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Sweet and Spicy Almonds

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Sweet and Spicy Almonds

These nuts will keep for up to 2 weeks; let cook completely, then store in an airtight container. Try serving them with our Salad with Cranberries and Almonds.

Prep: 10 minutes
Total: 25 minutes

Ingredients

Makes 2 1/2 cups

  • 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

  1. 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.
  2. In a large skillet over medium heat, cook honey and water with olive oil, stirring, until combined, 1 minute. Add almonds; toss to coat.
  3. Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Cool in a single layer.
From Everyday Food, December 2004

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