A delightful twist on candied almonds, this recipe combines honey and butter for a rich glaze, finished with a touch of cinnamon for added warmth.
Preheat your oven to 350°F (175°C).
Preheating ensures even roasting of the almonds.
Spread the almonds evenly on a baking sheet.
Use parchment paper for easy cleanup.
Roast the almonds in the oven for 15 minutes, stirring halfway through.
Stirring prevents uneven roasting and burning.
In a saucepan, combine honey and butter and heat over medium until melted and bubbling.
Stir constantly to prevent the glaze from burning.
Reduce the heat to low and simmer the glaze for 2 minutes.
Simmering thickens the glaze for better coating.
Add the roasted almonds to the saucepan and stir to coat them evenly with the glaze.
Ensure all almonds are well-coated for uniform flavor.
Transfer the glazed almonds to a greased baking sheet and spread them out to cool slightly.
Spreading them out prevents clumping.
In a bowl, mix sugar and cinnamon. Toss the slightly cooled almonds in the mixture to coat.
Coating while warm helps the sugar stick better.
Let the almonds cool completely before serving or storing.
Cooling ensures a crispy texture.
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