Honey Crystal Almonds

There's still time to make this one for Christmas! I got this toasted almond recipe from a coworker when she brought her holiday leftovers to work one year. I was on them like a seagull on an abandoned bag of Doritos. For that very reason, I would recommend making a double batch. Then you have plenty for guests, and you can hope for some left over when the guests are gone. I also have the nasty habit of picking at them after I've made them, just to "make sure they're okay." That usually takes several testings for some reason. One bit of advice - after you've made the almonds, let them sit on the cookie sheet for maybe one or two hours. They're pretty sticky little guys, and letting them air out a little helps when it comes time to putting them in a bowl.

2 cups whole raw almonds
1 cup turbinado (raw) sugar
1/2 cup honey
2 Tbs. butter

Spread almonds in a shallow pan. Place in cold oven; turn oven to 350 degrees and roast 12 - 20 minutes, stirring occasionally until well-roasted. Over medium heat in a 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 a slotted spoon, transfer almonds to a baking sheet greased with butter or vegetable oil. Spread in a single layer and cool slightly. Toss almonds with sugar to coat.

There are serving suggestions with the recipe my coworker gave me, but I usually just put them out with all the holiday goodies. Her suggestions were to serve them with sharp cheddar and blue cheese, champagne, and fruit salad.