Honey Roasted Almonds

These honey roasted almonds get their addictive crunch from a two-stage process: dry-roasted in the oven first, then coated in a stovetop honey glaze and tossed in sugar and salt while still sticky.

Starting the almonds in a cold oven is a detail worth noting. Gradually bringing whole almonds up to temperature roasts them more evenly than dropping them into a preheated oven, where the outsides can scorch before the centers toast. You’re looking for a tan color on the inside when you crack one open.

The honey, water, and almond oil get boiled together into a thin syrup, then the roasted almonds go in. Stirring constantly for about five minutes while the liquid absorbs is the critical window. The nuts go from swimming in syrup to tacky and coated very quickly. Pull them the second the liquid is gone or the sugar will burn on the bottom of the pan.

Tossing the sticky almonds immediately in the pre-mixed sugar and salt while they’re still hot is what creates that signature crunchy shell. Spreading them on wax paper to cool keeps them from clumping into one solid mass.

Chef Tips

• Stir the almonds in the oven every 4-5 minutes for even roasting. Nuts at the edges of the pan brown faster than those in the center.
• Use almond oil if you can find it. It reinforces the almond flavor in a way vegetable oil can’t. Most grocery stores carry it near the specialty oils.
• Work fast when tossing with the sugar mixture. Once the honey glaze cools, the sugar won’t stick.
• Store in an airtight container at room temperature. They stay crunchy for about two weeks.

Variations

• Spicy version: Add ¼ teaspoon cayenne pepper to the sugar-salt mixture for a sweet-heat combo.
• Cinnamon sugar: Mix 1 teaspoon ground cinnamon into the sugar coating for a warming, holiday-friendly snack.