Glazed Red Pepper-Fennel Almonds

This delicious recipe was passed along to us by Louise Rasmussen, the incredible cook at Wallowa Llamas in Eastern Oregon. Not only are these almonds incredibly addictive, but they provide a great, healthy energy boost whether you’re hiking the rocky slopes of Eastern Oregon or trekking through the snow to catch the T. We carry most of these ingredients at the store. If you’re avoiding sugar, you can substitute any great, local raw honey or maple sugar.

1/4 c. sugar (or maple sugar, honey)
2-1/2 T fennel seed
4-t-red pepper flakes
4-t salt
4-c whole raw almonds
1/4 c. hot water

Preheat oven to 325
Line a baking sheet with foil and spray with oil
Combine all ingredients except almonds and stir to dissolve and blend
Add almonds and coat them
Spread in one layer on cooking sheet
bake for 22 minutes stirring 2 or 3 times.
Cool for about 10 minutes then remove from foil
Store in an air tight container and enjoy!