Sweet and Salty Almonds

Recipe

5 from 1 vote

These sweet and salty almonds are slowly roasted in the oven before being tossed with an addicting blend of sugar and salt. Serve them with drinks as an appetizer, incorporate them in salads, or use them as a topping for ice cream!

Prep Time : 10

Cook Time : 1 50

Total Time : 2

Servings 2 cups

Calories 215 kcal

Ingredients

▢ 2 cup raw blanched almonds

Syrup

▢ 3 tbsp granulated sugar
▢ 2 tbsp water
▢ 1 tbsp oil
▢ 1/2 tsp salt

For Dusting

▢ 2 tbsp granulated sugar
▢ 1/8 tsp salt

Instructions

Preheat the oven to 240 °F (115°C) and line a baking sheet with parchment paper.
Make the syrup. Add the sugar, water, oil, and salt to a saucepan. Heat over medium heat for 2-3 minutes, stirring regularly until the sugar has completely dissolved. Once the sugar is dissolved, remove from the heat.
Toss the almonds. Transfer the almonds to a large mixing bowl and pour in the syrup. Using a wooden spoon or spatula, toss to coat the almonds with the syrup.
Spread the almonds. Line a large baking sheet with parchment paper. Next, spread the almonds into an even layer on the prepared baking sheet. Note: if there is leftover syrup, simply discard it, do not add it to the baking sheet.
Roast. Next, roast the almonds for 1 hour and 50 minutes, stirring every 30-45 minutes. The almonds are done when they are evenly golden brown and just slightly sticky.
Toss with sugar. Remove the baking sheet from the oven and sprinkle the remaining sugar and salt. Toss to coat the almonds evenly and allow them to cool for about 1 hour.
To store: To keep the almonds crunchy, store them in an airtight container at room temperature. They will stay crunchy for up to 2 weeks.

Notes

Keep an eye on the almonds. I have tried this recipe with regular-size almonds as well as Marcona almonds and figured that 1 hour and 50 minutes was the perfect roasting duration. However, depending on your oven and the size of your almonds, you might have to adjust that, so check the almonds from time to time to ensure they are not too brown.
Toss them while still warm. Toss the almonds with the granulated sugar when they are still hot and just slightly sticky. This will help the sugar coating stick to the almonds better.
Allow them to cool completely. It’s essential to let the almonds cool for at least 1 hour before transferring them to a jar or container. Allowing the almonds to cool on the baking sheet helps them get a crunchy texture and prevents them from sticking to each other.