I’m not sure where this recipe originated from, but my grandpa used to make these honey roasted almonds, so I copied the recipe from him. He didn’t make them all the time, but sometimes we’d go over to their house and there would be a bowl of them sitting on the coffee table. And when that happened, I’d have to resist the urge to shove a fistful of them into my mouth the moment I sat down.
I bought a big bag of raw almonds from Costco a few weeks ago, and had been putting off making these because I just had a feeling they were going to take me an entire afternoon to make, and I honestly just didn’t have it in me. But they were so simple, and I think they only took me about half an hour to make.
Serves: 2 cups of almonds
Ingredients:
- 2 cups raw almonds
- 1/4 cup sugar
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 2 tbsp. water
- 2 tsp. canola oil
- 2 tbsp. honey
Steps:
- Preheat oven to 350F. Cover baking sheet with foil, dull side up; this helps them roast faster. Roast for about 10 minutes or until browned. The rule of thumb is once you can smell them they are done. Let nuts cool completely. Leave foil on the baking sheet to be used later.
- In a small bowl, mix together sugar, salt, and cinnamon. Set aside.
- Add wet ingredients to a large sauté pan and heat over medium high heat, whisking constantly until it comes to a boil. Add nuts and stir constantly until most of the liquid has been absorbed by the nuts, about 2 minutes. Be very careful not to scorch your nuts! Add dry mixture and stir until sugar has caramelized. A little more than a minute. Spread in a single layer on your foil covered baking sheet and let cool before serving.
If you’re thinking these almonds are going to be really sweet, don’t worry. My dad doesn’t like sweets at all, and he loves these almonds. He made his own batch before I attempted them, so he gave me a good tip: if you want to double the recipe, don’t. Make one single batch, and then when you’re done make a second single batch. If you double the recipe you could end up with too much sauce, and it might not spread evenly over the almonds. But it’s so simple to make that doing two separate batches is not difficult or overwhelming at all!
Until next time,
Nadine
nadinesnarratives.art.blog 