Roasted almonds with a honey coating are sprinkled with sugar for a sweet treat.

Gallery

Recipe Summary

Servings:
32
Yield:
32 servings
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Over medium heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium-low, simmer 2 minutes, stirring occasionally. Add almonds; simmer and stir 2 minutes.

    Advertisement
  • Using slotted spoon, transfer almonds to baking sheet lined with parchment paper or sprayed with nonstick cooking spray; spread in single layer and cool slightly.

  • Toss almonds with sugar to coat using a medium plastic food storage bag.

Tips

*To roast almonds, spread in an ungreased baking pan. Place in a preheated 350 degree F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

Nutrition Facts

97 calories; protein 1.9g 4% DV; carbohydrates 12g 4% DV; fat 5.2g 8% DV; cholesterol 1.9mg 1% DV; sodium 7.8mg. Full Nutrition
Advertisement

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/12/2010
These turned out yummy! I followed the advice of a previous reviewers who suggested you leave the nuts in the syrup a minute or two longer and not bother with the slotted spoon; just dump the whole batch of nuts onto the parchment paper lined baking sheet. Cool slightly separate the nuts a bit and put them into a plastic ziploc bag containing the 1 cup of turbinado sugar 1 tsp sea salt 1 1/2 tsp cinnamon and 1/4 tsp cayenne. Of course you can adjust the amounts to taste depending on the sweet-salty-spicy ratio you prefer. Shake them up well to coat and pour them onto a fresh piece of parchment on the baking sheet. Separate any clumps and let cool. Quick easy and tasty! Read More
(43)

Most helpful critical review

Rating: 1 stars
01/29/2010
Didn't like the texture of the coarse sugar. It stuck together once stored (after it was totally cool.) Wouldn't make this again. Read More
(2)
36 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
07/12/2010
These turned out yummy! I followed the advice of a previous reviewers who suggested you leave the nuts in the syrup a minute or two longer and not bother with the slotted spoon; just dump the whole batch of nuts onto the parchment paper lined baking sheet. Cool slightly separate the nuts a bit and put them into a plastic ziploc bag containing the 1 cup of turbinado sugar 1 tsp sea salt 1 1/2 tsp cinnamon and 1/4 tsp cayenne. Of course you can adjust the amounts to taste depending on the sweet-salty-spicy ratio you prefer. Shake them up well to coat and pour them onto a fresh piece of parchment on the baking sheet. Separate any clumps and let cool. Quick easy and tasty! Read More
(43)
Rating: 5 stars
12/19/2008
Loved these almonds. I decreased the temperature to 325 and roasted the almonds a few minutes longer. I also used twice as much almonds (4 cups) to the same amount of honey because I noticed there was a lot of honey left over. It worked great. I also added cinnamon and 1/4 teas clove. kicked it up a notch! Read More
(35)
Rating: 4 stars
06/03/2009
After buying honey cinnamon almonds at a street faire I decided I wanted to try & make my own. I found this recipe to be the closest to the ones I bought & they turned out great. My husband says he even liked these better! The only changes I made was to use 3 C almonds rather than 2 & I added about 1 T cinnamon to the sugar. Perfect for snacking! Read More
(29)
Advertisement
Rating: 4 stars
12/04/2008
I bought some premium nut mix at a large wholesale club. It was unsalted. So I used this to spruce it up. Easy to make however I would caution that instead of using a slotted spoon to fish out the nuts dump the whole thing on the parchment then while after cooling slightly but still warm dump it in the plastic bag with the sugar then back to the cookie sheet lines with fresh parchment. That way you can break up any big clumps and sprinkle it lightly with sea salt while it cools. That makes it 5 stars and easier to make as you are not fishing around for the nuts that way. Read More
(20)
Rating: 4 stars
05/18/2009
Used a vegan shortening for the butter and splenda mixed with 3 packets of truvia sweetener & sea salt for coating. I left half the batch of almonds in the honey mixture for an additional 3-4 minutes and they turned out so much better than the first half. Following the review I dumped the mixture onto parchment slightly cooled and then tossed with the sugar mixture. Excellent! Read More
(11)
Rating: 5 stars
10/12/2011
I used pecans for this and they came out absolutely FANTASTIC! I measured out 2 cups and the amount of honey mixture was almost perfect. I only had a little bit left over since pecans are bigger than almonds. I didn't roast the nuts though but I will next time. My pecans ended up slightly soggy. Maybe I just didn't give them enough time to cool down before I tossed them in the sugar. Oh well. They were still addicting and I will definitely make them again!!!! Read More
(11)
Advertisement
Rating: 5 stars
12/17/2010
These are amazing. They are easy to make and I added some cinnamon to the sugar to make them more delicious! I gave them to all my co-workers at our annual Christmas party packaged in small holiday gift bags and one person said they tasted like the ones from the mall. I've already made 2 batches in one week and two more tonight for Christmas. Thanks!! Read More
(10)
Rating: 4 stars
12/23/2010
These taste great! I did use almost 4 cups of almonds because there was a lot of honey. You really need to work fast with this recipe. When I first did it the honey dried on the nuts before I had a chance to coat them because I had so much to do. Now I just cut the recipe in half so the honey doesn't dry before I have a chance to coat them all with sugar. The Parchment paper and ziploc bag idea work GREAT! Read More
(7)
Rating: 5 stars
12/31/2008
My son is wheat dairy and soy-free so finding delicious recipes that provide him nutrients can be challenging. He won't eat almonds plain so I thought I would give this a try... and he LOVED them!!! I substituted Spectrum vegetable shortening to replace the butter. I also added a touch of course salt to the sugar and spice mix. Other than that I followed the recipe to the tee and it was amazing! My whole family devoured them. I will definitely be making these often in the future. Read More
(6)
Rating: 1 stars
01/29/2010
Didn't like the texture of the coarse sugar. It stuck together once stored (after it was totally cool.) Wouldn't make this again. Read More
(2)
Advertisement