1/4 c sliced almonds
1/4 c packed (50 grams) light brown sugar
1/4 t. table salt
3 TB unsalted butter, melted
1 t. vanilla
1 t. water
Stir flour almonds, sugar, and salt in medium bowl until combined. Add melted butter, vanilla, and water and stir until clumps form and no dry flour remains.
Transfer flour mixture to 10" nonstick skillet and cook over medium heat, stirring constantly, until clumps break down into finer pieces and topping is fragrant and just beginning to brown, 7-9 minutes. Spread topping on large plate and let cool and crisp, at least 15 minutes. (Topping can be stored in airtight container for up to 3 days.)
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