1 1/2c raw, unblanched almonds
1T sugar
1 1/2T honey
1/2 t ground chipotle chile powder
1/4 t cumin
1/4 salt
Line a large baking sheet with parchment paper. Place the almonds in a medium skillet. Cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently.
Combine the remaining ingredients in a 2 c glass measue. 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. Cool completely. Store in an airtight container.
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