This recipe is from the post: Two More for Giving: Provencal Olives and Italian Glazed Almonds.
This recipe is very slightly adapted from Bon Appétit
Nonstick vegetable oil spray (canola or olive oil)
6 Tablespoons of granulated sugar
4 teaspoons of whole fennel seeds
2 teaspoons of dried crushed red pepper flakes
2 teaspoons of kosher salt
2 cups of whole skin on raw almonds
2 Tablespoons of water
A completely optional addition that I add every once in a while is some orange zest
Preheat the oven to 325 degrees F. Line a heavy baking sheet with foil and spray with the non-stick oil spray to coat. In a medium bowl, combine the sugar, fennel seeds, crushed red pepper and salt…don’t inhale while stirring, you’ll sneeze! (If you add zest, add it now and mix well) Pour the raw almonds on top of the sugar mixture and sprinkle the water over that. Stir to combine well. Spread the mixture on the prepared baking sheet in a single layer. Bake until the sugar melts and the almonds are deep golden brown and glazed, stirring frequently and watching carefully, about 22 minutes total. Remove from the oven, separate the almonds with a fork and allow to cool on the foil on the sheet. When completely cooled, break apart into individual almonds. Store in a plastic bag up to 1 week. It makes 2 cups.