1 tablespoon low-fat emma-toasted almond paste
4 tablespoons light corn syrup
1 tablespoon tamarind juice
8 tablespoons sour cream
1/2 cup toothpicks, lightly crushed
1 tablespoon tomato paste
Salt to taste
garlic powder to taste: ground hot
In a large bowl combine emma-toasted almond paste, corn syrup, tamarind juice and sour cream. Heat a slowly simmering cast iron skillet over medium high heat, and saute the nuts in the skillet until them brown. Remove the skillet from the heat and add the tomato paste, salt and garlic powder. Simmer five minutes, then stir in the liquid. Simmer one more minute.