Ingredients

2 cups (250g) whole almonds (skins on)

¼ cups sugar (I used 3 tbsp castor sugar)

½ tsp salt (I used ¼ heapful tsp)

2 tbsp honey

2 tbsp water

2 tsp almond or vegetable oil (I used olive oil)

Preparation

  1. Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 175°C, stirring occasionally, until the internal colour of nuts is tan (note 1). It takes about 12-15 minutes. Remove from oven and set aside.
  2. Thoroughly mix the sugar and salt. Set aside.
  3. Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat.
  4. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes).
  5. Immediately transfer to a medium bowl and sprinkle sugar/ salt mixture (in step 2) over and toss. Spread on grease proof paper and cool down completely.
  6. Store in air-tight container.