Asian Candied Almonds

After experimenting with a glaze that was actually meant for chicken wings, I decided to also make candied almonds with it. This recipe is Asian inspired; the deep, complex flavor comes from just a bit of Sriracha and soy sauce with sesame oil. Let the glazed almonds set up in the fridge before adding the remaining brown sugar so it will adhere better.

Enjoy! I guarantee you’ll be eating more than one handful.

INGREDIENTS:

2 cups Blue Diamond® whole natural almonds 1/4 stick salted butter, melted 1/4 cup soy sauce 1/2 cup brown sugar 1 tbs. sriracha sauce 1 tbs. honey 1 tsp. garlic powder (not salt!) 1 tsp. smoked Spanish paprika 1/2 tsp. liquid smoke seasoning 1 tsp. sesame oil 4 tbs. brown sugar for the glaze coating

DIRECTIONS:

Preheat your oven to 300° F. In a medium-sized mixing bowl, melt the butter for 20 seconds in your microwave. Add the remaining ingredients except for the almonds. Beat with a spatula for two minutes until thoroughly combined. Add the almonds and mix well.

Line a large cookie sheet with baker’s parchment paper and fold the edges up to form a lip on all four sides. Spread out the almond glaze mixture on the paper.

Bake uncovered for 12-14 minutes. There is no need to turn them. Remove and let cool slightly on your stovetop.

Spoon the mixture into a colander and let the excess glaze run off. Transfer to a covered bowl and place in your fridge for 1/2 hour to set up.

After a half hour, sprinkle 4 tbs. brown sugar over the top and fold in with a spatula until all of the nuts are evenly coated.

Serves 6

NOTE: If you bake the almonds any longer than the time indicated, you risk scorching the butter. Watch them carefully when baking.