I’m kind of a boring snacker. I tend to eat the same foods at the same-ish times every day. In the morning I normally go for a mug of yogurt or a granola bar or leftover muffin. In the afternoon, I always have a fruit and/or a vegetable (usually a carrot and/or an apple), a carb of some kind (hello, marathon nutrition), and a protein.
For a protein snack, peanut butter is the house favorite, but it’s in short supply. So, I usually go for the runner up, a handful of almonds. Except I absolutely positively cannot stand raw ones. Eating raw almonds makes my mouth all itchy inside. Weird. Not fun. No thanks.
In Germany, raw almonds are the only kind sold unless it’s some sort of special week at Aldi or Lidl. I’m fine with simply roasted and lightly salted. The problem is I can’t seem to get the salt to stick without any oil. Then the oil gets, well, uh, oily. Annoying.
And, if I’m going to go to all the trouble of dressing up my almonds, why not make them fancy?
Yes, these have a bit of sugar and a bit of honey. But they’re also full of fiber, protein, and all sorts of other nutritious schtuff. Delish.
Honey Roasted Almonds
2 cups Raw Almonds
2 TBS Honey
2 TBS Water
2 TBS Oil (Almond, Peanut or Canola)
1/4 cup Sugar
1/2 tsp Salt
preheat oven to 350 degrees
1. Place the almonds on a baking sheet and in a preheated oven for 10 minutes. (If the almonds are already roasted, skip this step) Set the almonds aside and let cool.
2. In a medium sized sauce pan add the honey, water and oil. Bring to a boil and add the almonds. Stir around for a few minutes, until all of the liquid has been absorbed by the nuts.
3. Transfer into a medium bowl and toss with the sugar and salt.
4. Spread back on the baking sheet with wax paper, let cool. (Try not to eat them all at once. Portion control, people!)
If honey roasted isn’t your thing, try roasting your raw almonds with tamari or soy sauce. Dump 1 cup of almonds in a plastic container. Pour 1 tablespoon tamari or soy sauce over them. Put the lid on the container and shake. Marinate for 2-24 hours (the longer the better). Then roast at 350F for 10 mins.