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Snacks

Honey Roasted Almonds

December 2, 2021 by Alexandra Daum
Simple honey roasted almonds with cinnamon, cardamom, and nutmeg. Perfect for everyday snacking or holiday gifts, and with just 7 ingredients.
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Almonds in a large glass jar.

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

Honey roasted almonds ingredients.

Step by Step

  • Creamy honey in a large pot.
    Add the honey to a pot.
  • Melted honey in a pot.
    Melt over low heat.
  • Almonds and spices added to the honey.
    Add the almonds and spices.
  • Nuts after mixing with the honey.
    Stir to coat.
  • Honey almonds on a baking sheet in a pile.
    Tip onto a baking sheet.
  • Almonds spread out on the baking sheet.
    Spread into an even layer.
  • Nuts after roasting, darker in colour.
    Roast until lightly browned.
  • Coconut sugar and salt added to the roasted almonds.
    Add the sugar and salt.
  • Almonds after mixing with 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.

More Nut Recipes

Roasted Hazelnut Butter
Fermented Cashew Cream Cheese
Almond Flour Brownies

More Holiday Gifts

Vegan Chocolate Truffles
Coconut Sugar Cookies
Homemade Face Cream for Sensitive Skin

Almonds in a decorative jar, top down view.

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Honey Roasted Almonds

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
4.34 from 3 votes

Ingredients

Metric – American
  • 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.

Notes

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.

Nutrition

Serving: 1g Calories: 198kcal Carbohydrates: 13g Protein: 6g Fat: 15g Saturated Fat: 1g Polyunsaturated Fat: 13g Sodium: 53mg Fiber: 4g Sugar: 7g
© Alexandra Daum
Course: Dessert, Snacks
Cuisine: German
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