I couldn’t decide what sort of dolled-up almonds to make. Caramelized? Cocoa-dusted? Spiced? Spicy? Sweet or savory? The result: all of the above. And you just have to keep eating them to figure out what on earth’s going on.
2 cups whole almonds (I used half whole, half roasted– increases the surprise factor)
½ cup white sugar
½ tablespoon kosher salt
¾ teaspoon each: ground ginger, cinnamon, curry powder
large pinch of cayenne pepper
2 tablespoons water
1 teaspoon honey
1 tablespoon unsweetened cocoa powder
In a wide saucepan, combine almonds, sugar, salt, honey, water and spices. Over medium heat, stir constantly for several minutes, until most of the coating has adhered itself evenly to the almonds, and monitoring for any whiff of burning. When almonds are just about done, sprinkle cocoa powder over nuts and stir to distribute evenly.
Spread almonds in a roasting pan, separating as much as possible with 2 spoons (the sugar will be very hot)
Refrigerate for 10 minutes, break apart almonds if desired and return to fridge for storage until consumed.