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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 ...
- 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
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Preheat oven to 325˚F. Line a sheet pan with foil or parchment paper for easy cleanup. Add almonds to prepared pan.
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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.
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Place in oven and roast for 15-22 minutes OR until golden brown, stirring gently to redistribute every 5 minutes.
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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.
*When you use flaky sea salt in a recipe like this, rub it between your fingers as you add it, breaking up the large flakes as you sprinkle it.
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.
Caroline says
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.
Chris Scheuer says
Hi Caroline, olive oil will work fine!
Callie says
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.
Chris Scheuer says
Thanks for letting us know, Callie!
John B Van Haelen says
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.
Chris Scheuer says
Thanks so much for sharing your results, John!
Isabella says
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.
Chris Scheuer says
Hmmm... not sure why this happened. Every oven is different though. Try reducing the temp next time.
Syreeta Day says
The same thing happened to me. I am retrying this recipe today for a shorter cooking time.
Chris Scheuer says
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.
Michele Duncan says
Why does the cook time say 22-25 minutes?? Mine were in for 10 and they were burnt!!
Chris Scheuer says
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.
Debra says
Mine burnt also
Chris Scheuer says
So strange to have them burn at 325˚F. Did you stir them as directed?
Monika Heidemann says
Maybe people are using almonds that are already roasted instead of raw ones.....
Chris Scheuer says
Good thought, Monika!
Stephany says
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!
Chris Scheuer says
Thanks for letting us know Stephany, so happy you enjoyed them!
Chris says
Received some sliced almonds tonight for Christmas. Why is the prep and cook time 3 hours and 15 min?
Chris Scheuer says
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.
Amy Gebhard says
thanks so much for sharing your recipes!
one question, do you start with raw almonds or roasted almonds?
thank you!
Chris Scheuer says
Hi Amy, the almonds I use are raw almonds with no added ingredients. Enjoy!
Amy Gebhard says
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?
Connie Carreira says
Also wondering the same! I think possibly she missed mentioning when to add the salt before the “more salt”?
Chris Scheuer says
Hi Connie, I've corrected that now. Sorry for the confusion!
Kaye says
Thanks for the recipe! Great on salads and oatmeal!
Chris Scheuer says
You're very welcome Kaye! They are so good, and dangerous too!
Trimu says
Made it, very good!
Chris Scheuer says
Thanks Trimu!
IsaBella Davis says
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!
Chris Scheuer says
What a great idea!