This is a super yummy treat! Jim discovered it while on the streets of Ingolstadt, Bavaria with Missionary Charlie Ellis, and I discovered it at Scheel's Sports at Jordan Creek in Des Moines. Imagine that. I found the recipe and tried it out at a Young Marrieds Fellowship. It was a hit! Everyone was "nuts" for it! So, try it out! I know you'll love it! It was Jim's idea to add the brown sugar...he said it made them taste more like they did when he was in Germany. He was right, the almonds were much tastier with the brown sugar.
2 cups whole almonds, skin on ( I used 2 cans of Roasted, Salted Almonds - it was cheaper)
1/4 cup sugar
1/4 - 1/2 (depending on taste) brown sugar
1/2 tsp salt (If you use the already salted almonds, only use 1/4 tsp)
2 Tbsp. honey
2 Tbsp. water
2 tsp. almond or vegetable oil
Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350º F, stirring occasionally, until the internal color of the nuts is tan to light brown, 12 to 15 minutes. (The nuts will continue roast a little more after they are removed from the oven.) Set the roasted almonds aside.
*Note: If you use the already roasted almonds, the above step can be skipped.
Thoroughly mix the sugar, salt and brown sugar.
Stir together the honey, water and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes.
Immediately transfer the almonds to a medium-size bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the almonds out on wax paper. When cool, store at room temperature in a tightly covered container or plastic bag for up to two weeks. Makes 2 cups.