| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Snacks |
2 |
Cups |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 2 |
c |
Whole almonds; with |
|
|
Skins |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Honey |
| 2 |
tb |
;water |
| 2 |
ts |
Almond or vegetable oil |
INSTRUCTIONS
Spread the almonds in a single layer in a shallow ungreased baking pan and
place in a cold oven. Bake at 350 degrees, stirring occasionally, until
the internal color of nuts is tan (about 12 to 15 minutes). Remove from
oven and set aside. Thoroughly mix the sugar and salt. Stir together the
honey, water and oil in a medium size pan and bring to a boil over medium
heat. Stir in the roasted almonds and continue to cook and stir until all
the liquid has been absorbed by the nuts (about 5 minutes). Immediately
transfer to a medium bowl and sprinkle sugar mixture over all and toss.
Spread on wax paper and cool. Makes about 2 cups.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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