Honey Roasted Almonds
- 2 cups whole, raw almonds, with skins
- 1 tablespoon xylitol (optional)
- 1 tablespoon cumin (optional)
- 1/2 teaspoon sea salt
- 2 tablespoons raw honey
- 2 tablespoons water
- 2 teaspoons coconut oil (or other cooking oil)
Spread the almonds in a baking pan, in a single layer. Bake at 300 degrees, stirring every 2 or 3 minutes, until beginning to smell fragrant and a darker brown, about 8 to 12 minutes. Don’t let them burn! Remove from oven and set aside.
In a saucepot, bring the honey, water and oil to a boil over medium heat, stirring constantly. Add the almonds. Stir in the almonds. Keep stirring until the almonds absorb all the liquid, 3 to 5 minutes. Turn off the heat. Transfer almonds back to the baking sheet. Sprinkle the almonds with sea salt, xylitol (if using), and cumin (if using). Toss to coat well.
Allow almonds to cool. Store in an airtight container.
© Copyright 2007 by Wardeh Harmon.
What does the xylitol do? It seems I bought some of that at one time..is it a sweetner? These look very yummy. (have you ever made sauteed chick peas?? you can make them sweet or hot and spicy…they are very good….I will blog the next time I make them.)
Amy, the xylitol is a no-calorie natural sweetener. It is also very good for cavity prevention. It comes granulated like sugar and is about 75% as sweet. If you use too much it can give you the runs.
So we only sprinkle it on hot cereal or like this to stick on roasted nuts.
I have never had the sauteed chick peas! Please let me know when you write about it. Love, Wardeh
Epic! I can’t wait to try these!
Wonderful blog! 