1. Raw almonds – 1 cup
2. Honey – 1 tbsp
Water – 1 tbsp
Oil – 1 tsp (I used canola oil)
3. Sugar – 1 – 1.5 tbsp
Cinnamon powder – 1/8 tsp
Salt – 1/8 tsp
1. Preheat oven to 350 F. Spread the almonds in a baking tray and dry-roast for about 8 minutes. Take out and set aside to cool. Combine the sugar, cinnamon powder and salt in a small bowl. Set aside.
2. Combine the honey, water and oil in a saucepan. Bring to a boil at medium heat. When it starts bubbling, add the almonds. Stir until all the liquid has been absorbed by the almonds, about 4 minutes, at medium heat. Transfer immediately into a bowl. Sprinkle the sugar-cinnamon mixture and toss well. Spread on a wax paper or parchment paper, they will crisp as they cool. Crispy and delicious almonds are ready. Store in an air-tight container for 3 – 4 days. Enjoy!!
Recipe Courtesy – Slightly adapted from Cooks.com