1 large onion, chopped
3 cloves garlic, minced
2 cups spinach chopped
2 cups chicken broth
fresh rosemary and oregano to taste
salt and pepper
1/2 c Almonds
1/4 c. brown sugar
red pepper flakes to taste (I used chipolte red pepper flakes)
In a small pot combine almonds and brown sugar over low heat. Stir constantly and until sugar reaches the caramel or light brown stage (about 330 degrees.) pour nuts onto a cooking sheet lined with parchment and sprinkle with red pepper flakes and coarse salt. Refrigerate for 15 minutes or until firm.
These rock my ever loving socks on salad.
Tonight we had a salad of spinach topped with carrots, spicy nuts, blueberry dehydrates cranberries and a quick citrus vinaigrette! YUM!