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Honey Roasted Almonds

Honey Roasted Almonds

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Behr

These are great for snacking! Vegetable oil can be substituted for almond oil.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Spread almonds in a single layer on a baking sheet and place in a cold oven.
  2. Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
  3. Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
  4. Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
  5. Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
  6. Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.
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Reviews

Dogman
24
1/6/2013

Very quick and simple. Two of us finished these off in about 5 minutes. Now will have to make another batch tomorrow! Only thing I changed was I dusted a little extra sugar after tossing.

Marianne
21
12/5/2012

These almonds are delicious, just as I suspected they'd be. The only change I made was to use lemon olive oil in place of the almond oil. These will satisfy my sweet tooth along with giving me some nutrition! I could also see adding a little cayenne to this mix for an interesting twist. Thanks for the recipe, Behr!

Victory Girl
17
12/31/2012

I made these for the Beautiful Salad on this site. INCREDIBLE. No one in the house could stay out of them. Barely had enough for the salad. Am making more today for our New Year's Eve party. Made as directed except substituted turbinado for the sugar, used sea salt, and melted expeller-pressed coconut oil for the almond oil. This is a keeper. Thanks so much for sharing Behr!