This is more a concept than a prototypical recipe -- which is one of the reasons we like it so much. By adding a mere suspicion of sugar to her recipe for roasted salted almonds, Lauren has come up with an unusual variation on a traditional technique. Similar recipes usually call for no sugar at all, or for a larger amount of brown sugar, but this strikes a balance. The amount of sugar is just enough to soften the saltiness without actually making the nuts taste sweet. We couldn't stop eating them, and we're pretty sure you won't be able to either. Try the same technique with peanuts, pecans, walnuts, hazelnuts -- whatever you have on hand. - A&M —The Editors
Lauren Shockey is a New York City-based food writer and author of the cookbook Hangover Helper as well as the culinary memoir Four Kitchens. Previously the restaurant critic at the Village Voice, she has written for such publications as The New York Times, Travel + Leisure and the Wall Street Journal.