Sweet & Spicy Almonds

YOU NEED:

2 1/2 cups whole unblanched almonds

1/4 cup sugar
1 1/2 tsps. coarse salt
1 tsp. cayenne pepper
1 tbsp. honey
1 tsp. olive oil
1 tbsp. water

Preheat over to 350.

Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant, tossing halfway through, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.

In a large skillet over medium heat, cook honey, oil, and the water, stirring until combined, about 1 minute.  Add almonds; toss to coat.

Transfer almonds to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Spread almonds on a waxed paper-lined baking sheet and let cool. Nuts can be stored up to 2 weeks at room temperature in an airtight container.

Discovered this recipe from "Everyday Food" cookbook.  First time I made these, the compliments were endless... if you want more sweet and less spicy, just cut the cayenne in half, or leave it out completely. They do have a little kick to them!

Spiced Pecans

YOU NEED:

One lb. to 1 1/4 lb. of Whole Pecans
1/3 cup Sugar
1/4 cup Butter
1/4 cup Orange Juice
1 1/4 tsp. Cinnamon
3/4 tsp. Salt
1/2 tsp. Cayenne Pepper


Heat Sugar, Butter, OJ and Spices. Melt and toss in nuts, stir to cover.  Spread on a lined cookie sheet.  Bake at 250degrees for 45 minutes, turn with spatula every 15 minutes.  Seperate pecans while warm and cool on wax paper.  They will store for weeks in an airtight container.


(Spiced pecans go great on any kind of salad.  My favorite is with Raspberry/Feta cheese with raspberry vinergerette or Pear/Gorgonzola cheese with Balsamic vinergerette. Or you can just eat them as is...which I do all the time!!)

Recipe was discovered from my husband Tyler's aunt Tina Jones.  I have made these for the past 3 years, and still love them.