This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Honey Crystal Almonds

Sponsor

Read Reviews (21)

"Roasted almonds with a honey coating are sprinkled with sugar for a sweet treat." — Almond Board of California

Ingredients Edit and Save

Watch video tips and tricks

Baked Brie in Puff Pastry

Sweet, Salty, Spicy Party Nuts

Sugar Coated Pecans

Sugar Glazed Pecans

Caramel Snack Mix

Crispy Mystery Semolina Noodles

Sophisticated Almond Appetizers

Delectable Pork Chop Dinner

How to Blanch Almonds

Battle of the Butter: Salted vs. Unsalted

Sugar and Sweeteners

Original recipe makes 32 servings Change Servings

2 cups whole natural California Almonds, roasted*
1/2 cup honey

2 tablespoons butter
1 cup turbinado sugar (Sugar in the Raw®)

Check All Add to Shopping List

Directions

Over medium heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium-low, simmer 2 minutes, stirring occasionally. Add almonds; simmer and stir 2 minutes.
Using slotted spoon, transfer almonds to baking sheet lined with parchment paper or sprayed with nonstick cooking spray; spread in single layer and cool slightly.
Toss almonds with sugar to coat using a medium plastic food storage bag.

Kitchen-Friendly View

Footnotes

*To roast almonds, spread in an ungreased baking pan. Place in a preheated 350 degree F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

ADVERTISE WITH US

Loved these almonds. I decreased the temperature to 325 and roasted the almonds a few minutes longer. I also used twice as much almonds (4 cups) to the same amount of honey because I noticed there was a lot of honey left over. It worked great. I also added cinnamon and 1/4 teas clove. kicked it up a notch!

—Alex

See full review »

Most Helpful Critical Review

Jan 29, 2010

Didn't like the texture of the coarse sugar. It stuck together once stored (after it was totally cool.) Wouldn't make this again.

—CFELDHAUS

See full review »

28 Ratings

See other versions of this recipe!

Jul 12, 2010

These turned out yummy! I followed the advice of a previous reviewers who suggested you leave the nuts in the syrup a minute or two longer and not bother with the slotted spoon; just dump the whole batch of nuts onto the parchment paper lined baking sheet. Cool slightly, separate the nuts a bit and put them into a plastic ziploc bag containing the 1 cup of turbinado sugar, 1 tsp sea salt, 1 1/2 tsp cinnamon and 1/4 tsp cayenne. Of course you can adjust the amounts to taste depending on the sweet-salty-spicy ratio you prefer. Shake them up well to coat and pour them onto a fresh piece of parchment on the baking sheet. Separate any clumps and let cool. Quick, easy and tasty!

—monkeydevil

See full review »

Jun 03, 2009

After buying honey cinnamon almonds at a street faire, I decided I wanted to try & make my own. I found this recipe to be the closest to the ones I bought & they turned out great. My husband says he even liked these better! The only changes I made was to use 3 C almonds rather than 2 & I added about 1 T cinnamon to the sugar. Perfect for snacking!

—mamaof2beauties

See full review »

Dec 04, 2008

I bought some premium nut mix at a large wholesale club. It was unsalted. So I used this to spruce it up. Easy to make, however I would caution that instead of using a slotted spoon to fish out the nuts, dump the whole thing on the parchment, then while after cooling slightly but still warm dump it in the plastic bag with the sugar, then back to the cookie sheet lines with fresh parchment. That way you can break up any big clumps and sprinkle it lightly with sea salt while it cools. That makes it 5 stars and easier to make as you are not fishing around for the nuts that way.

—jojobeanzsis

See full review »

May 18, 2009

Used a vegan shortening for the butter and splenda mixed with 3 packets of truvia sweetener & sea salt for coating. I left half the batch of almonds in the honey mixture for an additional 3-4 minutes, and they turned out so much better than the first half. Following the review, I dumped the mixture onto parchment, slightly cooled, and then tossed with the sugar mixture. Excellent!

—Jules

See full review »

Dec 17, 2010

These are amazing. They are easy to make, and I added some cinnamon to the sugar to make them more delicious! I gave them to all my co-workers at our annual Christmas party, packaged in small holiday gift bags, and one person said they tasted like the ones from the mall. I've already made 2 batches in one week and two more tonight for Christmas. Thanks!!

—roxtar22

See full review »

Oct 12, 2011

I used pecans for this and they came out absolutely FANTASTIC! I measured out 2 cups and the amount of honey mixture was almost perfect. I only had a little bit left over since pecans are bigger than almonds. I didn't roast the nuts, though, but I will next time. My pecans ended up slightly soggy. Maybe I just didn't give them enough time to cool down before I tossed them in the sugar. Oh well. They were still addicting and I will definitely make them again!!!!

—kdc143

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Basil-Pesto Almonds

Almond Crunch Granola

Almond Crusted Chevre and Grape Truffles

Heart-y Antioxidant Almond Snack Mix

Almond Butter Cookies

Almond Banana Chocolate Muffins

Spinach Almond Pesto

Hearty Apple Almond Oatmeal

Almond Orange Crusted Chicken with Fennel Arugula Salad

Honey Roasted Almonds

ADVERTISE WITH US

Nutrition

Calories
97 kcal
5%

Carbohydrates
12 g
4%

Cholesterol
2 mg
< 1%

Fat
5.2 g
8%

Fiber
1.1 g
4%

Protein
1.9 g
4%

Sodium
8 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey Crystal Almonds

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 97
Calories from Fat: 47

% Daily Value *
Total Fat 5.2g 8 %
Saturated Fat 0.8g 4 %
Cholesterol 2mg < 1 %
Sodium 8mg < 1 %
Potassium 89mg 2 %
Total Carbohydrates 12g 4 %
Dietary Fiber 1.1g 4 %
Protein 1.9g 4 %
Sugars 10.6g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 3 %
Iron 5 %
** Thiamin 2 %
Niacin 5 %
Vitamin B6 < 1 %
Magnesium 9 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.