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It's a sad, Mother Hubbard-sad, type of day .......... when the almond jar is empty and when a peek in the freezer reveals there aren't any more of these sweet-salty-crunchy Honey and Sea Salt Roasted Almonds left.
We love them for snacks (WARNING! - extremely addictive!), sprinkled on ice cream sundaes, in salads and on oatmeal. But our favorite way to enjoy them is scattered on top of our morning Greek yogurt and fresh fruit, a simple and delicious alternative to granola.
Oh, they make a nice appetizer too. Either on their own or like this: place a block of cream cheese on a pretty plate. Take a couple spoonfuls of your favorite jam (this is mine right now) and add a splash of Sriracha sauce. Spoon the spicy jam over the cream cheese and sprinkle with these Honey and Sea Salt Roasted Almonds. Garnish with a bit of finely chopped basil or parsley and serve with crackers, for a beautiful (you don't have to tell anyone it's spur-of-the-moment) before dinner treat.
I love that they can be made in less than 30 minutes and can be stored for a month or more in the freezer. Somehow, they never seem to last that long though.
After cooling, store these delicious nuts in an airtight container for a few days, or in the freezer for several weeks.
Once you try them, I have a feeling it will be a sad, Mother Hubbard-type of day for you too when the almond jar is empty and a peek in the freezer reveals that there aren't any more of these wonderful Honey Sea Salt Roasted Almonds.
P.S. These almonds make wonderful gifts too. Fill fun little jars (I love these Weck jars) or little bags tied with a pretty ribbon, and you'll be very popular with family, friends, neighbors, teachers ...
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Honey and Sea Salt Roasted Almonds
Ingredients
- 4 cups sliced almonds, I use raw, natural almonds
- 1 tablespoon coconut oil
- 3 tablespoons honey
- ½ teaspoon kosher salt
- flaky sea salt, like Maldon
Instructions
- Preheat oven to 325˚F. Line a sheet pan with foil or parchment paper for easy cleanup. Add almonds to prepared pan.
- Combine coconut oil and honey and kosher salt in a small microwave-safe bowl. Place in microwave and cook on high power for 30 seconds. Drizzle mixture over almonds and stir gently to coat.
- Place in oven and roast for 15-22 minutes OR until golden brown, stirring gently to redistribute every 5 minutes.
- Remove from oven, sprinkle with a bit of flaky sea salt (to taste) and stir gently. Allow to cool completely on pan. Store in an airtight container for 2-3 days or in the freezer for 4-5 weeks.
Notes
If you have a Costco near you, they sell large bags of slice almonds for a very reasonable price. Trader Jo's also always has a great buy on sliced almonds.
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Thank you! These are great!
I used fine sea salt only and didn't measure, just kept tasting until I was happy with the balance of flavors.
I have learned over the years that nuts can go from being perfectly done to burnt in an instant, so I recommend keeping a close eye on them rather than on your timer. Mine were perfect before the minimum time. All ovens are different.
❤️❤️❤️
Thanks for the review, Diane!
Happy Sunday, and long weekend.
We are having guests for dinner later this week. Hoping to make your almonds to top ice cream with fresh raspberries for dessert. Can you recommend a substitute for coconut oil? No allergy in our house - I just don’t have it in my pantry. Thank you, once again for your time.
Hi Caroline, olive oil will work fine!
Great recipe! Just made a batch of honey roasted slivered almonds to use with a bread recipe. Roasting time was longer than I expected, but I checked on them and turned them every 3-4 minutes and they came out great. Removing them from the foil was relatively easy, using a spatula. I will make these again.
Thanks for letting us know, Callie!
These came out perfectly. I mixed the almonds with the heated oil and honey in a bowl and then spread them on the cookie sheet. I checked them every five minutes while baking and stir them. Sprinkled them with salt from a height, and continued to stir them as they cooled.
Thanks so much for sharing your results, John!
mine were burnt after 10 minutes and my oven was at the right temp but I can tell they would've tasted good if they weren't burnt.
Hmmm... not sure why this happened. Every oven is different though. Try reducing the temp next time.
The same thing happened to me. I am retrying this recipe today for a shorter cooking time.
Thanks, Syreeta, every oven is a little different and it's really important to stir these nuts frequently. I have lowered the temperature and widened the baking time in the recipe a bit to prevent others from having this problem.
Why does the cook time say 22-25 minutes?? Mine were in for 10 and they were burnt!!
Hmmm, I wonder if your oven is hot. I have had good results with this recipe and I haven't had any other comments regarding the cooking time being a problem.
Mine burnt also
So strange to have them burn at 325˚F. Did you stir them as directed?
Maybe people are using almonds that are already roasted instead of raw ones.....
Good thought, Monika!
I made these today to replace a prepackaged mix of honey roasted almonds and cranberries that I use as a favorite salad topping and they turned out amazing. This was exactly what I was looking for when searching the net. Thank you!
Thanks for letting us know Stephany, so happy you enjoyed them!
Received some sliced almonds tonight for Christmas. Why is the prep and cook time 3 hours and 15 min?
Hi Chris, I switched to a new recipe plugin in the fall. I have to go into each of my almost 1000 recipes and adjust the time. I'm working on it but haven't gotten to all of them yet. I have now corrected this one. Thanks.
thanks so much for sharing your recipes!
one question, do you start with raw almonds or roasted almonds?
thank you!
Hi Amy, the almonds I use are raw almonds with no added ingredients. Enjoy!
awesome! thanks so much. I just took my first batch out of the oven and they smell awesome! when i was making them i noticed at the bottom of the recipe it says add more salt, is the 1/2 tsp of salt supposed to go in with the honey and oil?
Also wondering the same! I think possibly she missed mentioning when to add the salt before the “more salt”?
Hi Connie, I've corrected that now. Sorry for the confusion!
Thanks for the recipe! Great on salads and oatmeal!
You're very welcome Kaye! They are so good, and dangerous too!
Made it, very good!
Thanks Trimu!
yumm umm just made these to top a sweet potato casserole..cant stand all the sugars in the traditional ones...this is absolutely perfect!fast a just the right amount of sweet!
What a great idea!
I can't wait to try these they look wonderful. Almonds are my fav!
I just made these and they are so addicting! Got rave reviews from our friends when I served them as an appetizer, too. Thanks for the great recipe!
Thanks for letting me know Anne, so happy you and your guests enjoyed them 🙂
These are great! However, watch the oven...mine only took 10 minutes at 350 and they were very brown!
Thanks Bonnie!
These wouldn't last very long at all.
Yum yum yum Chris. No need to give me serving suggestions for these though. Straight to my mouth!
YUM! Sweet, salty, crunchy, and healthy - what could be better?!?
Addictive. That is what I was thinking as I reading your post.
We constantly snack on almonds I roast myself but now I'll be making these. This looks irresistible, Chris.
I love roast nuts! These look so wonderful. And I've recently become a big fan of coconut oil -- such amazing stuff. Anyway, good recipe -- thanks.
Just ordered Wecks. Have almonds and other ingredients on hand. Thanks.
I love the sound of these nuts! I can't wait to try making some.
very useful post! these almonds can be used in so many ways!
Hi Chris, Oh these nuts look wonderful, between your avocado and nut recipes I am in heaven!!!
I love almonds! They're my go to snack. I need to give these roasted ones a try!
Yum! I'd love them on top of brownies and some vanilla ice cream. I guess I'll make some mix it with raisins and keep it in a jar 🙂
Chris these sound delicious. I love that they can be whipped up so quickly and that you use coconut oil. Great recipe! I will be sure to try these soon.
Almonds are my favorite nut! These sound great and I just recently decided I need to get some flaked sea salt:@)
I am eating fruits with yogurt and nuts all the time! Almonds are my best choice and the way you cook them is absolutely supreme^^
Kisses my dear Chris!
Is the 1/2 t. salt added to the coconut oil and honey, and heated?
Oh I do love these. How funny I reached into the pantry and pulled out a jar of pecans the other day and thought of you - and wondered if I was ever going to get around to making one of your wonderful nut recipes?!? And here's another one! Yum - the yogurt fruit bowl looks amazing. I could really hurt myself on these almonds. Thanks again for another wonderful beautiful nut recipe!
Perfect healthy snack! LOVE it!
This is so delicious! I bet it's addictive too. That fruit bowl with those crunchy almonds looks great.
Not too much of a fan of almonds, unless they're in cakes/desserts, but this looks like something I would love! 🙂 I have a bag of almonds in the pantry because I haven't been making desserts with nuts in them for a while......this would be a great way to get me to actually eat them haha
Love the SLICED!
Big nuts are hard to eat..
Thanks..
Now where are those children?:)
What an irresistible snack!
Dear Mother Hubbard - you sound like my when I am low on almonds or watermelon - I start breaking out
in hives and become very anxious and drive straight to whole foods to stock up. The almonds make this
fruit look so delicious. Thanks for the tips and recipes. Now where are those cute little "cookie bakers" and that
one with chocolate chips???