Husband and I are both big fans of the almond. He loves an almond covered in dark chocolate. I love almonds covered in yogurt. So I thought this would be a great alternative for both of us in the “covered almonds” department.
This recipe is from Cooking Light, November 2011.
One change, noted below.
1 1/2 c raw, unblanced almonds
1 tblsp sugar
1 1/2 tblsp honey
1/2 tsp ground chipotle chile powder – I used cayenne pepper.
1/4 tsp cumin
1/4 tsp salt
Line a large baking sheet with parchment paper.
Place the almonds in a medium nonstick skillet; cook over medium heat for 6 minutes or until lightly toasted.
Combine the remaining ingredients in a 2-cup glass measure. 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.