The sweet coating and a perfect pinch of sea salt combine with toasted almond flavor to create an addictive treat. I like to have a stash of these to set out for guests on a cheese board. Play around with your favorite nuts in this recipe.
- Yield: 3 CUPS (500 G)
- 500 g (2 cups) plus 2 tbsp water
- 500 g (2½ cups) granulated sugar
- 455 g (1 lb) blanched whole almonds
- 20 g (1 tbsp) honey
- 5 g (½ tsp) unsulfured molasses
- 1 large pinch Maldon sea salt
How to Make It
- Line a 9-by-13-in (23-by-33-cm) baking pan with a Silpat or parchment paper. Set an oven rack to the center position and preheat the oven to 350°F (180°C).
- In a medium stainless-steel or enamel-coated saucepan, combine the water and sugar. Place the saucepan over high heat, and when the mixture comes to a rolling boil, immediately turn the heat to medium. When the sugar is fully dissolved, about 30 seconds, turn the heat to medium-low.
- Add the almonds to the saucepan and poach for 30 to 45 seconds to blanch them. Strain through a fine-mesh sieve. Pour the almonds into a large mixing bowl and let cool. When they are still warm to the touch but not hot, about 5 minutes, the almonds are ready to work with again.
- While the almonds are cooling, combine the honey and molasses in a separate, small bowl. Microwave the mixture for 15 to 30 seconds, until it is viscous and easy to mix. Stir gently to combine. Alternatively, place the honey and molasses in a small saucepan over medium heat and stir constantly for 2 to 3 minutes, or until heated through and easy to stir.
- Pour the honey mixture over the almonds and toss gently until the almonds are evenly coated. Sprinkle the sea salt over the nuts and toss to coat. Spread the almonds evenly in the prepared baking pan. Toast in the oven for 10 to 12 minutes. Every 4 to 6 minutes, gently shake the pan so that the almonds roll around and cook evenly. When the almonds are golden brown, remove the pan from the oven and place it on a cooling rack. Cool completely.
- Once cool, the almonds are ready to serve, or store in an airtight container in a cool, dry place for 1 to 2 weeks.