
• Put out serving bowls and let everyone serve themselves =) Enjoy!

SWEET AND SPICY ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Combine egg white and vanilla in large bowl; beat until frothy. Add almonds and toss to coat. Pour almonds into a mesh strainer to drain excess liquid, 5 to 10 minutes. Return strained almonds to the bowl.
• Stir white sugar, brown sugar, cinnamon, chili powder, and salt together in a bowl. Sprinkle sugar mixture over almonds and toss to coat evenly. Spread coated nuts evenly onto prepared jelly roll pan.
• Bake, stirring every 20 minutes, until the seasoning clings to the almonds, about 1 hour. Allow to cool completely before storing in an air-tight container.

SWEET AND SPICY ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

ALMOND JELLY

Steps:

• Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
• Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.