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Honey Roasted Almonds

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  • 2 cups whole, raw almonds, with skins
  • 1 tablespoon xylitol (optional)
  • 1 tablespoon cumin (optional)
  • 1/2 teaspoon sea salt
  • 2 tablespoons raw honey
  • 2 tablespoons water
  • 2 teaspoons coconut oil (or other cooking oil)

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.

© Copyright 2007 by Wardee Harmon.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Appetizers Appetizers (Gluten-Free) Food Preparation Recipes Snacks Snacks (Gluten-Free)

About Wardee Harmon

Wardeh ('Wardee') lives in the Boise area of Idaho with her dear family. She's the author of The Complete Idiot's Guide to Fermenting Foods and other traditional cooking eBooks, and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured dairy, cheesemaking, fermentation, kids cooking, dehydrating, allergy-free cooking, cooking outside, pressure cooking, and more. Connect with Wardee and Traditional Cooking School friends on Facebook, Instagram, Pinterest, YouTube, Twitter and Google+.

Reader Interactions

Comments

  1. amygirl says

    December 22, 2007 at 6:26 am

    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.

    Reply
  2. toobaa says

    January 1, 2008 at 3:27 pm

    Epic! I can’t wait to try these! 😀
    Wonderful blog! 🙂

    Reply
  3. Anna says

    December 9, 2016 at 11:52 am

    I usually soak my almonds before I roast them–how would this alter the recipe/cooking time?

    Reply
    • MillieMillie says

      December 9, 2016 at 12:54 pm

      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

      Reply
      • Anna says

        December 10, 2016 at 2:20 pm

        Thank you!

        Reply

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