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Nuts- Spicy Glazed Almonds

Source of Recipe

From Abby Mandel In Daytona Beach News-Journal 12/28/00


List of Ingredients


4 Tbsp. butter or extra-virgin olive oil

1 1/4 tsp. salt

1/2 tsp. cayenne

1/4 cup light corn syrup

1/2 tsp. sugar

2 Tbsp. water

1 lb. blanched almonds

1 1/4 tsp. ground cumin




Recipe

Position rack in center of oven. Heat oven to 300 degrees. Set aside jelly roll pan (cookie sheet with sides), lined with heavy-duty foil. In 3-quart saucepan, combine butter or oil, corn syrup, water, cumin, salt, cayenne and sugar. Bring to boil; stir well. Remove from heat. Stir in nuts. Spread nuts in single layer on prepared sheet. Bake until golden brown, about 30-32 minutes, stirring once midway. Remove from oven. Immediately spread hot nuts on clean piece of foil, separating any that are stuck together. Cool completely. Can be made 1 week ahead and stored in airtight container up to one week or frozen up to 3 months, wrapped airtight. Serve at room temperature.

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