Honey Roasted Almonds Recipe - Allrecipes.com
Honey Roasted Almonds Recipe
  • READY IN 30 mins

Honey Roasted Almonds

Recipe by  

"These are great for snacking! Vegetable oil can be substituted for almond oil."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Spread almonds in a single layer on a baking sheet and place in a cold oven.
  2. Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
  3. Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
  4. Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
  5. Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
  6. Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.
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Reviews More Reviews

Jan 06, 2013

Very quick and simple. Two of us finished these off in about 5 minutes. Now will have to make another batch tomorrow! Only thing I changed was I dusted a little extra sugar after tossing.

Dec 05, 2012

These almonds are delicious, just as I suspected they'd be. The only change I made was to use lemon olive oil in place of the almond oil. These will satisfy my sweet tooth along with giving me some nutrition! I could also see adding a little cayenne to this mix for an interesting twist. Thanks for the recipe, Behr!


20 Ratings

Dec 31, 2012

I made these for the Beautiful Salad on this site. INCREDIBLE. No one in the house could stay out of them. Barely had enough for the salad. Am making more today for our New Year's Eve party. Made as directed except substituted turbinado for the sugar, used sea salt, and melted expeller-pressed coconut oil for the almond oil. This is a keeper. Thanks so much for sharing Behr!

Jun 03, 2013

Very easy! I used splenda in place of sugar and you can't tell the difference. The flavor is absorbed all through the almond!

Aug 10, 2014

This is the second time I have done this recipe, This time I used cashews. I left them cool to be handled and separated them. let them cool completely. Then sugar coated each one. Thanks, Happy Cooking! The only this I did different is use mix nut with out peanut. They are sweet and a little salty. Next batch I will be adding some spices. maybe some cocoa. just for giggles. Thanks, Happy Cooking!

Apr 06, 2014

Not my favourite nut recipe I've made, but it was good and very easy to make. I'd make again for sure. I think I'd like to try putting them in a low temp oven for 15 minutes or so after tossing in the sugar to help them dry. Mine are still a bit sticky (like a 'wet' sticky) after cooling for a few hours.

Mar 29, 2013

Good and easy snack. I thought they were better after they aged a few days.

May 17, 2014

Hot Diggety! This is the yummiest, quickest and crowd-pleasing-est recipe I have ever seen for all these almonds I was gifted. I made 8 cups, took them to my husband's band gig, and they disappeared in 5 minutes. I only made a few changes cos of ingredient situation. I used coconut oil, pink himalayan sea salt, raw sugar crystals and added cayenne. DELISH! I had the entire dining room table covered with nuts while they were cooling. They did not stick together too much, and dried very nicely, not sticky at all. Gotta keep stirring while liquid is boiling, stay on top of things!


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  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 121 mg
  • 5%

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

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