Directions:
- In a non-stick skillet, melt the butter and brown the almonds until golden brown; be very careful as they will burn quickly.
- As soon as the almonds are nicely browned, add the Amaretto; be extremely careful as it should and will flame up for about 10 seconds or so.
- After about 30 to 40 seconds you will have very little liquid in the pan (it will be dark brown).
- Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil.
- Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often.
- The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.
- NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.17 Kcal (888 kJ) | ||
| Calories from fat | 180.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.01g | 31% | |
|---|---|---|---|
| Cholesterol | 59.98mg | 20% | |
| Sodium | 176.3mg | 7% | |
| Potassium | 81.45mg | 2% | |
| Total Carbs | 5.6g | 2% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 2.24g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 386.48 Kcal (1618 kJ) | ||
| Calories from fat | 328.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.45g | 31% | |
|---|---|---|---|
| Cholesterol | 109.25mg | 20% | |
| Sodium | 321.15mg | 7% | |
| Potassium | 148.37mg | 2% | |
| Total Carbs | 10.19g | 2% | |
| Sugars | 1.85g | 4% | |
| Dietary Fiber | 1.17g | 3% | |
| Protein | 4.08g | 4% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 77.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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