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Honeyed almonds with cinnamon, nutmeg and five spice New-recipe-icon

Roast some almonds for the festive season. They're coated in Christmassy spices but you can also try a Spanish twist by using sweet and smoked paprika instead

  • Prep: 5 mins
    Cook: 15 mins
    plus cooling
  • Makes 8 x 30g portions
  • Easy
  • Makes 8 x 30g portions
  • Easy
  • Calories 224
  • Carbohydrates 9
  • Saturated Fat 1
  • Sugar 8
  • Protein 8
  • Fat 17
  • Fibre 0
  • Salt 0.2

Nutrition per serving

  • Calories 224
  • Carbohydrates 9
  • Saturated Fat 1
  • Sugar 8
  • Protein 8
  • Fat 17
  • Fibre 0
  • Salt 0.2

Ingredients

  • oil, for the tray
  • 15g demerara sugar
  • good pinch of flaky sea salt
  • 50g honey
  • 250g raw skinned almonds
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp five spice

Method

  1. Heat oven to 180C/160C fan/gas 4. Line a baking tray with lightly oiled baking parchment. Mix the sugar and salt in a large bowl and set aside.

  2. Melt the honey in a frying pan over a low heat. Add the almonds and spices and stir to coat. Transfer the nuts to the baking tray and spread them out in a single layer. Bake for 10-15 mins until golden brown, scraping the nuts from the side to the centre from time to time so they cook and colour evenly.

  3. Remove from the oven and cool slightly for 5 mins until the nuts become sticky, then toss them in the sugar and salt mixture. Cool completely, then divide them between cellophane bags.

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