sweet and spicy almonds

I like to make homemade edible gifts, and these were perfect to give to my Korean co-teachers during the holidays.  Thank you, Martha Stewart.  http://www.marthastewart.com/335042/sweet-and-spicy-almonds
They can look instantly gift-worthy wrapped up in a baggie with a bow or in a tin, but I reckon they'd be just as appetizing sitting in a plastic bowl at a Superbowl party.  Sweet, spicy, crunchy....yes please!


sweet and spicy almonds (makes about 2 1/2 cups)

2 1/2 cups of raw, unblanched almonds
1/4 cup sugar
1 1/2 teaspoons coarse salt (like Kosher or sea salt)
1 teaspoon cayenne pepper (I used the only red chili pepper I could find in Korea)
1 tablespoon honey
1 tablespoon water
1 teaspoon olive oil

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.  Spread almonds on a rimmed baking sheet and toast until fragrant, about 10 minutes.  In a large bowl, combine sugar, salt, and cayenne pepper.

In a large skillet over medium heat, cook honey and water with olive oil, stirring until combined, about 1 minute.  Add toasted almonds and toss to coat.

Transfer nuts to sugar mixture (do not scrape extra glaze from the pan into the bowl); toss to coat.  Cool in a single layer.

They'll keep for up to 2 weeks in an airtight container.