Honey Butter Almonds (Korean Snack)

Preheat oven to 325°F (160°C). Spread almonds in a single layer on a baking sheet.

Roast almonds for 10-15 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning.

While almonds are roasting, prepare the honey butter glaze. In a saucepan, melt butter over medium-low heat.

Stir in honey, sugar, and salt. Cook for 1-2 minutes, stirring constantly, until sugar is dissolved and the mixture is smooth.

Remove the saucepan from the heat and stir in the powdered milk until well combined. Make sure there are no clumps.

Once the almonds are roasted, immediately transfer them to the saucepan with the honey butter glaze.

Stir to coat the almonds evenly with the glaze. Make sure all the almonds are covered.

Spread the glazed almonds back onto the baking sheet in a single layer.

Bake for another 5 minutes to set the glaze. Watch closely to avoid burning.

Remove from oven and let cool completely on the baking sheet. The glaze will harden as it cools.

Once cooled, break apart the almonds and store in an airtight container.