Sweet and Spicy Almonds

Adapted via Joy the Baker
Serves: 6 to 8

♦ 1/3 cup sugar
♦ 1 tbsp fennel seeds
♦ 2 tsp salt
♦ 2 tsp crushed red pepper flakes
♦ 2 cups raw almonds
♦ 2 tbsp water
♦ 1 tbsp olive oil

Preheat the oven to 325 degrees F.  Line a baking sheet with foil and spray the foil with nonstick cooking spray.

Mix sugar, fennel, salt and pepper flakes in a medium sized bowl. Add the almonds, water and oil, and stir until coated. Pour onto the foil lined baking sheet and spread out evenly.

Bake the almonds for 5 minutes. Remove from the oven and stir almonds around. Return to the oven and bake for another 17 to 20 minutes, checking and stirring the almonds 2 to 3 more times. Almonds will turn beautifully dark brown. Remove from the oven and separate with a fork. Cool and remove from the pan to a serving bowl or an airtight container for storage. Will keep (stored) up to a week at room temperature.

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