First of all, her, and how I wish she was mine.
There are very few things in this life that I would choose over a warm molten chocolate cake, but if it came down to it, a baby pug would be one of them.
Second of all, them.
Michael Scofield and Lincoln Burrows. I’m currently wrapped around their little fingers while waiting on pins and needles for my next Prison Break DVD to arrive in the mail.
See you soon, boys.
Third of all, these.
I hope you realize how incredible these are. Anything that is ranked in the same category as precious baby pugs and dreamy TV brothers has to be incredible.
I’ve eaten quantities that definitely reverse any health benefits of nuts. But on the flip side, I’ve felt moments of sweet joy watching Michael Scofield break out of prison, while snuggling with my husband and imaginary pug, while eating fistfuls of maple vanilla almond clusters.
- 1 cup whole almonds
- ⅓ cup chopped pecans
- 1 tbs. butter
- 1 tsp. vanilla extract
- 1 tsp. maple syrup
- 1 tbs. water
- ¼ cup sugar
- Toast nuts in a nonstick skillet over medium heat, stirring occasionally (about 5 minutes).
- Add water, vanilla, and maple syrup to sugar and stir to combine.
- Add sugar mixture and butter to toasted nuts. Continue to heat over medium, stirring constantly, until the mixture is sticky and no longer runny (about 3 minutes).
- Remove from heat and spread the nuts around in the pan. Let sit for a few minutes in the pan, give another stir and spread the nuts again. Sprinkle with a few shakes of table salt or pinches of sea salt if you like sweet/salty nuts (highly recommended by me)! Let sit for at least 1 hour in the pan or until cool and hardened (the flavor develops as they cool – so make sure you don’t eat them all right away). Break into chunks and enjoy!
And yes, if you click print, you will get a complimentary picture of the baby pug.