These Honig Brat Mandeln nuts are delicious, very difficult to resist and, best of all, easy to make. They are often found in German Christmas Markets. 
Honig Brat Mandeln
2 cups almonds
¼ cup sugar
1//2 tsp salt
2 tbsp water
2 tbsp honey
2 tsp oil
Place the almonds on a cookie sheet in a single layer and place in a 350-degree oven. They will take about 20 minutes to be done. At about 10 minutes, check and bring the almonds on the edge to the middle of the pan and the middle nuts to the edge. When they are done, remove from baking sheet.
Stir the honey and water and the oil in a pan. Stir in the almonds. Bring the liquid to a boil. Cook until all the liquid is gone.
Meanwhile, place half the sugar and salt mixture in a bowl, reserving the other half. When the almonds are done, place in the bowl. Sprinkle the other half of the sugar mixture and stir. Place the almonds in a single layer on wax or parchment paper until cool.
The most important part of this whole process is not to try a sample until you are ready to serve. If you do, you will find that your supply will be greatly diminished. Happy Holidays. 
Lee Riggs is a Zen priest living in Shasta County who cooked and baked for many years at San Francisco Zen Center. He is a devoted gardener. His simple credo is that butter is better and that you should be able to taste the hops in beer.
A News Cafe, founded in Shasta County by Redding, CA journalist Doni Greenberg, is the place for people craving local Northern California news, commentary, food, arts and entertainment. Views and opinions expressed here are not necessarily those of anewscafe.com.
