Sometimes you just have to face it: healthy snacks don’t taste good.
Okay, I’m sure there are some but as I was tidying my cupboards this week, I had to come to terms with the fact that that large quantity of raw almonds I bought in a moment of healthy valor was going no where.
And that brings me here:
Delicious crunchy sweet salty dressed up and roasted raw almonds that won’t last a week in our house. 🙂
In case you too would like to eat what’s in your cupboard, here’s the recipe.
4 c. roasted almonds, unseasoned*
1/2 c. honey
2 T. butter
1 tsp. coarse sea salt
1/2 tsp. table salt
3 tsp. cinnamon
1 c. + 2 T. raw sugar
(*If you have raw almonds, roast them by baking them in a single layer at 375 for 10-12 minutes, stirring them every few minutes, until aromatic and darker on ends.)
Simmer the honey and butter together for a couple of minutes over low heat until translucent. Stir in all the almonds and keep stirring for a few minutes until they’re all shiny and warm. Dump them all out on a piece of wax or parchment paper.
Gather all the other ingredients in a gallon size resealable bag or bowl with a lid. Once the almonds are cooled enough to touch and not melt the plastic bag, use the paper they’re on like a sleeve and empty it onto the sugar pile. Shake until coated and spread out on a new piece of parchment or wax paper.
Store in airtight container to keep fresh. I like mine in the fridge. Or by the handful.