This simple recipe makes for a tasty quick snack, party appetizer or holiday present. The original recipe calls for salt and sugar, but I decided to get a little creative, and am oh so glad I did!
Here’s what I concocted:
- Original recipe
- Curry almonds
- Molé almonds
- 2 Cups Almonds
- 2 Tbs water
- 1 1/2 Tbs Honey
- 1 Tsp Canola Oil
- 2 Tbs Raw Sugar
- 1 Tbs Salt
Place almonds on a tin foil-fined cookie sheet (shiny side down), and bake at 350 degrees for 10 min. Remove from oven and set aside.
Bring water, honey and canola oil to a boil.
Add almonds and mix until there is no liquid left.
Add seasonings, and then let almonds cool on the pan.
This recipe can go in multiple directions, but I prefer juxtaposing the savory and sweet. If you’re making a full batch of one flavor, I recommend sprinkling 1 teaspoon of kosher salt (or other larger salt flakes), 1/2 teaspoon of raw sugar and 1 tablespoon of the seasoning of your choice. I separated my batch of almonds into three, keeping one as the original (plus a few shakes of chili powder) and the other two using a curry mixture and Spice & Tea Exchange’s Molé Blend.