Honey-Cardamom Almonds

Warm and sweet, cardamom is a member of the ginger family. It is most often tasted in Scandinavian, Middle Eastern and Indian dishes, and smelled in perfumes. Although it is somewhat stronger in seed form, I am a big fan of it ground. Its flavor is definitely prevalent and yet not overpowering in these slightly sticky, slightly peppery, slightly sweet almonds.

2 tablespoons Sucanat (organic sugar)
2 teaspoons kosher salt
1 ½ to 2 teaspoons ground cardamom, to taste
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ cup honey
2 cups raw whole almonds, blanched or skin on

1. Line a baking sheet with parchment paper.

2. Place the sugar, salt, cardamom, cinnamon and ginger in a small bowl; mix well, and set aside.

3. Place the honey in a large, heavy-bottomed skillet and bring to a boil over high heat. Add the almonds and cook, stirring all the while, until most of the honey has been absorbed by the almonds and any remaining honey is a deep amber color, for 2 to 3 minutes.

4. Remove the almonds from the heat, add a small amount of the sugar mixture to the almonds, and toss. Add the remaining sugar mixture, a little bit at a time, and toss with the almonds until all the mixture has been used.

5. Transfer the almonds to the prepared sheet and arrange in a single layer; separate the almonds with a fork or your hands. Set aside and cool before serving.

Makes 2 cups