For the last year and a half or so, I’ve been eating a lot of nuts. They’re great for you, it’s easy to make my own post-hike trail mix, and they’re super portable. While I don’t always want a candied nut, it would be nice to know how to make them for when I do, and for gifts at the holidays. This recipe uses honey, cinnamon and ginger, some of my favorites, so let’s give it a try.
- 1/4 cup honey
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 12 ounces shelled almonds
- 2 tablespoons brown sugar
- 1 1/2 teaspoon salt (I used sea salt)
Preheat the oven (toaster oven) to 325.
Heat the honey, cinnamon, and ginger in pan over low, stirring until combined. Let me add until fragrant and very liquid. Add the nuts and toss to coat. Remove from heat.
Add the brown sugar and salt and combine. (I did this on my baking sheet after I spread out the almonds because I forgot while they were still in the skillet!)
Bake for 12-15 minutes, depending on your preference.
Allow to cool, turning several times while they cool. The original recipe adds this note:
The almonds can be quite sticky once cooled. A couple of tips to avoid them clumping together:
Toss them a couple of times as they cool, and break apart once cooled before storing. If using parchment paper to line baking sheet, coat lightly with cooking spray before adding almonds.
RATING: 2 stars
RP SERVINGS: 8-10
I really wanted to like these. I like all the ingredients – it should have worked! For me, it definitely didn’t… Which is annoying since I used 12 ounces of almonds and will probably end up throwing them away unless my husband really likes them. (I almost made half… should have!)
What the problems are:
Too much salt. I LOVE salty-sweet, it’s my favorite flavor combo. I used half the salt, in the form of sea salt which has less sodium, and it’s ok on the almonds but the bigger candied bits it’s too salty. I’d use a flake sea salt so you get the pop of salt without overall saltiness.
I ended up roasting them 18 minutes. The almonds are almost where my husband would like them as far as the toasty flavor, but the honey/sugar mixture was on the verge of being burned. Honey has a very low burn point – I think a lower temp/slower time method might have been a better bet.
Too much liquid. As you can see from the photo below, it was more than “quite sticky” — it was a giant blob. I stirred them twice while cooking, and then three times while cooling, but there was nowhere for all that liquid to go so it just made salty/burnt tasting brittle. I almost removed the nuts to a new piece of parchment when I took them out… I regret not doing that, for sure.
Finally, the spices aren’t pronounced… You know there’s something there, you just can’t really figure out what. I think the ginger, which is one of my favorite spices, muddies it up. Using more cinnamon, and no ginger, would be a better outcome.