These are a great combination of sweet and savory! I had to put these up because I really like taking something sweet and throwing pepper into it. I always have Three Chilies Chocolate Sauce in my fridge to curb sweet cravings with a little on a spoon. Another great MT product!

When you make this play around with the spices, smoked paprika makes a great addition but it’s yours to make to your taste. Want more heat? Add a little more cayenne or back off to cool it down. Have fun!

~Wendy

The original recipe for this was in cooks.com.

Spicy Candied Almonds
Ingredients
  • 1/2 Cup Sugar
  • 1/4 Cup Water
  • 1 Tbsp Unsalted Butter
  • 3 Cups Shelled, Raw, Whole, Unblanched Almonds
  • 2 Tsp Ground Cumin
  • 2 Tsp Cayenne or Ground Red Pepper
  • 1 Tsp Ground Fennel
  • 1/4 Tsp Baking Soda
Instructions
  1. Line a large cookie sheet with aluminum foil set aside.
  2. Place sugar, water and butter in a 2 quart glass measuring cup. Stirring midway through cooking; microwave on high 5 mins or until temperature reaches 220 degrees on a candy thermometer.
  3. Stir in almonds, cumin, cayenne and fennel.
  4. Microwave on high for 2 more mins.
  5. Add baking soda and mix rapidly. The syrup should be white and frothy.
  6. Immediately transfer nuts to the prepared cookie sheet and spread them into a single layer.
  7. Cool and serve. Store in an airtight container. This should yield about 3 cups.