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I love these and I find they are equally as good using Splenda rather than the sugar in the raw. I don't make this often because once I start eating I don't want to quit.


  • 2 Cups Almonds (with skins)
  • 1/4 Cup Liquid Honey
  • 2 Tbsp. Butter
  • 1 Cup Sugar in the Raw (I used Splenda)


  • Put almonds on a jelly roll pan and place in a cold oven.
  • Turn oven on to 350 degrees.
  • Toast almonds for 20 minutes stirring a couple of times.
  • Meanwhile put the honey and butter in a pot and on medium low heat bring it to a simmer. Simmer for two minutes.
  • Put roasted almonds in the honey mix and simmer for two more minutes.
  • Pan is now cooled enough to spray it with a non stick coating or grease it.
  • Lift simmered almonds from honey mix with a slotted spoon, drain and place on prepared pan. Sprinkle the sugar (or substitute) on almonds and stir to coat.

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