Honey
Roasted Almonds
·
2
cups whole almonds, skin on
·
1/4
cup sugar
·
1/2
tsp salt
·
2
Tbs. honey
·
2
Tbs. water
·
2
tsp. almond or vegetable oil
Spread the almonds in a single layer in a shallow
ungreased baking pan and place in cold oven. Bake at 350º F degrees, stirring
occasionally, until the internal color of the nuts is tan to light brown, 12 to
15 minutes. (Keep in mind that the nuts will continue roast a little more after
they are removed from the oven.) Set the roasted almonds aside. Thoroughly mix
the sugar and salt. Stir together the honey, water and oil in a medium-size
saucepan and bring to a boil over medium heat. Stir in the roasted almonds and
continue to cook and stir until all of the liquid has been absorbed by the nuts,
about 5 minutes. Immediately transfer the almonds to a medium-size bowl into
which some sugar mixture has been sprinkled. Sprinkle the remaining sugar
mixture over the almonds and toss until they are evenly coated. Spread the
almonds out on wax paper. When cool, store at room temperature in a tightly
covered container or plastic bag for up to two weeks. Makes 2 cups.