The flavor of the cardamom is definitely prevalent and yet not overpowering in these slightly sticky, slightly peppery, slightly sweet almonds. In fact, it’s almost impossible to tell what the spices are. Leave your guests guessing.
Serve these alongside sliced oranges or chop them up and sprinkle them on squash soup.
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.
- ¼ cup honey
- 2 cups whole almonds, blanched or not
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 ½- 2 teaspoons ground cardamom
- ½ teaspoon ground cinnamon
- Line a baking sheet with parchment paper.
- Place the honey in a large 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, about 2- 3 minutes.
- Place the sugar, salt, cardamom and cinnamon in a large bowl and mix well.
- 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 until all the mixture has been used. Transfer to the prepared sheet and arrange in a single layer: separate the almonds with a fork or your hands. Set aside to cool.