With only 5 minutes prep time, 20 minutes cooking time, you can afford to skip the nut section of the snack food aisle next time you’re grocery shopping. Apart from being laden in sometimes artificial flavouring and cooked in “vegetable” oil (what does that even mean?!), store-bought salted-nuts serve us little in terms of health benefits, which is quite the opposite to my roasted Honey, Salt & Pepper Almonds… think super healthy flavour explosion in a roasted nut and you’re on the right track….
This recipe idea came to me whilst holidaying at Hamilton Island last weekend. While we dined-out several times, we enjoyed many home-cooked meals in our villa too. Toward the end of our stay, however, the ‘nibblies’ supply drastically dwindled. To alleviate the problem I roasted an otherwise utterly unappealing bag of raw almonds, adding some sea-salt for the beer-drinking men and some honey for the sweet and lovely ladies in our company. I added cracked black pepper to give them a kick and voila!… my Honey, Salt & Pepper Almonds were created… and then very quickly devoured during drinks that afternoon too! Actually, to be quite honest, we ladies ate most of them as soon as they came out of the oven that morning, but those that were left were well received by the gentlemen too, so I knew I was onto a good thing!
I’ve tested the recipe at home since and altered the ingredients ever so slightly. On our holiday, it was really all about using what supplies were on hand, which as you may appreciate, were incredibly limited given that we were away from home and toward the end of our stay. At Hamilton Island, I used EVOO, but you’ll notice in my recipe that I’ve used coconut oil, which has many more wonderful health benefits and don’t worry if you don’t like it as you really can’t taste it on the end result. The benefits of coconut oil are too many list but click here and the Coconut Research Centre will soon fill you in. Meanwhile, if you really don’t like coconut oil, you’re so welcome to substitute it with EVOO or another cold-pressed nut oil.
On holiday, although I don’t recall the brand, I used honey out of a squeezy container, but at home I’ve used honey from a gorgeous batch of honeycomb kindly gifted to us recently. “But honey is sugar”, I hear you question… Yes it is, but I’ve only used a small quantity AND may I add that honey has many wonderful health benefits that we just can’t ignore, particularly Manuka Honey which boasts antibacterial, anti-inflammatory, immune boosting and soothing properties…. perfect for cold and flu season, which is around the corner too! Therefore if you can obtain some Manuka Honey, then I’d recommend using that.
So give them a go, see what you think…. They make a great snack for any time of day but also suit antipasto platters perfectly too!
Makes: 2 cups
Prep Time: 5 mins
Cooking Time: 20 mins
- Baking tray
- 2 cups raw almonds
- 1 tsp sea salt*
- 1 tsp cracked black pepper
- 1 tbsp honey
- 1 tbsp coconut oil**
*I used celtic sea salt, **Other nut oil, or EVOO can be used in place of coconut oil
1. Preheat a fan-forced oven to 160 degrees Celsius.
2. Line a baking tray with baking paper and set aside.
3. In a bowl, mix together the salt, pepper, honey and coconut oil.
4. Add the almonds to the bowl, mixing until the almonds are evenly coated.
5. Spread the almonds out on the lined baking tray.
6. Bake for 20 minutes, then taste and sprinkle with more sea-salt if desired.
7. Allow the nuts to cool, before serving and storing*.
*It may be worth spreading the almonds on some paper towel after they are fully cooled, to absorb any remnant oil. Be sure to wait until they’re fully cooled though, as the honey may stick to the paper if they’re still warm.
- Serve as part of an antipasto platter
- Eat a handful, as you would regular raw or roasted almonds
Once cooled completely, store in an airtight container.