Tarragon Almonds

4 Jun

This is another recipe I made for my college get-together using ingredients from my CSA box, tarragon.

Tarragon is a new herb for me.  It’s not something you use in Latin cooking at all.  But it’s “licorice-y” taste gave me the idea to pair it up with something sweet and salty at the same time.  I already showed you my Rosemary Almonds, so I decided to give it a go with tarragon to see how people would receive them.

The test was a success… people were asking me what was in them.  Hold on… not just anyone was asking – my friend Mariví, the most finicky eater of all my friends, and Alejandro, the husband of my friend Angie, who always comes to my dinner parties after eating something before.   They were all over the bowl of almonds… 

I guess they don’t serve these at the Argentinean restaurant next door to my house…


 Tarragon Almonds


1 cup of raw almonds
2 tbs maple syrup
2 tbs maple sugar
½ tsp kosher salt
A few grinds of the peppermill
1 tbs fresh tarragon, chopped finely


  1. I prefer to skin the almonds… so you need to do this in advance using the method I show you here.
  2. After the almonds are skinned and dry, toast them in a 350F oven for about 15-20 minutes.  Keep an eye on them… they will take a bit longer than skinned almonds because we’ve soaked them in water, but they could burn if left completely unattended.  The idea is to toast them a bit before you add the sugars because if not, the sugars will burn before the almonds get toasted…
  3. Take them out of the oven and let them cool a bit. 
  4. In a medium bowl mix together the maple sugar, syrup, salt, pepper and tarragon.  Add the almonds and toss to combine.
  5. Return them to the oven for about 10-15 minutes until the sugar and syrup dissolves and forms a caramel on top of the almonds.
  6. Take the out of the oven and immediately but very carefully place them in a shallow dish to cool.  BE CAREFUL THE SUGAR BURNS!!!

After they’ve cooled, you can separate them with your hands.  If you live in a hot humid climate like Puerto Rico, you might need to place them in the fridge so they do not get sticky…

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