At a couple of craft fairs this fall, I saw something so kitschy that I just had to have one. The crafters were selling wine bottles filled with tiny Christmas tree lights. They probably wouldn’t cost much to make but we figured out that you would need a drill with a diamond bit to get through the thick glass. This is what they look like.
You might want to serve the wine (that you will have to drink to empty the bottle!) with these seasoned almonds. My friend, Kath brought these yummy almonds up to our cabin to serve as an appetizer and gave me the recipe for them so I could share it with you.
Honey Spiced Almonds
¼ cup honey
¾ tsp crushed red pepper flakes
3 cups almonds, whole, natural , toasted ( about 1 pound)
1 spray cooking spray
3 Tbsp sugar
1 tsp salt
½ tsp chili powder
Preheat oven to 325 degrees F.
Warm honey and crushed red pepper in a large skillet over medium heat for 1 minute. Stir in almonds. Remove from heat and spread almonds in a single layer on a baking sheet coated with cooking spray. Bake for 16-18 minutes; cool 2-3 minutes. (Honey mixture will still be sticky.)
Combine sugar, salt and chili powder in a medium bowl. Place almonds in same bowl with sugar mixture; toss gently until nuts are coated. Spread nuts on parchment paper or wax paper to cool completely. Store in airtight container until ready to use.
(I doubled the sugar, salt and chili powder after making them once.)