I tried to make gebrannte mandeln – German candied almonds, popular at Christmas – with coconut sugar this week, and (shock) it doesn’t work. Pure coconut sugar is too dry and doesn’t caramelise during the second cooking period for the almonds.
Enter these spiced honey roasted almonds, which are kind of similar, and equally delicious! Using much less sugar, in the form of honey and a touch of coconut sugar, they share the same warm spiced flavour and are just sweet enough.
These make a wonderful gift for the holidays wrapped up in a pretty jar. The sprinkle of sugar at the end prevents the nuts from being sticky once they’ve cooled down and adds a bit of crunch to the outside. A hint of salt is optional but highly recommended.
If you, like me, try to make lots of homemade Christmas gifts, this is a lovely option. So much easier than candied almonds and beautiful, too.
Ingredients
Step by Step
Add the honey to a pot. Melt over low heat. Add the almonds and spices. Stir to coat. Tip onto a baking sheet. Spread into an even layer. Roast until lightly browned. Add the sugar and salt. Mix, cool, and store.
Notes and Substitutions
I haven’t tested this, but I imagine maple syrup would work for a vegan alternative. But, you know, honey roasted almonds, it is right there in the name.
Change the spices based on your preferences. Something like a gingerbread (Lebkuchen) spice blend would be delicious, and of course you can add or leave out what you like.
It would be possible to toss the nuts in icing sugar rather than coconut sugar, for a snowy look. I haven’t tried this. Use flake salt if you like a stronger salted taste.
Keep an eye out during the oven time, as almonds burn quickly if they’re forgotten. If your oven tends to run hot, reduce the temperature slightly as even 10° difference can result in burnt nuts.
It’s vital to coat the roasted almonds in the sugar and salt while they’re still hot. If they’ve cooled, the sugar won’t stick, and then there’s no point.
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Honey Roasted Almonds
Ingredients
- 60 grams honey
- 300 grams raw almonds
- ½ teaspoon cinnamon
- ¼ teaspoon fresh nutmeg
- 1 pod cardamom peeled and crushed
- 1 tablespoon coconut sugar
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
- Add 60 grams (3 tablespoons) honey to a large pot. Heat on low until the honey is melted, but not bubbling.
- Add 300 grams (2 1/4 cups) almonds, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and crushed cardamom pod. Stir to fully coat the almonds in the honey and spices.
- Tip the nuts out onto the prepared baking sheet and spread into an even layer.
- Bake for 10-12 minutes, or until golden and fragrant. The almonds might pop occasionally during roasting, this is normal.
- Remove from the oven and immediately add 1 tablespoon coconut sugar and 1/4 teaspoon salt. Stir to coat the almonds. If they stick to the baking paper, carefully remove (the paper won’t be hot, but the pan will be) and then mix.
- Cool fully on the pan. Once cool, store in airtight containers for up to a month.
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