Spiced Candied Almonds
5 monthes ago - By David Lebovitz
I have a soft spot, or should I say, a crunchy spot, for candied nuts. I like it when they're baked to a crispy, golden brown, with a touch of sweetness that comes from coating the nuts with just enough sugar to make them crackle in your mouth, but not enough to overwhelm.
I also like a bit of salt, spice, and even some heat added, as a counterpoint. Just enough so a little glow hits you a few seconds later, but not enough to burn. In other words, exactly the right amount to make you want you to grab another handful. Ladies and gentlemen, messieurs-dames , these are those nuts.
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