{drunken} coconut roasted almonds

by Chen

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Snacking time.

Moving towards the end of the quarter means that small bites will go faster due to emotional eating. I hesitate to admit it but have to face the truth: when stress strikes, snack rescues me. Keeping it healthy and fun may lead to less guilt.

However, the conclusion above is purely theoretical. These almonds, which are infused with bourbon, real vanilla, and honey and roasted with coconut, make me feel that I want to finish the whole batch even before they cool down! Almonds are healthy and this recipe is fun, but I definitely need some control over my craving for it.

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coconut roasted almonds

1 1/2 cups raw almonds
1/4 cup unsweetened shredded coconut

1 tsp bourbon (add one more tsp if stronger flavor is desired)
1 tsp vanilla
4 tsp honey
1/4 tsp salt

Preheat the oven to 350F.

In a large bowl, whisk together the bourbon, vanilla, honey, and salt until smooth. Toss in the almonds and coconut and make sure that the almonds are evenly coated. Spread the mixture on a baking sheet and bake for 15 to 20 minutes until golden brown. Stir occasionally and watch carefully as they burn quickly.

Cool completely before storing in an airtight container.

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