If you buy stuff from Costco, you’ll most likely share my dilemma: what do I do with this much fill in the blank? So I’ve been slowly working my way through a 5 pound bag of almonds, and I’ve used them for breakfast, snacks, and sauce (Romesco) for dinner.
This week’s healthy snack, honey & spice almonds, is inspired by Joy the Baker’s Honey Chai Roasted Almonds recipe.
I have tweaked it significantly, so if you happen to make her version, please let me know how you like them!
HONEY & SPICE ALMONDS
2 cups raw almonds
1 teaspoon ground cinnamon
1/4 teaspoon all spice
1/4 teaspoon ground ginger
sea salt & pepper to taste
honey (drizzle as much or as little as you want)
Preheat oven to 390 (feel free to adjust according to your individual oven)
Grease a baking sheet with some olive oil or coconut oil. I used coconut oil.
Toast the raw almonds for 10 minutes. Meanwhile, mix cinnamon, all spice, ginger, sea salt and pepper. After 10 minutes, place the almonds in a bowl, drizzle honey, then sprinkle the spice mixture on top and coat evenly.
Turn the oven down to 350.
Return the almonds to the baking sheet and bake for 8 more minutes, stir once.
To finish, spread the almonds on a piece of greased parchment paper, and sprinkle more sea salt if desired.
This recipe is meant to be fluid, so feel free to add or subtract the amount of spices. I did not want an overpowering taste, so the measurements above will give you a lighter flavor.