Honey Almonds
Author: Nicole
Ingredients
  • 3 tablespoons honey
  • 1-1/2 teaspoons olive oil
  • ½ teaspoon Kosher salt
  • ¼ teaspoon cayenne pepper (or to taste)
  • 2 cups raw unsalted almonds
  • Flaky sea salt (such as Maldon) for sprinkling
Instructions
  1. Preheat the oven to 400°F. Cover a large cookie sheet (at least 15” x 10”) with parchment paper.
  2. In a medium bowl mix honey, olive oil, Kosher salt and cayenne pepper using a rubber spatula.
  3. Add almonds and mix to coat.
  4. Spread almonds in an even layer on the prepared cookie sheet. Sprinkle almonds with a light dusting of flaky salt (such as Maldon).
  5. Bake for 12 to 15 minutes, tossing every 5 minutes, until honey is caramelized and almonds are fragrant. There should be very little honey mixture still on the cookie parchment paper. Watch the almonds carefully so that they do not burn.
  6. Transfer cookie sheet to a rack to cool completely. The almonds may be a little sticky out of the oven – they will become crunchy as they cool down.
  7. Store in an airtight container at room temperature for up to a week.
Notes
* I can fit two 15” x 10” cookie sheets side by side on one rack in my oven. I doubled the recipe and divided it between two cookie sheets.
Recipe by Riegl Palate at https://www.rieglpalate.com/honey-almonds/