I know, it is not Christmas yet… But I am already starting to prepare for the holidays. If munching these sweet and delicious honey cinnamon roasted almonds counts as preparation, ha! Sorry, I just can’t wait any longer. My sweet tooth craves these little guys and I can’t do anything about it.
Just imagine, how amazing my kitchen smelled when I made these. Oh boy… The honey and cinnamon combination is out of this world!! It holds a special place in my heart because of all those childhood memories. Christmas, family, Christmas tree, snowy days, waiting for a Santa Claus… So much emotions! Nowadays, when I am not a little child anymore (bring me back to those good old days, please!), these emotions aren’t so big but such little things as cinnamon-y almonds still bring out the little kid in me!
These honey & cinnamon roasted almonds are sweet, slightly salty, crunchy and hard to resist! They have a nice candy-like coating which I adore. I’m telling you, these little guys are so addicting. You can’t eat only one. It’s impossible. Believe me, I know. I have tried and failed too many times. Even my hubby who is not so much into nuts loved these!
It’s a great quick snack which is super easy to make. If you plan to make this for guests or a party, I highly recommend making a double or triple batch as they disappear quickly. I have made two batches yesterday and I already can’t find a single almond left. Keeping in mind that there are only two of us in the house… Yikes. Now I probably have to rethink my diet, shame myself for eating so much sugar… But no. I will just make another batch. Just like that.
You can also try these Sugar Coated Pecans for more sweet goodness!
- 2 cups raw almonds
- 3 tablespoons honey
- 2 tablespoons water
- 2 teaspoons vegetable oil
- 1/2 teaspoon vanilla extract
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Preheat oven to 350 degrees and line a baking sheet lined with parchment paper or a Silpat. Roast the almonds for 10 minutes (stirring them once or twice while they are roasting so they don't burn), until richly browned. Let cool completely.
In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
Add honey, water, oil and vanilla to a saucepan and boil over medium-high heat, whisking constantly. Add almonds and stir constantly until the nuts have absorbed most of the liquid, about 3 minutes. Add 1 1/2 tablespoons of sugar mixture and stir until sugar has caramelized, about 1-2 minutes. Remove from heat.
Immediately transfer almonds to the large bowl and sprinkle the remaining sugar mixture over the nuts. Toss to coat evenly. Spread the almonds in a single layer on parchment paper or a Silpat lined baking sheet and let them cool completely and the coating harden. If the almonds will stick to each other, place them in an airtight container or plastic bag and give it a shake.
Store at room temperature in an airtight container or plastic bag.