Glazed Red Pepper-Fennel Almonds

1. 1

   preheat oven to 325 F.

2. 2

   Line a baking sheet with foil or parchment or silpat.

3. 3

   Mix the almonds and the oil together, stirring until almonds have a touch of oil covering them.

4. 4

   Combine sugar, fennel seeds, crushed red pepper and salt in medium bowl.

5. 5

   Mix in almonds and 1 tablespoon water.

6. 6

   Spread mixture on prepared baking sheet in single layer.

7. 7

   Bake until sugar melts and almonds are deep golden brown and glazed, stirring often, about 22 minutes.

8. 8

   Separate almonds with fork; cool completely on sheet.

9. 9

   This will keep for 1 week stored in plastic bag.

* Per serving · 4 servings · Values may vary.

No additional tips available.