Honig Brat Mandeln (Honey Roasted Almonds)

Total Time
Prep 30 mins
Cook 20 mins

Posting this recipe for World Tour 2006. In English this is Honey Roasted Almonds. Recipe taken from internet site RecipesbyCindy

Ingredients Nutrition

  • 2 cups almonds, whole with skins on
  • 14 cup sugar
  • 12 teaspoon salt
  • 2 tablespoons honey
  • 2 tablespoons water
  • 2 teaspoons almond oil or 2 teaspoons vegetable oil


  1. Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350°F, stirring occasionally, until the internal color of the nut is tan to light brown, 12 to 15 minutes. (The nuts will continue to roast a little more after they are removed from the oven.) Set the roasted almonds aside.
  2. Thoroughly mix the sugar and salt, and set aside.
  3. Stir together the honey, water, and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes.
  4. Immediately transfer the almonds to a medium-sized bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the almonds out onto a silicon pad or parchment paper. When cool, store at room temperature in a tightly covered container or plastic bag. Will keep up to 2 weeks.


Most Helpful

I made these and then put them in an empty canister of commercial honey-roasted almonds... and everyone thought that they WERE commercial. Nobody could believe that I made them, and they said that these were even better than the store-bought honey-roasted almonds. We'll be making these again. I did use a sheet of silver foil instead of waxed paper. Thanks for posting!

brokenburner May 17, 2008

Very good and sweet! I used hazelnut oil. The only thing I highly suggest is to place on a sil pad or greased parchment. Not wax paper. It does stick to it and it`s not very pleasant to bite into wax or to remove it from all the nuts.

Rita~ June 05, 2006

So delicious! I made two batches and with one, I accidentally added too much salt but they were excellent as well. Sweet and salty. Really can't go too wrong with this recipe. Thanks for posting it!

Piratemum September 18, 2011

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