Who needs scented candles around the holidays when all you have to do is roast some almonds?! These Skinny Honey Roasted Almonds are amazing! I can't tell you all how great my house smells right now. Even my 6 year old (who doesn't care for almonds) ran into the kitchen to ask me if she could have some of whatever it was I was cooking. And trust me when I say that they taste every bit as good as they smell!

I love almonds for so many reasons, and I've always got some tucked away in my pantry for quick and easy snacking. Almonds carry a massive amount of nutrients: fiber, protein, healthy fats, and vitamin E to name a few. They are completely loaded with antioxidants and can even help control blood sugar. It helps too that they are great for helping to lose weight too.

The only way to make almonds any better in my opinion is to add a bit more flavor to them by smoking or roasting. And honey roasting has to be my most favorite option. There's just something about the mix of sweet and salty that make a winning combination.

Skinny Honey Roasted Almonds
TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: About 1/4 Cup • Calories: 238.5 • Fat: 19.2 g • Saturated Fat: 2.7 • Carb: 13.9 g • Fiber: 3.8 g • Protein: 7.5 g • Sugar: 7.6 g • Sodium: 436.1 mg

Ingredients:
2 C. Whole Raw Almonds
2 Tbsp. Sugar
2 Tbsp. Whole Earth Sweetener Nature Sweet® (About 3 packets.)
1 1/2 Tsp. Sea Salt
3 Tbsp. Water
3 Tbsp. Whole Earth Sweetener Honey 50
1 Tbsp. Coconut Oil

Directions:
Preheat the oven to 350 degrees F. and line a baking sheet with foil for easy clean up.

Spread the 2 C. almonds out in a single layer on the baking sheet and place into the oven to bake for about 15 minutes, stirring occasionally until the almonds are toasted and fragrant.

While the almonds are toasting, in a small bowl mix together the 3 Tbsp. Sugar, 1 Tbsp. Whole Earth Sweetener Nature Sweet®, and 1 1/2 Tsp. Sea Salt; set aside.

Place the 3 Tbsp. Water, 3 Tbsp. Whole Earth Sweetener Honey 50, and 1 Tbsp. Coconut Oil into a small sauce pan and bring to a bowl.

Once the almonds are done, add them to the sauce pan and continue to cook until nearly all of the liquid is gone from the bottom of the sauce pan.

Sprinkle about 2 tbsp. of the sugar and salt mixture into the almonds and stir.

Pour the almonds out onto a sheet of wax paper and sprinkle with the remaining sugar and salt mixture.

Allow the almonds to cool completely.

I even put mine into the freezer for about half an hour to speed up the cooling process.

Break apart once cooled and enjoy!