1 3/4 cups whole almonds
1 cup honey

Toast almonds in a 350 degree F oven for 10 minutes, stirring once or twice, until golden.

Cool on a wire rack. Place almonds in a clean 1-pint jar. Add honey slowly, using a table knife or narrow spatula to help honey drizzle down through the almonds. Cover.

Store in a cool, dry place for up to 1 month. Spoon over ice cream. Freeze for longer storage.

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