Sweet and Spicy Almonds

• 2 1/2 cups whole unblanched almonds
• 1/4 cup sugar
• 1 1/2 teaspoons coarse salt
• 1 teaspoon cayenne pepper
• 1 tablespoon honey
• 1 teaspoon olive oil
• 1 tablespoon water

1. Preheat oven to 350F.
2. Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant, tossing halfway through, about 10 minutes.
3. In a large bowl, combine sugar, salt, and cayenne pepper.
4. In a large skillet over medium heat, cook honey, oil, and the water, stirring until combined, about 1 minute.
5. Add almonds; toss to coat.
6. Transfer almonds to sugar mixture (do not scrape extra glaze into bowl); toss to coat.
7. Spread almonds on a waxed paperlined baking sheet and let cool.
8. Nuts can be stored up to 2 weeks at room temperature in an airtight container.

almonds, sugar, coarse salt, cayenne pepper, honey, olive oil, water

Taken from www.epicurious.com/recipes/food/views/sweet-and-spicy-almonds-387887 (may not work)