2 cups whole natural almonds
1/4 cup honey
2 tablespoons butter
1 cup turbinado sugar
Spread almonds in a shallow pan. Place in cold oven; turn oven to 350°F and roast 12 to 20 minutes, stirring occasionally, until well roasted.
Over medium heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium low, simmer 2 minutes, stirring occasionally. Add almonds; simmer and stir 2 minutes.
Using slotted spoon, transfer almonds to baking sheet lined with parchment paper or sprayed with non-stick cooking spray; spread in single layer and cool slightly.
Toss almonds with sugar to coat using a medium plastic food storage bag.
YIELD: Makes 2 cups
SOURCE: Recipe courtesy of the California Almond Board.