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Honey Roasted Almonds
Honig Brat Mandeln
2 C whole almonds, skin-on
1/4 C sugar
1/2 tsp. salt
2 TBS honey
2 TBS water
2 tsp. almond or vegetable oil
Spread the almonds in a single layer in a shallow un-greased baking pan; place in a cold oven. Bake at 350-degrees F, stirring occasionally, until the internal color of the nuts is tan to light brown, about twelve to fifteen minutes. Set roasted almonds aside. In a bowl, mix together the sugar and salt. In a saucepan, mix the honey, water and oil; bring to a boil over medium heat. Stir in roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about five minutes. Transfer almonds to a bowl; sprinkle with sugar-salt mixture and toss until evenly coated. Spread the almonds on wax paper. When cool, store at room temperature in a tightly covered container or plastic bag for up to two weeks. Recipe makes about two cups.
Related Link:
Food Fare Culinary Collection: German Gourmania
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