Ingredient: salt

Burnt Almonds (Gebrannte Mandeln)

We discovered this recipe while looking for German Christmas recipes. Many “Weihnachtsmarkt” (Christmas markets) serve these cinnamony nuts. While it would make sense to share the recipe for Christmas, we decided to wait until National Almond Day, which is the 16th of February every year.

To keep from burning, the mixture needs to be stirred continuously.

Afghan Red Bean Chili

Our friend “Muzzy” made us this recipe so many years ago. It is an easy vegetarian dish that is great with spaghetti.

Pita Bread

Even though this bread does not always puff up or pull apart into a pocket, it is still a very good flat bread.

The longer the dough has to sit in the fridge, the better it tastes. It can be made up to three days ahead, but it is also good if you are making it last minute.

Caramel Corn

Our neighbor, Miss Margaret gave us this recipe over ten years ago. She was a wonderful friend to my grandma and they spent many hours just enjoying each other’s company every summer.

One day we accidentally made this with half the butter. It still tasted very good. Allan said that either recipe “melts in your mouth”.

For reference 2 tablespoons of kernels, about an ounce of kernels, will make approximately four cups (one quart) of popped corn. You will need around 3/4 cups of kernels for this recipe. Be sure to remove the unpopped or partially popped seeds before making.

Salted Caramel Popcorn Topping

We keep searching for inexpensive but fun toppings for our popcorn. This one is really sweet, but it is a great stand in when you want caramel corn without all the work.

Laugenbrezel (German Soft Pretzels)

This is not the super soft, sweet pretzel that many malls offer. This has a bagel like texture that is much better I think! Salt as much or as little as you like and serve with a favorite mustard or cheese sauce.