This recipe is a slight adaptation of The Cafe Sucre Farine’s Honey and Sea Salt Roasted Almonds. Instead of sea salt, I used coarse ground Himalayan Pink Salt because that’s what I had.
The recipe’s super easy — four ingredients — all things I had in my pantry. The above photo is after coating the sliced almonds with the coconut oil and honey mixture before the pan went in the oven.
And here they are after 25 minutes in the oven, stirring every 5 minutes or so. When the pan first comes out, the almonds look wet, but as they cool, the glaze hardens into a crunchy coating. The almonds aren’t super sweet, and go great as a topping on salads, yogurt, oatmeal… really anything that needs a little pizzazz. They’re also super for snacking!
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