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For  Connie, who lost her recipe. I agree with Connie, these are spectacular!!

2 cups whole almonds, skin left on and toasted ***

1/4 cup sugar

1/2 teaspoon salt

2 tablespoons ea: honey and water

2 teaspoons Canola oil


Mix sugar and salt and set aside. Stir together honey, water and oil in large nonstick skillet or pan and bring to a boil. Immediately stir in nuts and continue to cook and stir until liquid is absorbed, about 5 minutes. Sprinkle sugar mixture over and toss until evenly coated. Pour out onto sprayed cookie sheet. When cool, break up and store airtight at room temperature up to a month.

**To toast nuts: Pour in single layer on cookie sheet. Roast at 350 until fragrant, about 8-12 minutes. Stir from the outside edge into the center a couple of times.


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