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INGREDIENTS:
2 cups Almonds
2 tsp. Pasolivo Citrus Olive Oil
2 Tbsp Pasolivo Orange Blossom Honey
1/4 cup Sugar
1/2 tsp. Pasolivo Pacific Blue Kosher Sea Salt and Pasolivo Ghost Pepper Sea Salt for spice
2 Tbsp Water
2 cups Almonds
2 tsp. Pasolivo Citrus Olive Oil
2 Tbsp Pasolivo Orange Blossom Honey
1/4 cup Sugar
1/2 tsp. Pasolivo Pacific Blue Kosher Sea Salt and Pasolivo Ghost Pepper Sea Salt for spice
2 Tbsp Water
DIRECTIONS:
Lay Almonds on a cookie sheet. Bake at 350 degrees F for 12 minutes. Mix together salt and sugar and set aside. In a skillet, bring water, Pasolivo Orange Blossom Honey and Pasolivo Citrus Olive Oil to a boil then take off heat and add nuts. Stir until liquid is gone, about three minutes, then add sugar and salt. Spread on parchment paper or foil to cool, then serve.
Lay Almonds on a cookie sheet. Bake at 350 degrees F for 12 minutes. Mix together salt and sugar and set aside. In a skillet, bring water, Pasolivo Orange Blossom Honey and Pasolivo Citrus Olive Oil to a boil then take off heat and add nuts. Stir until liquid is gone, about three minutes, then add sugar and salt. Spread on parchment paper or foil to cool, then serve.
