Ingredients

2 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon water
1 1/4 teaspoons kosher salt or sea salt
1/4 teaspoon ground ginger
2 cups whole blanched or natural almonds
1 teaspoon fennel seeds
Cooking spray

Directions

Preheat oven to 300 F.

Melt butter in a large skillet on medium heat. Stir in honey, water, salt and ginger. Stir in almonds and fennel and remove from heat.

Line a baking sheet with foil and coat with cooking spray. Spread almonds over foil and bake 25 to 35 minutes, stirring once, until almonds are golden through (cut one open to test). Transfer almonds on foil to a rack and cool completely. Loosen with a spatula and serve or store airtight for up to 2 days.

Makes 10 snack servings.

Nutrition information per serving: 205 cal., 17 g total fat (2.6 g saturated), 11 g carbo., 6 g pro., 6 mg chol., 4 g fiber, 292 mg sodium.