It's funny how one's tastes change.
I have vivid memories from my childhood of being held captive and forced to eat zucchini pot pie. Well, maybe not captive. Or forced. But I do recall not being allowed to leave the dinner table and go to the county fair unless said pot pie was eaten. Enter ketchup. Lots and lots of ketchup!
I'm still not a fan of zucchini pot pie (specifically the zucchini part, not the pot pie part), but I never in a million years would have imagined that one day I'd be voluntarily eating almonds. And LIKING them, much less blogging about them and singing their praises. But these almonds are good. Really, really good. Hubby tells me they really complement a glass of bourbon (as pictured below). Not that I'd know, though, since bourbon just isn't my thing. I'm finicky, in case you hadn't noticed.
Honey Roasted Almonds (printer-friendly copy)
1 1/3 cup whole almonds, raw
1 Tbsp. + 1 tsp. Splenda
1 Tbsp. + 1 tsp. granulated sugar
1 tsp. Splenda brown sugar
1 Tbsp. Land O' Lakes Light Butter
1 Tbsp. honey
1/2 tsp. Kosher salt
Preheat oven to 325 degrees F. Spray baking sheet with non-stick cooking spray and set aside. Place almonds in a medium-size heat-resistant bowl and set aside. Mix together both Splenda varieties and sugar in a small dish and set aside. Stir together light butter, honey, and Kosher salt in a microwave-safe dish. Heat in the microwave at 15-second intervals until the butter has melted and the mixture is bubbly. Pour the honey mixture over the almonds and toss until the nuts are well-coated. Place nuts on baking sheet and bake in preheated oven until well-browned, about 30 minutes. Stir the mixture at 10-minute intervals to ensure even cooking. Remove from oven and scrape nuts into a large heat-resistant bowl. Sprinkle nuts with the sugar mixture and stir to evenly coat. Allow to cool to room temperature. Store in a sealed container.
It's amazing what you discover when you take a risk and try new (or old) things. Next thing you know I'll be eating zucchini. Or not.