Honey roasted almonds are one of those snacks that disappear fast. The honey caramelizes in the oven and coats each almond in a thin, crunchy shell of sweetness. A pinch of salt balances everything out, and the whole process takes less than 15 minutes. Make a big batch because they will not last long.
Ingredients
- 2 cups California almonds (raw)
- 3 tbsp Duck River honey
- 1 tbsp coconut oil, melted
- 1/2 tsp Redmond Real Salt
- 1/4 tsp Ceylon cinnamon (optional)
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a bowl, toss the almonds with melted coconut oil, honey, salt, and cinnamon if using. Stir until every almond is coated.
- Spread the almonds in a single layer on the prepared baking sheet.
- Bake for 12 to 15 minutes, stirring once halfway through, until golden and fragrant.
- Remove from the oven and let cool completely on the pan. The coating will harden as it cools.
Notes
- Let them cool fully before eating or storing. They will be sticky when warm but turn perfectly crunchy once cooled.
- Try this same method with cashew pieces (raw) or pecan halves (raw).
- Store in an airtight jar at room temperature for up to 10 days.
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