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!

Ingredients

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

Directions

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.