These are a sweet, salty snack to serve at special events or small dinner parties.
- Yield: Makes 4 1/2 cups
Source: Martha Stewart Weddings, Spring 1999
- 6 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cumin
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 pound whole blanched almonds
- 2 tablespoons honey
Heat oven to 350 degrees. In a small bowl, combine the sugar, cinnamon, ginger, cumin, salt, and cayenne pepper; set aside.
Place almonds in a single layer on a baking pan; toast until golden brown, 15 to 17 minutes. Transfer to a large bowl, and immediately drizzle with honey. Stir until almonds are lightly coated.
While nuts are still warm, sprinkle spice mixture over them, and toss until evenly coated. Transfer to a baking pan, and let cool. Store in an airtight container up to 5 days.