1/2 cup slivered almonds 1 Tbsp corn syrup 1 1/2 tsp sugar 12 cups fresh baby spinach 1 cup raspberries pinch each of salt and cayenne pepper
1/4 cup vegetable oil 2 Tbsp sugar pinch each salt and pepper 2 Tbsp raspberry or white wine vinegar 1 Tbsp toasted sesame seeds or poppy seeds
Toss together almonds, corn syrup, sugar, salt and cayenne until coated. Spread in a single layer on parchment paper lined baking sheet. Bake in 325º oven, turning occasionally to break up lumps, for 12 minutes until golden and sugar is bubbly. Cool and break into pieces. Whisk together oil, sugar, vinegar, seeds, salt and pepper to make dressing. Toss spinach with dressing, sprinkle with candied almonds and raspberries.
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