Honey Roasted Almonds
Yield
2 cupsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
almonds
whole, with skins |
*
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
honey
|
|
| 2 | tablespoons |
water
|
|
| 2 | teaspoons |
almond oil
or vegetable oil |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
almonds
whole, with skins |
*
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
honey
|
|
| 3E+1 | ml |
water
|
|
| 1E+1 | ml |
almond oil
or vegetable oil |
* |
Directions
Spread the almonds in a single layer in a shallow, ungreased baking pan and place in a cold oven.
Bake at 350 degrees, stirring occasionally, until the internal color of nuts is tan (about 12 to 15 minutes).
Remove from oven and set aside. Thoroughly mix the sugar and salt.
Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat.
Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes).
Immediately transfer to a medium bowl and sprinkle sugar mixture over all and toss.
Spread on wax paper and cool.
Makes about 2 cups.
