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Nutrition Facts
Serving Size 1 cups 204g Recipe makes 2 cups)
Calories 1024
Calories from Fat 696		(68%)
Amount Per Serving		%DV
	Total Fat 77.4g	119%
	Saturated Fat 6.0g	29%
	Monounsaturated Fat 49.6g
	Polyunsaturated Fat 18.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1050mg		43%
Potassium 1041mg		29%
Total Carbohydrate 68.9g		22%
	Dietary Fiber 16.3g	65%
	Sugars 49.0g
Protein 30.6g		61%
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Honig Brat Mandeln (Honey Roasted Almonds)

Recipe #170562 | 50 min | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Chabear01
May 30, 2006

Posting this recipe for World Tour 2006. In English this is Honey Roasted Almonds. Recipe taken from internet site RecipesbyCindy

2 cups (change servings and units)

Ingredients

2 cups almonds, whole with skins on
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons honey
2 tablespoons water
2 teaspoons almond oil or vegetable oil

Directions

1
Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350°F, stirring occasionally, until the internal color of the nut is tan to light brown, 12 to 15 minutes. (The nuts will continue to roast a little more after they are removed from the oven.) Set the roasted almonds aside.
2
Thoroughly mix the sugar and salt, and set aside.
3
Stir together the honey, water, and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes.
4
Immediately transfer the almonds to a medium-sized bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the almonds out onto a silicon pad or parchment paper. When cool, store at room temperature in a tightly covered container or plastic bag. Will keep up to 2 weeks.

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Browse similar recipes by category

Course > Appetizers
Course > Desserts
Main Ingredient > Fruit > Nuts
Cuisine > European > Western > German
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Chef #1160314

On Feb 6, 2009

Delicious and easy, I highly recommend it. The aroma reminded me of streets in Germany during holiday season (my husband is from there). I used torbinado sugar I got from someone who went to Barnados, so it might have been milder flavor. I wanted to use up walnut oil I didn't know what to do with and that created rather strong smell I didn't care for. So I added almond extract and ginger in the water mixture, and cinnamon toward the end with sugar (I wasn't sure how much sugar but probably not enough. The nuts got stuck together somewhat. But they broke off easy by hand). Because of the amount of sugar not being indicated clearly (other than the amount for water mixture), this recipe got four stars instead of five. It was sweet enough but not too sweet, just right for our family which prefer less sugar.

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From: Mrs Goodall

On Jun 15, 2006

I loved these...been trying to find an easy, no sautee way to make candied nuts...this was great. Like Rita, I did use a sil pad, not wax paper. Thanks Charbear!!

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From: brokenburner

On May 17, 2008

I made these and then put them in an empty canister of commercial honey-roasted almonds... and everyone thought that they WERE commercial. Nobody could believe that I made them, and they said that these were even better than the store-bought honey-roasted almonds. We'll be making these again. I did use a sheet of silver foil instead of waxed paper. Thanks for posting!

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From: ~Rita~

On Jun 5, 2006

Very good and sweet! I used hazelnut oil. The only thing I highly suggest is to place on a sil pad or greased parchment. Not wax paper. It does stick to it and it`s not very pleasant to bite into wax or to remove it from all the nuts.

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