Sweet & Salty Almonds

You know I wouldn't be typing this up again if you didn't REALLY need this recipe. They're the best! We take them on every road trip. Also, very easy to double.

2 c. raw almonds

1/4 c. sugar

1/2 tsp. salt (my favorite is using the sea salt)

1/2 tsp. cinnamon

2 T. honey

2 T. water

2 tsp. vegetable oil

Spread raw almonds on a large baking sheet so that they are just one layer. Put in a cold oven, then turn the oven on to 350 degrees. Roast the almonds for about 15 minutes or until you can smell them ("I CAN SMELL YOU").

While the almonds are roasting, put the honey, water, and vegetable oil in a large skillet. Whisk until everything is combined, then put it on medium heat. Let it bubble for a few minutes, then add the roasted nuts to the skillet. Coat the almonds with the honey mixture and heat for about 5 minutes, stirring frequently. (You shouldn't have any liquid left in the skillet when the almonds are done.)

Mix the sugar, salt, and cinnamon in a small bowl. Put about 1/4 cup of the mixture into a 9 x 13" baking dish. When the almonds are coated with the honey mixture and are done cooking, transfer them to the 9 x 13" baking dish. Pour the rest of the sugar/salt/cinnamon over the almonds and stir everything up so that all the almonds get coated with the sugar mixture. Transfer the almonds back to the baking sheet and spread them out in one layer again to cool. After they've cooled, break them up a little bit.

Eat them all.