I did a little almond experimenting for a camping trip on the Long Trail this weekend.
I made two variations: a cumin-lime and a honey-cinnamon roasted almond. I took them both camping and the clear winner was the honey-cinnamon.
They were crunchy and sweet, but had a little salty hint to them. The cumin-lime almonds were good, but the flavors were sort of off.
Ashley dubbed them as “strange.”
So I won’t bother going into the strange nut recipe. Let’s just focus on the honey-cinnamon roasted almonds, because that’s what I want to make again and again. I used this recipe.
Start with your raw almonds.
The honey-cinnamon almonds were roasted raw (see left-hand side), while the cumin-lime were tossed in a (cumin-lime) mixture before roasting (see right-hand side).
While the almonds are roasting, combine sugar, salt and cinnamon in a small bowl.
In a small saucepan, combine honey, oil, water, and vanilla.
Bring to boil over medium heat. Add the roasted raw almonds to the honey mixture and cook until liquid is absorbed.
Then toss the almonds in the sugar-cinnamon mixture.
Let cool on wax paper until the sugar hardens on the almonds.
I packed them in a Ziploc bag for the trail. There were perfect for hiking. I liked that the honey-cinnamon coating didn’t clump or fall off.