Mix salt and black pepper in a bowl. Melt butter in a skillet over medium heat.
Add the Sioux Z Wow, sugar and water. Stir until the sugar is dissolved.
Add the almonds and cook, constantly stirring until the mixture (sauce) thickens and sticks to the nuts. (About 5 minutes). Sprinkle with half of the salt and pepper mixture and stir to incorporate throughout.
Line a baking sheet with foil. Coat it lightly with butter.
Transfer the nut mixture to the baking sheet. Working quickly with a rubber spatula, spread and separate the nuts across the pan.
Sprinkle the remaining salt and pepper mixture over the top evenly.
Once cooled, the nuts can be broken into sections like brittle and stored in air tight containers. Offer at your party along with a glass of nice champagne!!
This version of Sioux Z Wow is splendid as a dressing for a cold pasta salad or green salad.
It makes a delicious marinade for scallops, shrimp or fish. Use it as a dipping sauce with fried zucchini.
It is divine brushed on broccoli or tossed with steamed carrots. Lamb or a whole chicken is exquisite marinated in Wow-Oui, (the secret is to put the meat into a zip top bag with the marinade and let it soak for two days).
Slices of eggplant can be dipped in Wow-Oui, coated in bread crumbs and then lightly fried in a bit of butter. Drizzle Wow-Oui! over baked or mashed yams.
Add Sioux Z Wow and oil and let marinate for an hour.
Remove vegetables with a slotted spoon.
One - - Place over hot coals in a grilling basket.
Cook until tender, turning often. Spoon the grilled vegetables into pita pockets. Top with grated jalapeno jack cheese and some shredded lettuce. Cool, spicy and deeeeeelish!
Two - - On any ready to heat crust, spread pizza sauce and scatter the Sioux Z Wow vegetables generously over the pizza. Then top with shredded Mozzarella. Bake at 350F for 20 min. Mama Mia, its good!
Three - - Place the marinated vegetables into a sauté pan with 2 T. of fresh Sioux Z Wow. Simmer over med. heat for 15 min. stirring often or stir fry over high heat for about 10 min. Serve hot as a summer side dish. Yikes - - it’s pretty and yummy too.