Thursday, November 24, 2011

Honey-roasted Almonds

Be warned, these won't last long. I made a batch for Saturday night's soiree and they vanished. Then I made a batch yesterday and they lasted about 90 minutes. I'm making another batch today and expect similar results.


12 ounces raw almonds
2 T honey
2 T water
2 t canola oil
1/4 C sugar
1 1/2 t salt

  1. Preheat oven to 325F.
  2. Place the almonds in one layer on a baking sheet and bake for about 20 to 30 minutes until roasted.
  3. While the nuts are roasting, mix the sugar and salt in a bowl large enough to hold all the nuts, and set aside.
  4. About 10 minutes before the almonds are finished, mix the honey, oil and water in a large frying pan and heat almost to boiling.
  5. Add the toasted nuts to the pan. If the liquid hasn't already come to a boil, the heat of the nuts will make it boil. Stir over medium heat until all the liquid is gone.
  6. Put the coated almonds in the bowl with the sugar/salt mixture and stir until the nuts are entirely coated. You may have some extra sugar/salt mixture left over. You can save it for the next batch of nuts (because there will be a next batch).
  7. Enjoy!


Post a Comment