Caramelized Cayenne Almonds

recipe
Make these ahead of time, cool, and store in an airtight container. Serve this spicy-sweet snack with beverages before dinner.

Yield:

2 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 152
Caloriesfromfat 51 %
Fat 8.6 g
Satfat 0.6 g
Monofat 5.5 g
Polyfat 1.9 g
Protein 3.6 g
Carbohydrate 15.9 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 75 mg
Calcium 44 mg

Ingredients

1 cup sugar
1/3 cup water
1 1/4 teaspoons ground red pepper
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 cups blanched almonds
Cooking spray

Preparation

Preheat oven to 325°.

Combine the first 6 ingredients in a medium, heavy saucepan over medium-high heat. Bring to a boil, stirring occasionally. Add nuts to pan, and cook 22 minutes or until sugar mixture thickens and coats nuts, stirring occasionally. Immediately spread nut mixture in a single layer on a jelly roll pan coated with cooking spray. Bake at 325° for 20 minutes. Separate nuts with 2 forks. Cool completely.

Note:

Julie Sahni,

November 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note