Honey Roasted Almonds

A recipe from the 15th-16th Century.

450g (1lb) Whole Almonds, skin on
50g (2oz) Sugar
2 tbsp Honey
2 tbsp Water
2 tsp Almond or Vegetable oil
½ tsp Salt

Spread the almonds in a single layer in a shallow ungreased baking sheet and place in cold oven.
Bake at 180°C: 350°F: Gas 4, for 12 to 15 minutes, stirring occasionally, until the nuts are tan to light brown in colour.
Set aside the roasted almonds.
Thoroughly mix the sugar and salt.
Mix the honey, water and oil in a saucepan and bring to the boil over medium heat.
Add the roast almonds and cook and stir constantly until all of the liquid has been absorbed, about 5 minutes.
Transfer the almonds to a medium-size bowl into which some sugar mixture has been sprinkled.
Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated.
Spread the almonds out on wax paper.
When cool, store at room temperature in aa air-tight container,
Will keep for up to two weeks.

HistoricPuddings

Honey Roasted Almonds

Historic
Puddings