Honeyed almonds with cinnamon, nutmeg and five spice
Makes 8 x 30g portions
Easy
Prep:
Cook:
plus cooling
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
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- oilfor 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
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.
