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Every year I like to bake/make holiday snacks for my friends and family. It’s only September, but I now have the first recipe for my list, this delicious recipe from Joy the Baker. These sweet treats may not even make it to the gift baskets. Andy loves spiced nuts and he loves chai, so I may have to make a decoy batch with double the cinnamon to distract him. I’ll only need to hold him off long enough for them to cool and get packaged. He’ll leave them alone once they’re safely in their wrappers. To much work to open and with the tell-tale crinkle of cellophane will be sure to have me peaking into the kitchen to see whats going on.
makes 3 cups
adapted from Weelicious Lunches
3 cups raw almonds
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 to 1 teaspoon fresh cracked black pepper (depending on how spicy you like your nuts)
3 tablespoons honey
coarse sea salt for topping
Place a rack in the upper third of the oven and preheat oven to 400 degrees F.
Line a rimmed baking sheet with parchment paper. Grease the parchment paper with olive oil or cooking spray.
Place almonds on baking sheet and toast for 10 minutes.
While the almonds are in the oven, in a small bowl, toss together cinnamon, nutmeg, cardamom, ginger, salt, and pepper.
Remove the toasted almonds from the oven. Drizzle with honey and toss to coat.
Sprinkle with the spice mixture and toss well to ensure that all of the almonds have a bit of spice. Sprinkle generously with coarse sea salt. And heck.. drizzle with a bit more honey if you’d like.
Return to the oven and toast for 8 minutes. Remove from the oven and immediately trasnsfer the warm nuts to a plate to cool or jars for storage. The nuts will begin to harden as they cool and become difficult to remove.
Store almonds in an airtight container for up to two weeks.