Spicy Honey Almonds

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Roasted almonds with honey, cayenne pepper, and salt. Yummmmmmm!

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.

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Delicious almonds chillin’ out!

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This jar will not last long, these nuts are awesome!

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,

J

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