RECIPE FOR HONEY ROASTED ALMONDS
Source: Recipe from Cooks.com and tips shared by my reader, KY
2 cups (250g) whole almonds (skins on)
¼ cups sugar (I used 3 tbsp castor sugar)
½ tsp salt (I used ¼ heapful tsp)
2 tbsp honey
2 tbsp water
2 tsp almond or vegetable oil (I used olive oil)
- Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 175°C, stirring occasionally, until the internal colour of nuts is tan (note 1). It takes about 12-15 minutes. Remove from oven and set aside.
- Thoroughly mix the sugar and salt. Set aside.
- Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat.
- Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes).
- Immediately transfer to a medium bowl and sprinkle sugar/ salt mixture (in step 2) over and toss. Spread on grease proof paper and cool down completely.
- Store in air-tight container.
- You need to break one almond to see the internal colour. (Wear a pair of hand gloves when doing this step as the nut is very hot). If it is light brown, it is done. If you’re still not sure, give it a bite to test the crunchiness. As the residue heat will continue to cook these almonds even after they are removed from the oven, thus do not over-roast them.
- If you prefer plain roasted almonds, you can stop after step 1.
- The roasted almonds will tend to stick to each other in the air-tight container due to the sugar coating. To separate them, just hold the container and give it a shake.
- Best to consume within 3-4 days for its maximum freshness. Otherwise, the roasted almonds will lose their crunchiness and delicate flavour.
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