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2 Tbs. Robert Rothschild Sesame Honey Mustard Pretzel Dip
or Asian Sesame Oven & Grill Sauce
1/2 t. Red pepper flakes
2 Tbs. Sesame seeds
1 Tbs. Vegetable oil
3 cups Blanched white whole almonds
2 t. Salt
6 Tbs. Granulated sugar
Preheat the oven to 350˚. Mix the first 4 ingredients in an ovenproof bowl and microwave for 30 seconds to loosen mixture. Add the almonds and coat them well. Sprinkle in the salt and sugar and toss all together. Pour onto an oiled baking pan and toast the nuts in the oven for 15-20 minutes or until nuts are golden in color and the sugar begins to caramelize. Shake the pan to loosen the almonds. Cool nuts completely and store in an airtight container for up to 1 week.
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