Chili almonds

These are sweet and spicy and make a nice gift.

INGREDIENTS:

2 T butter or ghee
3 T honey
1 1/2 tsp salt
1 tsp chili powder
1/2 tsp cumin
1/4 tsp chipotle powder (or cayenne powder)
2 cups almonds (preferably soaked and dried)

METHOD:

If the almonds are not crunchy, dry toast them in an iron skillet (or other heavy-bottomed pan) on medium heat until they reach desired level of crunchiness.

Add the butter to the nuts and allow it to melt, then add the other ingredients and thoroughly stir them together. 

Continue heating and stirring until the liquid bubbles for about 5 minutes, then pour the mixture out onto a cookie sheet lined with greased parchment paper and let it cool.

Store in an air-tight container, preferably in the refrigerator.