8 ounces raw almonds

8 long carrots, tops trimmed

4 tablespoons unsalted butter

4 tablespoons Truffle Maple Syrup

1 fresh garlic clove, minced

10 sprigs thyme, de-stemmed

2 1/2 teaspoons salt

½ teaspoon pepper


1. Preheat the oven to 350˚F degrees. Line a rimmed baking sheet with parchment paper, set aside. In a large pot, boil water.

2. Spread the almonds on the baking sheet and roast for 10 minutes. Remove from oven and transfer to a medium bowl, set aside.

3. Blanch the carrots in the boiling water, until tender, about 2 minutes; remove and submerge into an ice bath (ice and water) to keep the bright orange color and stop the cooking process, set aside.

4. Melt the butter in a large skillet, over low heat. Pour in the Truffle Maple Syrup, and sauté with the garlic and thyme for 2 minutes.

5. Toss to coat the carrots and almonds and sauté for an additional 2 minutes.

6. Remove from heat, season with salt and pepper, and serve.

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