When I lived in the United Arab Emirates, which I did for 18 years, I adored the huge variety of coffees, nuts, spices and olives I could get in bulk just about anywhere. The selection here in Canada, in contrast, is less than stellar.
The other week, I had a craving for roasted almonds with honey and lemon. Clearly I wasn’t going to find any at Loblaws, IGA, or the local the ‘depanneur’ (that’s a corner store Quebec-style). So I decided to make my own – it was quick, easy, and fun, and the result absolutely delicious (if I do say so myself).
Here’s the recipe:
About 1 pound raw almonds
About one heaping tablespoon of creamed honey (or to taste)
Juice of one small lemon (or to taste)
Ground “gourmet” salt to taste (or regular salt, or no salt at all)
Bake the almonds in a single single layer in a baking dish at 325°F until a yummy roasted almond smell fills your kitchen (about 15 to 20 minutes).
Remove almonds from oven and put in a large mixing bowl; allow to cool slightly. Add one heaping teaspoonful of creamed honey; toss with the almonds as it melts. Add the juice of one lemon; toss again. Allow to cool some more until the almonds get sticky (Avoid eating while testing for stickiness :P). Add your favorite freshly ground gourmet salt to taste (mine is pink Himalayan rock salt – to die for!). Let them sit for a day to let the lemon “settle” and the flavours meld: delicious.
Store in an airtight container, preferably glass.
1) For breakfast with a fresh fruit salad of diced cantaloupe, pink grapefruit and seedless green grapes. Accompany with Celestial Seasonings Bengal Spice tea – the best herbal tea in the world bar none.
2) Chopped on vanilla ice cream, Or yogurt, or any kind of fruit salad.
3) With quarter sections of your favorite kind of Apple.
4) On their own!
Perhaps another day: dark chocolate covered and salted. Stay tuned…