Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 350 degrees, stirring occasionally, until the internal color of nuts is tan (about 12 to 15 minutes). Remove from oven and set aside. Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes). Immediately transfer to a medium bowl and sprinkle sugar mixture over all and toss. Spread on wax paper and cool. Makes about 2 cups. Shared and MM by Judi M. Phelps. email@example.com, firstname.lastname@example.org, or email@example.com
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|Serving Size: 1 Cup (323g)|
|Recipe Makes: 2|
|Calories from Fat: 1037 (63%)|
|Amt Per Serving||% DV|
|Total Fat 115.2g||154 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 72.4g|
|Polyunsanturated Fat 27.8g|
|Cholesterol 0mg||0 %|
|Sodium 3.5mg||0 %|
|Potassium 1605.2mg||42 %|
|Total Carbohydrate 133.2g||39 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 105.5g|
|Protein 47.7g||68 %|
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Calories per serving: 1654
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