Honey Roasted Almonds

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These Honey Roasted Almonds should come with a warning label.  They are really addicting.  Who doesn’t like roasted nuts?  Add in some honey and salt and you have yourself a delicious combination!  These Honey Roasted Almonds are perfect for snacking!


Honey Roasted Almonds would probably make a great gift as well.  They have a sweet salty taste that reminds me of kettle corn.  I LOVE kettle corn!  Probably why I could not keep my hands off Honey Roasted Almonds.  They are perfect for that time of day that you need something sweet, but do not want to grab a candy bar.  They also take only minutes to make.  If you like these, then you will probably love my Candied Pecans as well.

Honey Roasted Almonds

Honey Roasted Almonds

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Honey Roasted Almonds



  • Preheat oven to 375. 
  • Place the almonds in a bowl. 
  • Warm the honey just so it liquifies and pour it over the almonds. 
  • Mix well so that all the almonds are covered well. 
  • Spread the almond/honey mixture onto a parchment lined baking pan. 
  • Sprinkle sea salt over the top. 
  • Bake for around 15-25 minutes shaking the almonds every few minutes to prevent burning one side.  That is it.  Easy.

58 thoughts on “Honey Roasted Almonds

  1. These just make me sad that I have such a severe almond allergy. :( I *love* honey roasted anything. Any suggestions on other nuts that this could work on?

      1. yes, both of these (though not a huge cashew fan). Any kind of peanuts, or is there a special kind I should look out for?

  2. love the recipe! 25 minutes was too long for my specific oven i took them out five minutes early and they were burnt :/ i did shake them every few minutes next time i will only do ten minutes my oven must be a super dooper fast cooker lol

      1. I’ve actually had this problem with quite a few of your recipes! Been very disappointed. My oven is only a couple years old, so maybe I do need to cut down the temp and/or time on your recipes? It is good to know that your oven is older and may not be quite up to par with mine :)

          1. You could an oven thermometer and that way you know if it is heating to the right temperature-easy fix!

  3. These look great! I want to make them right now but I don’t have any parchment paper. Is there anything else I can use instead? Love your blog!!

    1. You can use a silpat if you have one. Or you can use foil and grease it well. Or just grease a baking pan well, but it maybe be a bit hard to clean afterward.

  4. I made these yesterday but they are all sticking together and hard to pull apart…maybe I didn’t bake them long enough? Not sure what I did wrong! haha. Tasted yummy though!

    1. Sorry that happened. :( I bake them until the honey hardens and caramelizes. Some are stuck to each other, but I break them apart before storing in a jar. Almost like breaking apart peanut brittle or something. Also, I wait until they are completely cool before I store them. That may help them from sticking together as well. I am glad you liked the taste at least. :)

      1. Do you also try to spread them apart when you bake them? I’ve tried it twice now, and they’re great for me (test batches before I gift them for the holidays), but I’m trying to figure out what I should do so it’s not like almond brittle getting them apart. I let them cool and the excess honey cools as well, keeping them together in a kind of a sheet.

  5. Mine weren’t hard when they came out of the oven…do they harden as they cool? and how long should i leave them to cool?

    1. They should be tacky when they come out, but will harden slightly after cooling. I wait until they are completely cool before I put in a jar for storage.

  6. These look awesome! One tip though, is to soak the almonds for 12 hours, then dry in a SUPER low oven or dehydrator. THEN proceed with the recipe! This unlocks the vitamins in the almonds, releases the phytases(enzymes that prevent nutrient absorption)AND makes them easier to chew AND they do not get stuck in your teeth as well!

  7. These are absolutely amazing. I followed the directions just as you gave them, but stirring rather than shaking them about every 5 minutes – cooked the full 25 minute time but that included taking them in and out of the oven to stir. Fabulous healthy snack. I can’t wait to try doing the same thing with raw cashews and possibly peanuts – but I will have to lock them up to keep my hubby from devouring them in one sitting!

  8. Thanks for the recipe. It was fabulola. I was wondering whether I could use chicken salt instead as sea salt make me queasy.

    1. Thank you! Yes they should keep for at least a week and maybe more. I store them in a glass mason jar. Just wait until they are completely cooled to store them. I also break apart any nuts that are stuck together before I store them.

  9. Made these tonight and mine were burnt after only 12 minutes. Not just the honey, but the inside of the almond. :( They probably were done a the 8 minute mark, but the directions said 15-25 minutes so I didn’t think they could possibly already be done and closed the door back up. I was giving them a flip every 4 minutes and when I opened the oven the 3rd time I could smell the burned almond smell. Oops.

    I have a gas oven and followed the directions exactly. Used raw almonds, raw organic honey, preheated to 375 and put them on a parchment paper lined baking sheet. I will try making them again sometime with some adjustments! :)

    1. I’m sorry they got burned. :( I have burned them once myself. I have an electric oven. Maybe that makes a difference?

  10. Do you happen to know how many calories are in a serving of these? I’m looking for healthy snacks I can munch on throughout the day

  11. I made these tonight, subbing cinnamon for salt. The smell when they were in the oven was heavenly! I set the timer for 5 minute increments (after reading other posts) and stirred in between, eventually taking them out after 20 minutes. Probably should have taken them out after 15…but the crunch is perfect and I don’t mind a little burnt-y taste :) I’ll definitely be making these again!!

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