Monday, December 27, 2010

Sweet & Spicy Almonds

So you're stuck in the house because of the blizzards? You might have ingredients on hand for this super fast, easy snack. If you don't usually make this sort of thing, reconsider. Bulk nuts are best so that they're fresh & you don't have to spend a fortune. (This works well with less expensive raw peanuts, too. The whole point is the sweet/spice.) We made these by the bucket last year on a whim. Big hit & they make a good gift--you haven't seen everyone on your list yet, right? Especially in this weather. Oof. (Photograph of Hannah Berman's kitchen via Design*Sponge. We may paint ours similarly in the spring.)

Sweet & Spicy Almonds
(via Martha Stewart)

2 1/2 cups unblanched almonds (or raw peanuts)
1/4 cup sugar
1-1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
1 tablespoon honey
1 tablespoon water
1 teaspoon olive oil


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.

Bon appétit!