Joy the Baker

Honey Chai Roasted Almonds

September 15, 2013

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It’s strange finding almonds in the laundry.

What I should say is that it’s strange that I would put almonds in my pocket, carry them around in my pocket all day, disregard my pants (most likely on the floor of my closet), finally wash the pants and find almonds in the washing machine. That’s just an odd thing to have happen.

Instead of washing almonds, I’d recommend roasting them with honey and chai spices.  Be smarter than me.

Oh, also… you know what I’m not going to do today?  I’m not going to hmm and haa over a bunch of pictures of nuts and honey and ground spices.  Welcome to Just Do The Dang Thing Monday.

Love you, byeeeee!

Honey Chai Almonds

makes 3 cups

adapted from Weelicious Lunches

3 cups raw almonds

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons freshly grated nutmeg

1 teaspoon ground cardamom

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 to 1 teaspoon fresh cracked black pepper (depending on how spicy you like your nuts)

3 tablespoons honey

coarse sea salt for topping

Place a rack in the upper third of the oven and preheat oven to 400 degrees F.

Line a rimmed baking sheet with parchment paper.  Grease the parchment paper with olive oil or cooking spray.

Place almonds on baking sheet and toast for 10 minutes.

While the almonds are in the oven, in a small bowl, toss together cinnamon, nutmeg, cardamom, ginger, salt, and pepper.

Remove the toasted almonds from the oven.  Drizzle with honey and toss to coat.

Sprinkle with the spice mixture and toss well to ensure that all of the almonds have a bit of spice. Sprinkle generously with coarse sea salt.  And heck.. drizzle with a bit more honey if you’d like.

Return to the oven and toast for 8 minutes.  Remove from the oven and immediately trasnsfer the warm nuts to a plate to cool or jars for storage.  The nuts will begin to harden as they cool and become difficult to remove.

Store almonds in an airtight container for up to two weeks.  


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