Here is the third and final recipe I prepared for a collaboration with the Almond Board of California. These roasted almonds make for a festive appetizer, and they are so irresistible, I dare you to try to just eat one!
Sweet & Spicy Almonds
- 1 tablespoon olive oil
- 3 cups whole almonds
- 1/4 cup honey
- 1 teaspoon smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 1 teaspoon salt
- 2 tablespoons sesame seeds
Preheat oven to 300°F/ 150°C.
Heat a large sauté pan on high, and add olive oil. Add almonds to pan, toast for 1 minute stirring often, and reduce heat to low. Continue to stir until the almonds are light golden brown, 6-7 minutes. Add honey and spices, salt and sesame seeds and stir to coat evenly.
Spread nuts out evenly on to a large sheet tray and place in the oven until honey is dry, 10-15 minutes. Allow nuts to cool before serving.
