Sweet and Spicy Roasted Almonds

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions In a small heavy saucepan, heat the oil and crushed red pepper over a low flame, stirring occasionally, until a thermometer comes out to 180 degrees about 5 minutes. Remove from the heat and let cool to room temperature about 2 hours. In a medium bowl stir the oil, sugar, and salt to blend. Add the almonds and toss to coat. Arrange the almond mixture on a large heavy baking sheet. Bake and stir occasionally, until golden brown, about 15 minutes