A lovely friend shared her recipe for some honey roasted nuts so I started making these almonds as a snack - they get super addictive. Recently with ALG Seaweed’s new products I decided to give the recipe a go with their rainbow seaweed products and it is even better!
Ingredients
300g whole almonds
80g mixed seeds (I used sunflower and pumpkin)
30g olive oil
60g honey, warmed so it is easy to pour
salt & shichimi togarashi to taste
ALG rainbow seaweed seasoning, to taste
ALG Seaweed rainbow seaweed flakes, to taste
Method
Preheat over to 180 degrees C & line a baking tray with parchment paper or silicone baking mat. In a mixing bowl, combine the almonds, seeds, olive oil and honey until everything is evenly coated. Add salt & shichimi togarashi to your own taste (I like mine milder as I am weak when it comes to spicy food).
Gently pour the mixture on the baking tray & smooth out evenly. Bake for 20-25 minutes, until almonds are lightly roasted. The mixture may seem sticky still - it will harden as it cools. Once removed from the oven, sprinkle generously a layer of ALG seaweed seasoning & ALG rainbow seaweed flakes. It should almost be like a layer covering the almond mixture. Cool completely before breaking up into clusters to enjoy!
Honeyed almonds will keep for up to two weeks in a tightly sealed container, in a cool dry place.
