Chef Allen Dabagh makes Crispy Brussel Sprouts

<p>Listen along as Chef Allen Dabagh of New York City's <i>Boutros </i>cooks his way through a favorite fall staple, Crispy Brussel Sprouts with Spiced Almond Butter</p><p><br /><strong>Ingredients </strong></p><ul><li>16 oz freshly ground almond butter</li><li>4 oz tahini</li><li>16 oz water</li><li>3 oz honey</li><li>3 oz sesame oil</li><li>1 Tablespoon of allspice (ground & toasted)</li><li>1 Tablespoon of Aleppo pepper</li><li>1 Tablespoon of salt</li><li>1 Tablespoon of Cayenne</li><li>1 bag of dried cranberries for garnishing the dish</li><li>Dry Harissa spice blend</li><li>Fresh Honey</li><li>Salt</li><li>1/4 lbs Almonds</li><li>1/2 lbs Whole Brussel Sprouts</li></ul><p><br /> </p><p><strong>Recipe</strong></p><p>Spiced Almond Butter</p><ul><li>Start with your food processor and use a spatula to add the almond butter to the processor, then with the same spatula add honey and then tahini</li><li>Next add your sesame oil, cayenne pepper, allspice, salt, and Aleppo pepper</li><li>Set your water aside for the emulsification process</li><li>Power on your food processor and mix up the almond butter, honey, Tahini, and oils— then slowly add in your water</li><li>Once the almond butter is fully blended together, take your spatula and add it to a container where you can save it for the rest of this dish.</li></ul><p>Crispy Brussel Sprouts</p><ul><li>Set up your fryer and sauté pan with oil on the stove on medium heat</li><li>Clean your Brussels sprouts just like cabbage — take off the outer layers and cut off the brown little stub at the bottom of the Brussels</li><li>Cut the Brussels sprouts in half if you’re using larger Brussels, if you are using smaller ones feel free to keep them whole.</li><li>In the sauté pan lightly toast your almonds in canola oil — remove the almonds once they are golden in color</li><li>In the fryer add your Brussels sprouts into your oil and fry for about 3-4 minutes</li><li>Once the Brussels sprouts are golden, take your strainer and drain the excess oil off the Brussels sprouts.</li><