These are some delicious, honey-roasted almonds my sister made for us over Christmas. I didn't eat any, since I'm trying to be better about eating low oxalate, but Mr.Surly gobbled them up. They looked and smelled wonderful.
2 c whole natural almonds, unsalted, roasted**
¼ cup plus 2 Tbsp honey (you can also use ½ cup, but I found I had a lot left over with that much)
1 Tbsp butter (or 2 Tbsp if you use ½ cup honey)
¾ cup turbinado sugar
**(you can buy these almonds pre-roasted, or buy raw unsalted almonds. Pre-heat oven to 350-degrees, place almonds in an ungreased jellyroll pan. Bake for 10 minutes or until golden brown; stir once or twice for even browning)
In a medium saucepan over medium heat, melt butter and stir in honey – bring to boiling. Reduce heat to medium-low and simmer for 2 minutes, stirring occasionally.
Stir in almonds, simmering for 2 more minutes.
Line a jellyroll pan or cookie sheet with parchment paper (or, spray with non-stick cooking spray); with a slotted spoon, scoop almonds onto this in a single layer.
Allow to cool slightly. Put almonds and sugar into a medium plastic food storage bag. Shake to coat.
Spread back on jellyroll pan to cool completely.
Store in an air-tight container.
Thanks to my sister for the photo and recipe :)