Dusted with an irresistible mix of fine sugar and salt, the honey roasted almonds from Rodin Farms are the kettle corn of nuts. The homemade version isn’t as perfect as Rodin’s, but the snowy sugar coating has a charming holiday appeal.
- 2 cups whole almonds
- 1/4 cup granulated sugar
- 1/3-1/2 teaspoon salt (less if table salt or sea salt, more if kosher salt)
- 1 tablespoon honey
- 1 tablespoon water
- 1 teaspoon cooking oil
- Spread almonds in a single layer on a baking sheet and place in a cold oven.
- Turn oven on to 350 degrees F (175 degrees C) and bake until fragrant, 12 to 14 minutes.
- Mix sugar and salt in a small bowl and set aside. Lay out a sheet of parchment or waxed paper.
- Stir honey, water and oil in a saucepan on medium heat. When it boils, add almonds. Stir until liquid has been absorbed, about 3 minutes. Turn the heat off as it gets close so you don’t burn the honey; the almonds have enough heat to continue cooking.
- Pour almonds out into a large bowl and sprinkle with sugar mixture. Stir to coat evenly. Spread out almonds on parchment/waxed paper. The nuts will get crisper as they cool. When fully cooled, store almonds at room temperature in an airtight container.
- Nuts freeze very well, so you can also make a double batch and store some in the freezer for freshness.
- If you prefer a darker, glazed look for your honey roasted almond (without the sugar-dusted effect), use 3 tablespoons of honey and water. You’ll need to cook a bit longer for the almonds to absorb the liquid (about 5 minutes). When you mix with the sugar-salt, the granules will simply absorb into the almond coating.
Here’s the link back to the post and pictures.