Appetizers Nutrition Recipes

Honey Coconut Roasted Almonds

roasted almonds recipe

Nuts are a great source of heart-healthy fat, fiber, and protein. Eating a serving (about 1/4 cup) of nuts everyday, especially if you’re eating them in place of an animal-based food like meat or cheese, is a habit we could all stand to practice. Plus, nuts happen to be delicious!

Coconut Honey Roasted Almonds are my latest nut obsession. Here’s how to make them.

Coconut Honey Roasted Almonds
 
Prep time
Cook time
Total time
 
Serves: 12 servings
Ingredients
  • 3 cups raw almonds
  • ¼ cup honey
  • ¼ cup shredded coconut
  • 1 tsp oil
  • ¼ tsp salt
Instructions
  1. Place almonds in a mixing bowl. Add honey, oil, and salt and mix until all the nuts are well-coated.
  2. Spread out onto a parchment-lined baking sheet and bake at 350 for about 15 minutes.
  3. Remove from oven and stir in coconut shreds.
  4. Let cool, then store in an air-tight container.
Nutrition Information
Serving size: ¼ cup

roasted almonds recipe

Note: as with all nuts, be sure to monitor your portion size. The calories add up quick! Aim for 1/4 cup, or about 20 almonds so you don’t overdo it on the calories.

8 Comments

  • Reply
    Velma
    May 5, 2013 at 12:48 pm

    This looks delicious! Sorry if this is a dumb question, I am not a cook! What kind of oil should I use?

    • Reply
      Amelia
      May 5, 2013 at 2:19 pm

      Canola, grapeseed, or melted coconut oil would be best because they are flavorless. Very valid question, thanks for asking!

  • Reply
    Friday Week of Eats + a New PR | sneaker∙therapy
    May 24, 2013 at 1:08 pm

    […] also made these honey coconut roasted almonds.  Fantastic.  Even my coconut-hating husband liked […]

  • Reply
    Jeff
    April 24, 2014 at 6:21 pm

    I am curious what kind of honey you used.

    I like to support the local apiaries so I seek out local honey. I happened to have wildflower honey which was nice, I also added coconut oil but I used it in it’s solid form at room temp. I used kosher salt too. I decided to mix in the coconut into the mix as opposed to after cooking, this toasted the coconut which I liked.

    Next time I will experiment with maple syrup or buckwheat honey to see now that works.

    • Reply
      Amelia Winslow
      April 25, 2014 at 9:49 am

      I use local honey too, for the same reasons. I think any (real) honey would taste good. Great idea toasting the coconut.

    • Reply
      Carole
      November 17, 2016 at 2:46 pm

      And the coconut didn’t burn being cooked at 350 for 15 minutes?

      • Reply
        Amelia Winslow
        November 18, 2016 at 3:40 pm

        Hi Carol, you put the coconut on after baking, so it won’t burn 🙂

  • Reply
    Marge Meyers
    December 1, 2014 at 11:23 am

    I bought some coconut almonds at a craft fair and they were delicious. They had a coating on them. I think it was powdered sugar. They were called coconut honey almonds. Would these be the same recipie as yours, other than the powdered sugar?

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