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Honeyed almonds in bowl

Honeyed almonds with cinnamon, nutmeg and five spice

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
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
  • 250g raw skinned almonds
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp five spice

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.

Goes well with

Recipe from Good Food magazine, November 2017

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