The perfect holiday gift………Sal del Mar, Santa Cruz Chili Powder and this recipe…

Sweet and Salty Almonds
(made with Sal Del Mar and Santa Cruz Chili Powder)


2 ½ cups dry roasted and unsalted almonds
¼ cup raw sugar
1 ½ teaspoon Sal del Mar
1 ½ teaspoon Santa Cruz Chili Powder
2 tablespoon honey
1 tablespoon water
1 tablespoon olive oil

Preheat oven to 350 degrees F.  Spread almonds on a baking sheet and bake about 10 minutes or until just toasted, careful not to burn.  In a large bowl combine sugar, salt and chili powder. Combine honey, water and olive oil in a large pan over medium heat.  Mix thoroughly while heating for 1 minute.  Remove from heat and add almonds, tossing to coat. Transfer nuts to sugar mixture and toss to coat evenly.  Transfer to a baking pan to cool in a single layer.

To complete your holiday gift include a Sal del Mar salt dish, designed by Linda Poverman of Tucson.  The dish is made from white earth clay and molded by hand, topped with a hand crafted fish medallion.  It is fired but left unglazed.  This allows the salt dish to absorb moisture to keep the salt dry.  It is the perfect companion for holding the coarse, moist Sal del Mar.