Spiced Almonds

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  • 1/3 cup water
  • 2 tablespoons honey
  • 2 tablespoons mustard powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 2 cups whole raw almonds


Preheat oven to 350°F. In a medium sauté pan, combine water and honey. Bring to a boil and stir until honey dissolves. Add mustard powder, smoked paprika and salt; stir to combine. Add almonds and toss to coat.
Cook over medium-high heat, stirring frequently, until mixture thickens and coats nuts.
Transfer nuts to a parchment-lined baking sheet. Bake for 7-10 minutes, stirring every few minutes, until nuts are lightly toasted and coating appears dry. Cool completely.
Store at room temperature in an airtight container for up to one week.

Recipe from Central Market Mill Creek - Culinary Resource Center
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