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