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1
For the candied almonds: Combine the spices in a small bowl and mix well, set aside.
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2
In a medium pot over medium-high heat, cook the almonds, stirring often for 2 minutes.
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3
Add in the butter.
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4
Once the butter is melted and the almonds are coated, add in the sugar and stir until evenly distributed.
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5
Add in the water and the spices and cook, stirring constantly until it begins to thicken, about 3-4 minutes.
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6
Be careful not to burn the nuts.
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7
Dump the contents of the pot onto a parchment paper-lined baking sheet and allow it to cool fully.
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8
Once cool, break apart the nuts into segments and store in an airtight container.
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9
For the more savory almonds: Combine the spices in a small bowl and mix well, set aside.
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10
In a medium pot over medium-high, heat cook the almonds, stirring often for 2 minutes.
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11
Add in the brown sugar and stir until evenly distributed.
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12
Add in the water and the spices and cook, stirring constantly until it begins to dry out and the liquid is just about gone.
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13
Be careful not to burn the nuts.
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14
Dump the contents of the pot onto a parchment paper-lined baking sheet and immediately sprinkle with the white sugar.
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15
Allow the nuts to cool fully.
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16
Once cool, store nuts in an airtight container.
