Spiced Honey Almonds
crushed red pepper flakes
3 cup(s), sliced, whole, natural, toasted (about 1 pound)
- Preheat oven to 165°C (325°F).
- Warm honey and crushed red pepper in a large skillet over medium heat for 1 minute. Stir in almonds. Remove from heat and spread almonds in a single layer on a baking sheet coated with cooking spray. Bake for 18 minutes; cool 2 to 3 minutes. (Honey mixture will still be slightly sticky.)
- Combine sugar, salt and chili powder in a medium bowl. Place almonds in same bowl with sugar mixture; toss gently. Spread nuts on parchment paper or wax paper to cool completely. Store in an airtight container until ready to use. Yields about 10 nuts per serving.