Looking for a delicious and tasty treat? Here you go!
Honey Roasted Almonds
Spread the almonds in a baking pan, in a single layer. Bake at 300 degrees, stirring every 2 or 3 minutes, until beginning to smell fragrant and a darker brown, about 8 to 12 minutes. Don’t let them burn! Remove from oven and set aside.
In a saucepot, bring the honey, water and oil to a boil over medium heat, stirring constantly. Add the almonds. Stir in the almonds. Keep stirring until the almonds absorb all the liquid, 3 to 5 minutes. Turn off the heat. Transfer almonds back to the baking sheet. Sprinkle the almonds with sea salt, xylitol (if using), and cumin (if using). Toss to coat well.
Allow almonds to cool. Store in an airtight container.
Honey Roasted Almonds
Ingredients
- 2 cups raw almonds whole, with skins
- 1 tablespoon xylitol optional
- 1 tablespoon ground cumin optional
- 1/2 teaspoon sea salt
- 2 tablespoons raw honey
- 2 tablespoons pure water
- 2 teaspoons coconut oil or other cooking oil
Instructions
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Spread the almonds in a baking pan, in a single layer.
-
Bake at 300 degrees, stirring every 2 or 3 minutes, until beginning to smell fragrant and a darker brown, about 8 to 12 minutes.
-
Don't let them burn!
-
Remove from oven and set aside.
-
In a saucepot, bring the honey, water and oil to a boil over medium heat, stirring constantly.
-
Add the almonds.
-
Stir in the almonds.
-
Keep stirring until the almonds absorb all the liquid, 3 to 5 minutes.
-
Turn off the heat.
-
Transfer almonds back to the baking sheet.
-
Sprinkle the almonds with sea salt, xylitol (if using), and cumin (if using).
-
Toss to coat well.
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Allow almonds to cool.
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Store in an airtight container.
© Copyright 2007 by Wardee Harmon.
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What does the xylitol do? It seems I bought some of that at one time..is it a sweetner? These look very yummy. (have you ever made sauteed chick peas?? you can make them sweet or hot and spicy…they are very good….I will blog the next time I make them.)
Amy, the xylitol is a no-calorie natural sweetener. It is also very good for cavity prevention. It comes granulated like sugar and is about 75% as sweet. If you use too much it can give you the runs. 😉 So we only sprinkle it on hot cereal or like this to stick on roasted nuts.
I have never had the sauteed chick peas! Please let me know when you write about it.
Epic! I can’t wait to try these! 😀
Wonderful blog! 🙂
I usually soak my almonds before I roast them–how would this alter the recipe/cooking time?
Hi Anna,
This is a post written before Wardee learned of traditional cooking. 🙂 If your almonds are soaked and dehydrated the recipe shouldn’t change much (just keep a close eye to prevent burning). If your almonds are wet, they will take longer for the initial toasting. So you would roast them until they’re dried, probably like you usually do. 🙂
Millie
Traditional Cooking School Support
Thank you!