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Spiced honey-glazed almonds
The November 2015 issue of Bee Culture magazine ( published the first of a two-part article titled, “A Holiday Meal with Honey.” It features recipes from Angelo Prosperi-Porta’s new honey cookbook, titled, simply enough  “Honey.”
½ cup paprika
3 Tbsp cayenne pepper
2 tsp ground ginger
2 tsp ground cumin
½ cup honey
2 large egg whites
2 tsp liquid smoke
1 Tbsp kosher salt
2 ½ lb whole almonds
  1. Preheat the oven to 275 degrees F.
  2. Sift together the paprika, cayenne, ginger, and cumin into a bowl.
  3. In a bowl large enough to hold the almonds, whisk together the honey, egg whites, liquid smoke, and salt until slightly foamy. Add the almonds and toss to coat.
  4. Sprinkle the spice mixture into the bowl. Toss to coat the nuts evenly.
  5. Spread out onto parchment paper-lined baking sheets. Try to separate the nuts to keep them from sticking together.
  6. Bake for approximately 20 to 30 minutes or until the coating is dry and crispy. Remove and cool completely on the baking sheets. Store in an airtight container. Makes about 6 ½ cups.

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