02 November, 2012

Honey Roasted Almonds | The Cincinnati Enquirer

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Honey Roasted Almonds ingredients
Makes 1-LB
2 cups whole almonds, skin left on

For the seasoning mix:
1/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon

For the syrup:
2 Tbsp honey
2 Tbsp water
2 tsp Canola oil
1 Tbsp vanilla extract

Variation(s):
For hot and sweet flavor, add few dashes cayenne pepper to the seasoning mix.

Notes:

Directions
Preheat oven to 350ºF. Line a cookie sheet with aluminum foil. 

Place a single layer of almonds on the cookie sheet; bake until fragrant, about 10 to 15 minutes. During baking, stir almonds from the edges into the center of the pan several times. When finished, remove pan to wire rack.

While the almonds are baking, mix sugar, salt and cinnamon in a large bowl and set aside.

When the almonds are roasted, stir together honey, water, oil and vanilla in a saucepan; bring to a boil and stir in nuts. Cook until all syrup is absorbed, stirring constantly, for about 5 minutes. Immediately transfer nuts to bowl with sugar/salt mixture; toss until evenly coated. 

Turn out on the foiled-covered cookie sheet to cool to room temperature; break into pieces and store at room temperature in an airtight container for up to one month.


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