Orange Honey Roasted Almonds
Author: Heather Bursch
Lightly adapted from Gail Gand's, Just a Bite
  • 1 tablespoon coconut oil for pans
  • 4 cups whole almonds, skins on
  • ½ teaspoon of salt
  • 3-4 tablespoons of honey
  • 2 teaspoon of cinnamon
  • freshly grated zest from 1 large orange
Optional: pinch or two of cayenne pepper if you like!
  1. Preheat oven to 375°.
  2. On 2 cookie sheet measure ½ tablespoon coconut oil on each pan, set in the preheated oven for a minute to melt and take back out.
  3. Spread oil around on pans with a brush to coat the bottoms.
  4. Toss all the remaining ingredients together in large bowl.
  5. Spread coated almonds onto oiled cookie sheet, making an effort to have almonds separated.
  6. Bake almonds until lightly toasted, about 15 minutes total, stirring halfway through time to prevent sticking.
  7. When finished roasting, loosen the almonds from the pan with a spatula one more time before allowing them to cool in the pan.
  8. Once cooled completely, store them in an airtight container for up to 2 weeks.
Makes 16-1/4 cup servings
Recipe by She Made It She Might at