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Roasted spiced almonds




Source of Recipe


First published in Chatelaine's 01/2003 issue.


Recipe Introduction


These glazed and crunchy roasted gems are the perfect sweet 'n' spicy snack. They're addictive, so make lots and dig in.


List of Ingredients




2 tbsp (30 mL) liquid honey
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) granulated sugar
1 tsp (5 mL) each cayenne pepper and paprika
1 tsp (5 mL) salt
3 cups (750 mL) whole almonds with skin on



Recipe



Preheat oven to 350F (180C). Generously oil a large baking sheet with shallow sides. In a large bowl, stir honey with oil, sugar, cayenne, paprika and salt until well mixed. Add nuts to mixture. Using a wooden spoon, mix until nuts are evenly coated. Don't worry if some of them clump together. Spread nuts out in a single layer on prepared baking sheet. Roast, uncovered, in centre of 350F (180C) oven, stirring frequently, until nuts are toasted and glazed, from 15 to 17 minutes. Remove from oven and let cool on baking sheet, stirring occasionally to prevent sticking. Place nuts in a bowl and serve. Nuts will keep well in an airtight container in a cool place up to 4 days. If nuts stick together, break up clumps before serving.