Honey-Thyme Roasted Almonds
Honey-Thyme Roasted Almonds could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 10. For 92 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 286 calories, 9g of protein, and 24g of fat. This recipe from Crumb requires almonds, olive oil, honey, and kosher salt. This recipe is liked by 167 foodies and cooks. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes about 5 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is super. Try The Secret Ingredient (Honey): Honey-Thyme Roasted Pork Loin, Chocolate Honey Roasted Almonds, and Honey & Spice Roasted Almonds for similar recipes.
Servings: 10
Preparation duration: 5 minutes
Ingredients:
3 cups raw almonds
¼ cup fresh thyme, finely chopped
2 tbsp honey
½ tsp kosher salt
2 tbsp olive oil
½ tsp smoked paprika
Equipment:
baking paper
baking sheet
bowl
aluminum foil
oven
mixing bowl
Cooking instruction summary:
Preheat the oven to 350F. Line a large baking sheet with parchment paper or foil.In a medium sized bowl, toss the almonds with the olive oil, thyme, paprika and salt until thoroughly coated. Spread out in an even layer on the prepared baking sheet, and bake for 15 minutes or until lightly toasted. Remove from the oven and transfer to a mixing bowl, leaving the oven on.Drizzle honey over the almonds, and toss until evenly coated. Return the almonds to the baking sheet, spreading out in an even layer. Continue baking until almonds are toasted and golden-brown, about 12-15 minutes longer.Let cool to room temperature, then transfer to a pretty bowl and serve. Leftovers will keep for around a week in an airtight container.
Step by step:
1. Preheat the oven to 350F. Line a large baking sheet with parchment paper or foil.In a medium sized bowl, toss the almonds with the olive oil, thyme, paprika and salt until thoroughly coated.
2. Spread out in an even layer on the prepared baking sheet, and bake for 15 minutes or until lightly toasted.
3. Remove from the oven and transfer to a mixing bowl, leaving the oven on.
4. Drizzle honey over the almonds, and toss until evenly coated. Return the almonds to the baking sheet, spreading out in an even layer. Continue baking until almonds are toasted and golden-brown, about 12-15 minutes longer.
5. Let cool to room temperature, then transfer to a pretty bowl and serve. Leftovers will keep for around a week in an airtight container.
Nutrition Information:
covered percent of daily need
