Honey Cinnamon Roasted Almonds

Ingredients

Instructions

1. 1

   Preheat the oven to 180°C and line a small baking tray or oven-safe dish with baking paper if available. Measure all ingredients so the coating can be mixed quickly; this helps the almonds roast evenly before the honey darkens too much.

2. 2

   In a medium bowl, combine the whole almonds, honey, ground cinnamon, melted coconut oil, and fine sea salt. Stir thoroughly until every almond is lightly and evenly coated; if the honey is stiff, warm it briefly so it spreads in a thin film rather than clumping.

3. 3

   Spread the coated almonds onto the tray in a single layer, separating any large clusters. Roast for 8-10 minutes, stirring once halfway through, until the almonds smell fragrant and the coating looks glossy and lightly bubbling. Watch closely in the last 2 minutes, because honey can go from caramelized to burnt very quickly.

4. 4

   Remove the tray from the oven and let the almonds rest for about 2 minutes, then gently separate them while still warm so they do not harden into one sheet. Serve warm or cool completely for a crisper finish.

Nutrition per serving

Notes

• •For deeper flavor, use raw unsalted almonds rather than pre-roasted ones.
• •If you want cleaner, separate nuts, stir once more after 1 minute of cooling while the glaze is still tacky.
• •Store completely cooled almonds in an airtight jar for up to 1 week.

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