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:

Quickview
285k Calories
9g Protein
24g Total Fat
13g Carbs
15% Health Score
Limit These
Calories
285k
14%

Fat
24g
37%

  Saturated Fat
1g
12%

Carbohydrates
13g
4%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
117mg
5%

Get Enough Of These
Protein
9g
18%

Vitamin E
11mg
78%

Manganese
1mg
50%

Magnesium
117mg
29%

Vitamin B2
0.44mg
26%

Copper
0.44mg
22%

Fiber
5g
22%

Phosphorus
209mg
21%

Calcium
118mg
12%

Iron
1mg
10%

Zinc
1mg
9%

Potassium
313mg
9%

Vitamin B3
1mg
7%

Vitamin B1
0.09mg
6%

Folate
22µg
6%

Vitamin B6
0.07mg
3%

Vitamin C
1mg
2%

Vitamin B5
0.21mg
2%

Vitamin A
103IU
2%

Vitamin K
1µg
2%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

Food Joke

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