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Honeyed almonds with cinnamon, nutmeg and five spice

Honeyed almonds in bowl

Honeyed almonds with cinnamon, nutmeg and five spice

Name: Honeyed almonds with cinnamon, nutmeg and five spice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Makes 8 x 30g portions
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

Claire Thomson

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Makes 8 x 30g portions

Easy

Prep: 5 mins

Cook: 15 mins

plus cooling

A star rating of 5 out of 5.1 ratingRate

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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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal224
fat17g
saturates1g
carbs9g
sugars8g
fibre0g
protein8g
salt0.2g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, November 2017

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