These are great for snacking!

Behr

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread almonds in a single layer on a baking sheet and place in a cold oven.

    Advertisement
  • 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.

  • Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.

  • 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.

  • Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.

  • Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.

Cook's Note:

Vegetable oil can be substituted for almond oil.

Nutrition Facts

268 calories; protein 7.6g 15% DV; carbohydrates 19.7g 6% DV; fat 19.7g 30% DV; cholesterol 0mg; sodium 120.8mg 5% DV. Full Nutrition
Advertisement

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2013
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. Read More
(34)

Most helpful critical review

Rating: 1 stars
01/29/2018
I ve made many different roasted almond recipes And this was the worst. Unlike all other recipes The nuts stuck to the wax paper so badly they became one! I had to throw away 4 lbs of nuts! Read More
61 Ratings
  • 5 star values: 43
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/07/2013
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. Read More
(34)
Rating: 5 stars
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! Read More
(22)
Rating: 5 stars
12/05/2012
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! Read More
(22)
Advertisement
Rating: 5 stars
05/18/2014
Hot Diggety! This is the yummiest quickest and crowd-pleasing-est recipe I have ever seen for all these almonds I was gifted. I made 8 cups took them to my husband's band gig and they disappeared in 5 minutes. I only made a few changes cos of ingredient situation. I used coconut oil pink himalayan sea salt raw sugar crystals and added cayenne. DELISH! I had the entire dining room table covered with nuts while they were cooling. They did not stick together too much and dried very nicely not sticky at all. Gotta keep stirring while liquid is boiling stay on top of things! Read More
(6)
Rating: 5 stars
06/03/2013
Very easy! I used splenda in place of sugar and you can't tell the difference. The flavor is absorbed all through the almond! Read More
(6)
Rating: 4 stars
04/06/2014
Not my favourite nut recipe I've made but it was good and very easy to make. I'd make again for sure. I think I'd like to try putting them in a low temp oven for 15 minutes or so after tossing in the sugar to help them dry. Mine are still a bit sticky (like a 'wet' sticky) after cooling for a few hours. Read More
(5)
Advertisement
Rating: 5 stars
12/04/2015
I like roasting almonds because it makes them easier to eat. I made a slight mistake when I was cooking them and burned the sauce so most of the almonds are covered in patches of burned sauce. They taste excellent otherwise and I would definitely do it again. Read More
(4)
Rating: 5 stars
08/10/2014
This is the second time I have done this recipe This time I used cashews. I left them cool to be handled and separated them. let them cool completely. Then sugar coated each one. Thanks Happy Cooking! The only this I did different is use mix nut with out peanut. They are sweet and a little salty. Next batch I will be adding some spices. maybe some cocoa. just for giggles. Thanks Happy Cooking! Read More
(3)
Rating: 5 stars
01/24/2014
Awesome awesome!! So yummy I took to work and everyone wanted the recipe!! I added a little cinnamon in the sugar and that added a nice flavor just made another batch to take skiing tomorrow. Read More
(3)
Rating: 1 stars
01/29/2018
I ve made many different roasted almond recipes And this was the worst. Unlike all other recipes The nuts stuck to the wax paper so badly they became one! I had to throw away 4 lbs of nuts! Read More
Advertisement