- 1 1/2 cups raw, unblanched almonds
- 1 tablespoon sugar
- 1 1/2 tablespoons Organic Rapeseed Honey
- 1/2 teaspoon ground chipotle chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
Line a large baking sheet with parchment paper. Place the almonds in a medium nonstick skillet; cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently. Combine the remaining ingredients in a 2-cup glass measure. Microwave at HIGH for 30 seconds. Add honey mixture to pan, and cook 2 minutes, stirring constantly. Arrange almond mixture on prepared baking sheet in a single layer; let stand 10 minutes.
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