Prep 5 mins
Cook 1 hr
Everyone loves these almonds and they're very easy to make. I always use less cayenne and Tabasco than called for but if you like heat use the full amounts. Store in a freezer bag in the freezer. Great for hostess gifts!
- 1⁄4 cup light corn syrup
- 2 tablespoons butter
- 2 tablespoons water
- 3⁄4 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon Tabasco sauce (or a bit less)
- 1⁄2 teaspoon cayenne pepper (or a bit less)
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb whole almond (skins on)
- Bring corn syrup, butter and water to a boil in a saucepan large enough to hold the almonds.
- Stir in spices.
- Add almonds and stir to coat.
- Place on a parchment-lined rimmed baking sheet and bake at 275 degrees for 1 hour.
- Stir every 15 minutes to distribute the glaze and separate the nuts.
- Cool and break apart any nuts that are stuck together.
Delicious! Not too spicy. Served on top of Nantucket Bleu Spinach Salad, #50875. Balanced it perfectly and add just the right crunch.
Very tasty and not overly spicy as the name would suggest. The heat is more of an aftertaste. Next time I might add some garlic powder to make it a little more savory. Easy to make.
These are very tasty. Used amounts of seasonings called for and wouldn't decrease them, perhaps even increase the hot sauce (just a little!) I think I used too much butter, however, as the almonds were swimming in it by the end of the baking time, and were a bit too buttery rich. I'm going to cut back on the butter content next time. Very easy to make, and a wonderful sweet/savoury flavour and crunchy texture. Glad I found your recipe!