- 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 Wardee Harmon.
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