Honeyed almonds in bowl

Honeyed almonds with cinnamon, nutmeg and five spice

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Prep: 5 mins Cook: 15 mins plus cooling

Easy

Makes 8 x 30g portions

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal224
  • fat17g
  • saturates1g
  • carbs9g
  • sugars8g
  • fibre0g
  • protein8g
  • salt0.2g
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Ingredients

  • oil, for the tray
  • 15g demerara sugar
  • good pinch of flaky sea salt
  • 50g honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 250g raw skinned almonds
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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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