New Roasted Honey Lemon Almonds

October 21, 2013

I first posted this recipe here and then tweaked and revised it to make the almonds crunchier (which I prefer). If you like your almonds chewier, use the original version.

Ingredients
About 1 pound raw almonds
About one heaping tablespoon of creamed honey (or to taste)
Juice of one half of a small lemon (or to taste)
Ground “gourmet” salt to taste, or “fleur de sel” (or regular salt, or no salt at all)

Instructions
Bake the almonds in a single single layer in a baking dish at 275°F until a yummy roasted almond smell fills your kitchen (about 40 minutes).

Remove almonds from oven and put in a large mixing bowl; allow to cool slightly.

Add one heaping tablespoon of creamed honey; toss with the almonds as it melts.

Let the almonds sit until they are cool and all stuck together (two – 24 hours).

Add the juice of one half lemon; toss again until the almonds are all unstuck.

Add your favorite freshly ground gourmet salt to taste (mine is pink Himalayan rock salt – to die for!) before serving.

Store in an airtight container, preferably glass.

Serving ideas

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.