Honey roasted almonds

•Amy Silverston
Oven: 170ºF

Ingredients

  • 50 ml almonds (no need to remove skins)
  • 60 ml caster sugar
  • 1/2 tsp salt
  • 2 tbsp honey
  • 2 tsp flavourless oil (e.g. corn, sunflower)
  • 2 tbsp water

Instructions

1

Toast the almonds - spread out on baking sheet, roast in oven for 10 minutes

2

Mix sugar and salt in large bowl, set aside.

3

In a good-size, deep frying pan or wok, mix honey, water and oil.

4

Put on a medium to high heat; when boiling stir in the almonds.

5

Stir until the liquid is absorbed. If nervous about burning the nuts, lower the heat. It seems improbable that the nuts should absorb the liquid, but they do (and some evaporates).

6

Immediately put in the bowl with sugar/salt mix and toss until coated.

7

Spread on baking sheet until cool. Try not to have the nuts in clumps as they will weld themselves together.

8

Sprinkle with more salt to taste.

Notes

1

Nuts in this quantity are best bought from wholefood shops or corner shops selling Indian food ingredients, not Waitrose