Warm honey and crushed red pepper in a large skillet over medium heat 1 minuted. Stir in almonds. Remove from heat and spread almonds in a single layer on a baking sheet coated with cooking spray. Bake at 325 for 18 minutes; cook 2-3 minutes. (Honey mixture will still be slightly sticky)
Combine sugar, salt, and chili poweder in a medium bowl. Place almonds in the same bowl with the sugar mixture; toss gently. SPread nuts on parchment paper or wax paper to cool completely. Store in an airtight container until ready to use.
Serving
Suggestions
POINTS: 2 EXCHANGES: 1/2 starch 1 Fat PER SERVING: CAL 96 FAT 7.2g
Originally Submitted
4/2/2008
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