It just seemed sort of right that the first recipe I post after my long “sabbatical” should be one of Mom’s. (Thank you, Lisa, for that inspiration). There were several recipes Mom made often and had perfected to the point of being legendary, but she was perhaps best known for her honeyed almonds. Her fudge was a very close second, followed by her tortilla roll-ups and last year’s popcorn balls. Oh, those popcorn balls. Simply sublime, I tell you. Best I’ve ever had. I found a recipe in her book that I’m hoping is the one she used, but it’s become just another one of those questions I wish I could ask her and could kick myself for not doing so sooner. Of course I thought she’d be here to make them for us again.
But I honestly can’t think of a better way to pay homage to Mom than to share her honeyed almonds recipe with you. These are so addicting and so delicious that I often had to tell her I just couldn’t have them in my house. One bite led to 24 and the slippery slope down that hill was just way too, well, slippery. Her argument was always that they were good for you! Almonds are most definitely healthy and the little bit of honey and raw sugar were scarcely cause for alarm. She didn’t even count the 2 tablespoons of butter. I would usually give in, and at any given time you could probably find a bag of these on my kitchen counter, in the pantry or stashed in a drawer where I would play the “out of sight, out of mind” game.
But right about now I’m thinking that many of you who have been recipients of Mom’s almonds are smiling knowingly, yet simultaneously saddened to think that you’ve seen your last honeyed almond. I may try and take up the mantle of honeyed almond maker, but not until I get as good at it as she was. I’ll get back to you on that.
In the meantime, if you love almonds… if you love roasted almonds, and especially if you love roasted almonds with a crunchy sweet exterior, you may want to give these a try for yourself. Bet you can’t eat just one. Here’s the recipe... Thanks, Mom.
Mom's Honeyed Almonds
Mom made these so often that I think she could make them in her sleep. for some reason, mine never taste quite as good as hers, but I think that's the way with most of our Mom's recipes, you know?
2 cups raw almonds
1/4 cup honey
2 tablespoons butter
1 cup raw sugar
1. Place the almonds on a cookie sheet and place in a cold oven. Set temperature at 350 degrees and roast the almonds 15 to 18 minutes, stirring occasionally.
2. Spray another cookie sheet with nonstick cooking spray and set aside
3. Place the cup of raw sugar in a ziploc bag and set aside
4. Melt the butter and honey together in a medium pan over medium heat. Bring to a boil and continue boiling for 2 minutes, stirring constantly.
5. Add the roasted almonds to the pan, cooking and stirring for another 2 minutes.
6. Using a slotted spoon, place the almonds on the prepared cookie sheet, spreading out to cool for 3 to 5 minutes.
7. While still warm, put the almonds into the bag with the raw sugar. Squeeze the air out of the bag and seal it shut.
8. Scrunch the almonds around in the bag, separating them and coating them with the sugar.
9. Spread them out in the bag to sit until they are cooled.
10. Remove them from the bag with a slotted spoon to remove the excess sugar.