Spiced nuts are usually baked; this stovetop version speeds up the process. The smoky-spicy snack will store well in an airtight container for several days.
1 1/2 cups raw, unblanched almonds
1 tablespoon sugar
1 1/2 tablespoons honey
1/2 teaspoon ground chipotle chile powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
How to Make It
Line a large baking sheet with parchment paper.
Place the almonds in a medium nonstick skillet; cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently. Combine the remaining ingredients in a 2-cup glass measure. Microwave at HIGH for 30 seconds. Add honey mixture to pan, and cook 2 minutes, stirring constantly. Arrange almond mixture on prepared baking sheet in a single layer; let stand 10 minutes. Break apart any clusters.
Super fast and really good. I've only used brown sugar instead of white and they turned out great. I will often break them up and sprinkle on pasta salads - especially pasta salads with a vinegar based dressing. These nuts are very versatile.
Quick and easy and nice end result.
I didn't have the chipotle chili powder, i just doubled regular chili powder, and it didn't do too much. No spice.
But a nice solid recipe good for gifts of a fancy appetizer for good friends!