Total Time: 15 minutes
I created this recipe for the grand finale desert of a tequila tasting I hosted last year. This is a fantastic topping for flan, ice cream, baked apples or Tres Leches cake but was originally created to pour over an amaretto flan resting atop of butternut squash sweet bread. Caution should be taken with the flames that will occur when the liquor is added and lit. People will wonder what happened if you show up with no eye brows. If you are using an electric stove then you will have to ignite the pan with a match. The almond oil helps to stabilize the butter as well as add depth of flavor to this sauce.
½ cup Butter
¼ cup Almond oil (substitute peanut oil if you can not find almond)
¾ cup Unsalted dry toasted sliced almonds
1 cup 4 Copas Organic Blue Agave Nectar or any other good Agave nectar
¼ cup Amaretto
1/3 cup Reposado or Anejo Tequila with a soft oak, almond and vanilla finish
¼ teaspoon Salt (omit if almonds or butter are salted)
Melt the butter with oil in a heavy sauté pan over a medium heat. Add the almonds and sauté for 3 to 5 minutes until they begin to brown. Add the agave nectar and salt then simmer for another 2 minutes. Do not pour liquor from the bottle into the pan as a flame may flash back to the bottle, use a seperate cup with the amount needed. Add Amaretto stir and flambé. (Watch your eye brows) Simmer 1 minute while flames subside and then add the Tequila, flambé. Use a spoon to transfer this to the top of the flan, ice cream or whatever you feel like pouring it over. The recipes will serve between 8 and 10 depending on the size of the cups.