Sweet and Spicy Almonds
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Everyday Food, December 2004
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Makes 2 1/2 cups
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Ingredients
- 2 1/2 cups unblanched almonds
- 1/4 cup sugar
- 1 1/2 teaspoons coarse salt
- 1 teaspoon cayenne pepper
- 1 tablespoon honey
- 1 tablespoon water
- 1 teaspoon olive oil
Directions
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Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.
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In a large skillet over medium heat, cook honey and water with olive oil, stirring, until combined, 1 minute. Add almonds; toss to coat.
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Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Cool in a single layer.
Cook's Note
These nuts will keep for up to 2 weeks; let cook completely, then store in an airtight container.
I wouldn't use smoked but you could try. I also use less cayenne and always make extra. The dressing with the nuts is great.
is this a crazy question: can you use smoked almonds or would that be a disaster?
These almonds are addictive! I usually use about 1/2 the cayenne pepper to give a little heat but not too much. (my family tends to like things less spicy.) I usually make a double batch and put it into a couple of zip top baggies and carry them around for a snack.
These almonds are addictive! I usually use about 1/2 the cayenne pepper to give a little heat but not too much. (my family tends to like things less spicy.) I usually make a double batch and put it into a couple of zip top baggies and carry them around for a snack.
These almonds are addictive! I usually use about 1/2 the cayenne pepper to give a little heat but not too much. (my family tends to like things less spicy.) I usually make a double batch and put it into a couple of zip top baggies and carry them around for a snack.