Honey, Ginger & Lemon Almonds

2 cups whole almonds
¼ cup honey
2 tbs. butter
¼ tsp. fresh grated ginger
½ tsp grated lemon zest
¼ tsp. salt
½ tsp. vanilla (Optional)
½ cup Sugar (Raw brown Sugar)
Preheat the oven to 350 degrees. Spread the almonds onto an un-greased cookie sheet and bake for 12-15 minutes tossing occasionally until toasted and fragrant.
In a medium saucepan, combine the honey, butter ginger, lemon zest, salt and vanilla. Bring to a boil over medium heat. Reduce heat and simmer for 2 minutes. Add the almonds and simmer for 2 more minutes. Spread almonds onto a cookies sheet that has been lines with foil and sprayed with non-stick cooking spray. Separate any nuts that are stuck together. Cool slightly (do not cool too long or the sugar won't stick).
Place the sugar into a large bowl and toss with the warm almonds making sure that all of the nuts are evenly coated.

Chef’s Tip: You could do this with Peanuts, Cashew nuts, Pistachio’s nuts or Nuts of your choice.