I should really start playing the lottery, because I love having days off so much! This week my days off included disc golf, reading outdoors, cooking and thrift store shopping (of course)! I am still trying to figure out a way to photograph my thrifty finds with you, my loyal followers, but in the meantime I will share this wonderful recipe.
I got some almonds today while shopping. It took me a while, mulling over the the various flavors, to pick out what I wanted. Not as awkward as picking out a cucumber (hehe), but still I was standing in the produce section for a long time. Smoked, honey, roasted, plain?? All the fun flavors were a full dollar more! Finally I picked out some honey roasted almonds, and then had an “ah-ha!” moment- I can make my own! I threw some roasted salted almonds in my cart- the cheapest option- and I was on my way.
I went immediately to my friend Pinterest when I got home, and she returned many great recipes for honey roasted almonds. For those who are living under a rock Pinterest is the kitchen-sink of all great things you can find on the Internet. Recipes, crafts, photos, tattoos, decorating and more! You can find it all on Pinterest! I found this recipe from Lemons and Anchovies. As soon as I saw ‘spicy honey almonds’ I knew this was the recipe for me. I love spicy food!
So here’s the recipe. Omit the cayenne if you don’t want heat with your sweet and add cinnamon instead!
Spicy Honey Almonds
2- 2 1/2 cups raw almonds (I used roasted and salted and cut down on overall salt in the recipe)
1/8 cup turbinado sugar ( I used some homemade vanilla sugar instead, since that’s what I had)
1/4 cup honey
3/4 teaspoon cayenne pepper
3/4 teaspoon salt ( I used 1/2 tsp Hepp’s Salt Co. Aussie flake and sprinkled some Hepp’s truffle salt on at the end)
Preheat oven to 325 degrees. Line baking sheet with parchment or wax paper. I used aluminum foil and sprayed with cooking spray. Do the same if using parchment paper.
In a large bowl combine salt and sugar. Set aside.
Heat honey over low-med heat. Add cayenne and stir together with almonds until coated. Spread in single layer on baking sheet and bake for 10-12 minutes. Let cool slightly, then toss with salt/sugar mix. Pour almonds back onto parchment/aluminum foil placed over cooling rack, sprinkle with truffle salt if desired, and let cool completely.
Store in an airtight container and try not to eat them all at once. WARNING: THESE ARE ADDICTIVE!
While it is back to work tomorrow. At least I have an awesome ( and I like to think fairly healthy) snack to get me through the day!
What is your favorite snack to get you through a long day?
Nuts to the Nutty,