Glazed Red Pepper-Fennel Almonds - olive oil

Method

• preheat oven to 325 F.
• Line a baking sheet with foil or parchment or silpat.
• Mix the almonds and the oil together, stirring until almonds have a touch of oil covering them.
• Combine sugar, fennel seeds, crushed red pepper and salt in medium bowl.
• Mix in almonds and 1 tablespoon water.
• Spread mixture on prepared baking sheet in single layer.
• Bake until sugar melts and almonds are deep golden brown and glazed, stirring often, about 22 minutes.
• Separate almonds with fork; cool completely on sheet.
• This will keep for 1 week stored in plastic bag.