Source: Bret Jordan, modified from AllRecipes.com
- Almonds, whole, shelled - 3 Cups
- Sugar, White - 1/4 Cup
- Salt, Kosher - 1/2 Teaspoon
- Honey - 3 Tablespoons
- Water - 3 Tablespoons
- Vegetable Oil - 1 Tablespoon
- Mix sugar and salt in a small bowl and scoop 1 tablespoon of that mixture in to large bowl (the tablespoon of sugar on the bottom helps keep them from sticking to the bowl).
- Put honey, water, and oil in large sauce pan and set aside
- Spread almonds in a single layer on a cookie sheet and place in cold oven
- Set oven to 350 degrees, after 20 minutes remove almonds from the oven. While in the oven stir every 4 minutes. As ovens vary, typically almonds are done when quite fragrant. Watch them closely so they do not burn.
- Just before the almonds are done, bring the sauce pan with the honey, water, and oil mixture to a boil, stirring frequently. Once it boils turn down to med-low heat. (It should come to a boil very quickly.)
- When the almonds are done, take them out of the oven and put them immediately in to the sauce pan with the hot liquid (do not let the almond cool first)
- Cook the almonds and caramel sauce for about 5 minutes, stirring constantly.
- Once all of the liquid is absorbed or completely caramelized dump the almonds in to the large bowl containing the sugar/salt mixture (see step 1).
- Slowly sprinkle the almonds with the remaining sugar/salt mixture while constantly tossing the almonds.
- Spread almonds out on a piece of parchment paper to cool and dry.
- Lightly sprinkle with some extra table salt.
- Once dry (a few hours to over night) put in an air tight container, they will store for a few days.