I’ll let these speak for themselves.
Total time: 25 minutes of active time, plus 30 minutes to cool
3 cups of almonds, baked at 375 for 20 minutes
1/3 cup of agave syrup
1 tsp course sea salt
1/3 cup of course sugar (turbinado or demerera)
Combine salt and sugar in a large mixing bowl. Heat agave syrup on medium low until hot. Add almonds and stir until coated. Toss in sweet and salty mixture until covered. Line a baking sheet with parchment and put almonds on top to cool and harden.