- 2/3 cup of water
- 1-1/4 cup of sugar
- 2 tbsp of honey
- ½ tsp of salt
- 8 oz of almonds
- ½ cup of syrup
- pinch of cloves
- pinch of cayenne
Combine the water, sugar, salt and honey in a pan. Heat the syrup. Let the syrup boil for 3-4 minutes until it thickens up slightly.
Preheat oven to 375 degrees Fahrenheit. Combine the almonds, the syrup, and the spices in a bowl. Place a Silpat or parchment paper on a sheet pan preferably with a lip on all four sides so that the sugar does not spill onto the bottom of your oven. Pour the almonds and syrup on Silpat or parchment paper.
Bake for 12-14 minutes. Take the pan out of the oven. Stir the nuts on the pan in order to coat the nuts with the caramelized syrup on the pan. Separate the nuts on the pan with two forks. Be careful not to burn yourself. Coat the nuts with a little bit of oil to keep the separated nuts from sticking to one another. Pour the nuts into a bowl or onto a plate to cool off. Store in a dry, airtight container so that the nuts don’t get humid and sticky.
Note: You can play with the flavoring--I like to use a little bit of sesame oil and some Japanese furikaki to make a Japanese-inspired snack. You can also use olive oil, salt and Parmesan to create a savory snack.