This great snack was delicious, as well as addicting. Great dish, and also great for an after-meal if you don’t want a heavy dessert. Don’t let the spices scare you, the snack comes off as a sweet and salty taste.
The recipe is from Cooking Light, December 2009. Yields 4 cups.
Side note from the magazine: Store these almonds at room temperature for a week in an airtight container.
Side note from me: After it’s been cooled for 5 minutes, make sure to go ahead and put them in a container, breaking up the clusters. If not, they will harden in the pan and you’ll have to chisel the almonds out. No fun in that.