Wednesday, December 16, 2009

Sweet and Spicy Almonds

A favorite of Scott's (who got the recipe from a co-worker, who originally got it from a cooking magazine but not sure where??), these sweet and salty almonds also pack some heat. Seriously addictive!
2 1/2 cups unblanched, raw almonds
1/4 cup sugar
1 1/2 tsp coarse salt
1 tsp cayenne pepper
1 Tbsp honey
1 Tbsp water
1 tsp olive oil

1. Preheat oven to 350.
2. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes
3. In a large bowl, combine sugar, salt, and pepper
4. In a large skillet over medium heat, cook 1 Tbsp honey and 1 Tbsp water with 1 tsp olive oil, stirring until combined, about 1 minute.
5. Add almonds; toss to coat
6. Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat
7. Cool in a single layer.
Nuts will keep for up to 2 weeks -- let cool completely, then store in an airtight container.

1 comment:

  1. Okay these are *amazing*!! I ran out so I'm gonna try to make my own this week...will let you know how they turn out. I'm surprised I got sick after I had been eating these :-P