Just in time for the holidays, my dear wife has been whipping up batches of these nuts for gifts and parties. It’s impossible to eat just one or two. Most people take a couple to taste and then quickly come back for a handful. As much as I like to pick on Martha, this is based on one of her recipes.
1/4 cup white sugar
1 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
2 1/2 cups whole, raw almonds
1 tablespoon water
1 tablespoon honey
1 teaspoon olive oil
Preheat your oven to 350°F. Spread the almonds out onto a 12×18 jelly roll pan or rimmed baking sheet. Toast the nuts until they are fragrant and start to get golden-brown, about 10 minutes.
In a small mixing bowl, combine the sugar, salt, and cayenne pepper.
In a large skillet over medium heat, combine the water, honey, and olive oil . Cook until the mixture starts to bubble, about 1 minute. Add in the toasted almonds and stir until they are evenly coated. Cook for another minute.
Stir in the sugar mixture and continue to cook until the mixture has thickened and the sugar starts to caramelize, about 2 minutes. Spread nut mix onto a baking sheet in a single layer and let cool to room temperature.
Quick, easy, tasty – these have been a huge hit with everyone who has tasted them. There is a good bit of heat to them, and it hits you right up front, but then the sweetness catches up and you’re right back in the bowl for more.