Spiced Edamame and Almonds
Say nuts to nuts—and pretzels and chips, too. Restaurants are raising the bar on the freebies they serve with drinks. Edamame are Asian soybeans that are available both fresh and frozen.
2 1⁄2 cups fresh or frozen shelled edamame (from a 2.5-lb. package)
1⁄2 cup slivered almonds
4 tbsp. olive or vegetable oil
2 garlic cloves, finely minced
1 tbsp. jerk seasoning
1-2 tsp. salt
1 tbsp. sugar
1. Steam edamame 7-8 min., or until tender but still firm; set aside to cool.
2. Toast almonds in dry sauté pan until golden, shaking pan constantly. Remove and reserve.
3. In same pan, heat oil. Add garlic; sauté until slightly colored. Stir in jerk seasoning; sauté until fragrant, about 10 sec. Stir in sugar.
4. Add almonds and edamame to pan; stir until well coated with seasoned oil. Over low heat, cook and stir 3 min.
5. Transfer edamame mixture to a baking sheet lined with parchment or oiled foil; spread out in one layer and sprinkle with salt. Cool completely.