Ingredients with Measurements:
- 1 cup almonds, roughly chopped
- 1 cup tamarind paste
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp salt
Special equipment needed:
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the chopped almonds on a baking sheet and toast them in the oven for 8-10 minutes, or until golden brown. Set aside.
3. In a saucepan, combine the tamarind paste, sugar, water, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens, about 10-15 minutes.
4. Remove the saucepan from the heat and stir in the toasted almonds.
5. Line a baking sheet with parchment paper and pour the tamarind-almond mixture onto it. Use a spatula to spread it out evenly.
6. Let the mixture cool and harden for at least 2 hours, or until firm.
7. Once the bark has hardened, break it into small pieces and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
- Cooling time: 2 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 40g
- Protein: 4g
Substitutions for ingredients:
- Almonds can be substituted with any other nut of your choice.
- Tamarind paste can be substituted with lemon or lime juice.
Variations:
- Add a pinch of chili powder for a spicy kick.
- Use dark chocolate instead of tamarind for a more traditional almond bark.
Tips and tricks:
- Make sure to stir the tamarind mixture constantly to prevent it from burning.
- Use a non-stick saucepan to prevent the mixture from sticking to the bottom.
- Store the bark in an airtight container to keep it fresh.
Storage instructions:
- Store the bark in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- The bark does not need to be reheated.
Presentation ideas:
- Serve the bark on a platter with fresh fruit and nuts.
Garnishes:
- Garnish with a sprinkle of sea salt or chopped fresh herbs.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or a cheese plate.
Troubleshooting advice:
- If the tamarind mixture is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to use clean utensils and cookware when preparing the recipe.
Food history:
- Tamarind is a popular ingredient in Indian and Southeast Asian cuisine, and is often used in sweet and savory dishes.
Flavor profiles:
- The bark has a sweet and tangy flavor, with a crunchy texture from the toasted almonds.
Serving suggestions:
- Serve the bark as a dessert or snack.
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Region: Indian