Put out a bowl of cardamom almonds for your next dinner party. These sweet and slightly spicy pre-dinner nibbles are sure to be a hit with your guests.
Add a handful of cardamom almonds to an appetizer board or serve them in a bowl. They are sure to disappear.
You can also give the almonds as gifts. Put them in a Weck jar or other lidded jar, wrap it in a tea towel, and tie it with a bow.
This recipe makes two cups of almonds.
Ingredients
You need the following ingredients to make cardamom almonds.
- 4 teaspoons honey (1 tablespoon and 1 teaspoon)
- 2 teaspoons water
- 1 teaspoon canola oil (or other neutral vegetable oil)
- 1 teaspoon sea salt
- 1 teaspoon ground cardamom
- 1 shake (or pinch) of cayenne pepper
- 2 cups raw almonds
Tips
- If you want a vegan version of these almonds, replace the honey with the same amount of agave syrup. It is very good.
Directions
Preheat the oven to 325 degrees.
Line a large baking sheet with parchment paper.
Add the honey, water, and oil to a large bowl and stir together.
Add the salt, cardamom, and cayenne pepper to the liquid ingredients and stir. Let the mixture sit until the salt is fully dissolved.
Add the almonds to the bowl and stir them. Keep them in the syrup for about 5 minutes, stirring them occasionally.
Using a slotted spoon, remove the nuts from the syrup, trying not to scoop up extra liquid. Spread the nuts over the parchment paper, keeping them separate and not touching each other as much as possible. This helps them bake better.
Bake the nuts for 15 – 25 minutes, watching them carefully so that they don’t burn. You want the glaze to dry out and the nuts to roast to a golden brown. Remove the almonds from the oven and let them cool.
When the almonds are cool, they should be very slightly sticky, but mostly dry. If you took them out of the oven early and they are very sticky, you can return them to the oven for another 5 – 10 minutes, as long as they are not too brown. The glaze will harden more. Cool them again.
Store the nuts in an airtight container.
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