Recipe:; Honey Roasted Beer Nuts from Rita

HONEY ROASTED BEER NUTS

One of my most requested recipes.  You'll make this all year long!

  2 cups whole almonds, skin left on and toasted ***

¼ cup sugar

½ teaspoon salt

2 tablespoons ea: honey and water

2 teaspoons Canola oil

Mix sugar and salt in large bowl and set aside.  Stir together honey, water and oil in pan and bring to a boil.  Immediately stir in nuts and continue to cook and stir until liquid is absorbed, about 5 minutes.  Immediately transfer nuts to bowl with sugar/salt mixture and toss until evenly coated.  Pour out onto sprayed cookie sheet.  When cool, break up and store airtight at room temperature up to a month.

**To toast nuts: Pour in single layer on cookie sheet.  Roast at 350 until fragrant, about 8-12 minutes.  Stir from the outside edge into the center a couple of times.

FIRE & ICE PICKLES

Absolutely one of my most requested!

1 quart wavy sliced generic dills, drained

2 cups sugar

¼ teaspoon or more red pepper flakes

1 teaspoon mixed pickling spice (opt)

1 garlic clove, smashed

Mix all together.  Let sit at room temperature for a day or so, stirring occasionally, until sugar dissolves.  Sugar will form a wonderful juice, drawing the natural liquid from the pickles.