After much thought and discussion, we figured out how to make more room and open up our space for you again!
This is also your reminder about our YEAR15 coupon that resets first day of every month all this year. 10 coupons available per month. Use it at online checkout; or tell us “Happy Anniversary” when shopping In store.
We are so Grateful for your continued patronage and support that has kept us growing for 15 YEARS!! [10 years in Maplewood]
And, now that we’ve figured That out, we are able to participate in Maplewood’s Sweet Tooth Tour again! Get your tickets HERE
Step 1: If using raw almonds, roast them at 325°F for about 10 minutes or until lightly browned. [If using hulled green pumpkin seeds, definitely want to toast them – only about 5-6 minutes needed. Stir halfway through.]
Step 2: Combine sugar and water in a small saucepan over medium heat. Stir, or Shake the pan every once in a while to dissolve the sugar evenly.
Step 3: Once the sugar melts completely, add almonds and stir continuously. The sugar will start crystalizing and look grainy and white. Keep stirring and the sugar will melt again and turn brownish in color.
Step 4: Remove from heat when the color turns deep amber. Don’t burn the sugar too much! Add butter and stir well. (I forgot to add the butter when making the pumpkin seed batch and they seem fine – pumpkin seeds maybe a bit more fat content than almonds ?)
Step 5: Spread out the almonds on a piece of parchment paper and separate them from one another. Allow to cool.
Step 6: In a small bowl, break the white chocolate into small pieces and melt the chocolate in a double boiler. Add 1/2tsp matcha (or hojicha) powder and stir gently until well combined.
Step 7: Once the almonds cool, put them in a medium bowl then pour about ¼ of the white chocolate over the almonds. Stir carefully until the almonds are covered with the chocolate. Repeat until all the chocolate is gone.
Step 8: Once the chocolate is solid, toss the almonds in the 1 tsp of matcha (or hojicha) powder to coat. [My Note: it took a good half hour in a cool kitchen for the chocolate to solidify enough to coat with the powder so they would look “dusted” rather than it being absorbed into the chocolate.]
*I think hulled pumpkin seeds would be a great substitute, especially with hojicha. Also I have somewhat edited the recipe for clarity based on my experience making my first batch. Comments are turned on so you can share from your experience as well.
My humble first attempt making hojicha almonds – Taste amazing – though not so pretty.
Pro tip: After coating fully if there is a dusting of matcha or hojicha powder left in your bowl – make yourself a mini drink using standard preparation instructions (reducing water or milk proportionate to the amount of powder you have). Mmmm! OR, if you are gifting these, add it to the jar with the nuts and let your giftee get the extra benefit.
Hojicha pumpkin seed clusters before dusting with hojicha powder
My matcha almonds. Taste much better than they look!
Our July 4th Matcha tasting was a huge hit, and it was overwhelmingly agreed that our new matchas from Hattori Farms, via Tealet are well worth the extra price.
“I finally found a matcha I like”
and, others said “I’ve never tried matcha because I didn’t realize how easy it is.”
As well as selling Hattori matchas in affordable quantities, we will continue to carry our current organic, premium grade matcha – great for lattes and cooking (though higher quality than common cooking grade). We served this one at Maplewood’s “Let Them Eat Art” festival on 7/8, and it was a great opportunity to turn more tea drinkers on to the flavor and health benefits of this green wonder [the First Green Drink].
