Sweet and Spicy Almonds

Santa's Workshop has now closed for the season. That is, after I spent an obscene amount of money shipping packages to all corners of the U.S. and depositing 20 or so gift bags around the greater triangle area. All I can say is that it was way better than the knitting sweatshop that I usually "enjoy."

This year I ended up making seven items for mixing and matching: pepper jelly, dill pickles, spicy pickles, orange cardamom Madelaine cookies, sweet and spicy almonds,  orange bitters, and pure vanilla extract. These almonds were by far the biggest hit. (I swore it would be the bitters.) Some thoughts before I share the recipe: find affordable almonds. I bought in bulk from the local co-op and they were EXPENSIVE. Next year I'm going to buy 25 or so lbs online. Also, this recipe is SUPER easy, hence my lack of fear of multiplying it by10 next year. And yes, as several friends mentioned, these almonds are like crack. You've been warned!!!

Original recipe makes 2.5 cups almonds. This is not enough!

Adapted from allrecipes.com

Ingredients

1/4 cup white sugar
1.5 teaspoons kosher salt
1 teaspoon cayenne pepper
2.5 cups whole almonds
1 tablespoon water
1 tablespoon honey
1 teaspoon olive oil

1. Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
2. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
3. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.