2 c. whole natural almonds
¼ c. honey
2 tbsp. butter
1 c. turbinado sugar (“raw” sugar)
Preheat oven to 350 deg. F. Spread almonds in a shallow pan, roasting 15-to-20 min., stirring occasionally. Heat honey and butter to boiling over medium heat in a medium skillet. Immediately reduce heat to medium low, simmering two minutes and stirring occasionally. Add almonds, simmering and stirring two more minutes. Using a slotted spoon, transfer the almonds in a single layer to a cookie sheet lined with parchment paper, cooling slightly. To coat, shake almonds with sugar in a plastic food storage bag. When almonds are well-coated, pour contents of bag into colander to sieve away excess sugar. Sugared almonds will keep for several weeks in a loosely covered container.