Candied Brussels Sprouts and Almonds With Amaretto Glaze

Candied Brussels Sprouts and Almonds With Amaretto Glaze created by Rita1652

Oh so sweet,& nutty, with the slightest kick.

Ready In:
15mins
Serves:
Units:

ingredients

  • 2 cups Brussels sprouts, cut in half
  • 1 12 cups champagne or 1/2 cup apple juice mixed with one cup water
  • 2 tablespoons honey
  • 12 cup almond liqueur or 1/2 cup Amaretto
  • 1 pinch chili pepper flakes
  • 1 teaspoon cornstarch, mixed with
  • 1 teaspoon water
  • 1 tablespoon butter
  • 14 cup almonds, crushed and toasted
  • salt

directions

  • Steam Brussels sprouts in champagne till tender-crisp about 5 minutes. Remove brussels sprouts leaving the champange in the pot.
  • Add honey, Amaretto, and pepper flakes reduce by half.
  • Whisk in butter and cornstarch slurry.
  • Toss in nuts.
  • Toss the cooked Brussels sprouts in the candied nut mixture.
  • Season with salt.
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RECIPE MADE WITH LOVE BY

@Rita1652
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@Rita1652
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"Oh so sweet,& nutty, with the slightest kick."
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  1. diana_hotchkiss
    This recipe was a great hit at my Christmas dinner this year(2009). Even the 3 guests who told me later that they did not like Brussels sprouts raved about them. I left out the pepper flakes this time but will add them next time I make them. So quick and easy to make!
    Reply
  2. Chef Kate
    I am SO sorry that I cannot give this a good rating. Between Toolie's recommendation and my knowledge of what a good cook Rita is, I thought this would be a good surprise. However, for me, the combination of the sweet amaretto with the sprouts just did not work. The sauce I felt had no relation to the vegetable--merely served to cover up the taste of the Brussel sprouts, rather than to combine with that taste to create a new whole.
    Reply
  3. KelBel
    What an excellent recipe. Spicy and sweet. Brussel sprouts are not my favorite vege, but they taste like candy with a kick with this recipe. YUM!
    Reply
  4. TOOLBELT DIVA
    Rita, your delicious recipe was my choice as one of the vegetables served for Easter dinner. We were eleven for dinner. I prepared 33 brussel sprouts, allowing 3 per person, cut in half. The sprouts were large and really solid; nothing was lost. I could not stop "taste-testing". Your photograph is inducement enough, but was it the butter and almond combination; or perhaps the Amaretto, honey and pepper flakes? No, I am sure it was the entire delicious mixture that had people asking for more. Twenty-two thumbs up, Rita.... thank you.
    Reply
  5. Rita1652
    Candied Brussels Sprouts and Almonds With Amaretto Glaze Created by Rita1652
    Reply
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