Spicy Glazed Almonds

Submitted by Cookin-jo

"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!"

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Yields: 1 pound
• Serves: 4-6

ingredients

• 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)

directions

1. Bring corn syrup, butter and water to a boil in a saucepan large enough to hold the almonds.
2. Stir in spices.
3. Add almonds and stir to coat.
4. Place on a parchment-lined rimmed baking sheet and bake at 275 degrees for 1 hour.
5. Stir every 15 minutes to distribute the glaze and separate the nuts.
6. Cool and break apart any nuts that are stuck together.

Reviews

[princessmommie]

Delicious! Not too spicy. Served on top of Nantucket Bleu Spinach Salad, #50875. Balanced it perfectly and add just the right crunch.

 

[BerrySweet]

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.

 

[woodland hues]

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!

 

[Stacee R.]

Oh My Goodness!!! Why oh why do I waste my money on flavored almonds at the grocery store when I can make FANTASTIC ones like this at a fraction of the cost?!? Waste no more... these are TOTALLY ADDICTING! :) I increased the cayenne to 1 tsp (I like things spicy) and didn't measure the Tabasco. I also sprinkled some Kosher salt on them as they were cooling so it would adhere to the almonds. I loved the slightly sweet note these had along with the heat and salt. You have a true keeper here, Cookin-jo! Thanks so much for sharing this awesome recipe. They are my new addiction!

 

[hlsamples]

I made these exactly as written for a gathering at my home and they were a HUGE hit! I've had 15 people ask for the recipe. They're very addictive...you can't eat just one handful. Way to go Cookiedog!