Make this ridiculously good snack the next time you’re hosting a get-together and watch how quickly they disappear! You may get in trouble because your friends will not be able to stop eating your honey roasted almonds, thus blaming you for any diet fail. Consider yourself warned!
If you live in a humid climate, don’t sweat it—just make sure you keep the almonds in a tightly-sealed container until you’re ready to set them out for your main event. Otherwise, the sugar and honey will pull moisture from the air and make them sticky!
honey roasted almonds recipe
- 4 cups whole raw almonds
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1 1/2 tsp sea salt, fine
- 1/2 cup granulated sugar, for dusting
- 1/2 tsp dried spice, (such as cinnamon, cumin, chili powder, etc.), optional
- Place two racks as close to the center of the oven as possible then preheat to 325 degrees. Line two rimmed baking sheets with parchment paper, divide the almonds into two portions then spread evenly between both baking sheets. Place almonds in the oven to toast for 10 minutes.
- While the almonds roast, add honey and sugar to a small saucepan then place over medium heat. Bring mixture to a boil, ensuring that the sugar is completely dissolved. Let the mixture bubble for 2 minutes then remove from heat and set aside.
- Remove almonds from the oven but leave the oven temperature set to 325 degrees. Transfer roasted almonds to a large bowl then pour in honey mixture. Stir to coat almonds evenly, working quickly to avoid it from setting up.
- Transfer nuts back to parchment-lined baking sheets then spread into a thin layer, separating the nuts to avoid clumping. Return candied almonds to the oven then bake for 15 minutes. Remove from oven and cool completely.
- Once almonds are completely cool, but slightly tacky, break up any clumps that are stuck together then set aside. In a large bowl, stir together fine sea salt and additional ½ cup of granulated sugar along with any spices you might like to accompany the almonds.
- Add honey-roasted almonds to the bowl then toss until completely coated. At last, they are ready to eat! Store any leftovers in a tightly-sealed container for several weeks.
You don’t have to use almonds! Substitute with your favorite type of nut.