Honeyed almonds with cinnamon, nutmeg and five spice

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

Easy

Nutrition per serving

kcal 224
fat 17g
saturates 1g
carbs 9g
sugars 8g
fibre 0g
protein 8g
salt 0.2g

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

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.
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.
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.