Honey Crystal Almonds

2 cups whole natural (unsalted!) or raw almonds

¼ cup honey

2 Tbsp. coconut oil

1 cup turbinado sugar (Sugar in the Raw)

1.      Spread almonds in a shallow pan. Place in cold oven; turn oven to 350°F and roast 12-20 minutes, stirring occasionally, until well roasted.

2.      Over medium heat in a medium saucepan, heat honey and oil to boiling. Reduce heat to medium low; simmer two minutes, stirring occasionally.

3.      Add almonds; simmer and stir for two minutes. Using slotted spoon, transfer the almonds to a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Spread the almonds in a single layer and cool slightly.

4.      To coat, toss almonds with sugar in a medium plastic food storage bag.

Notes:

*I only had about 2/3 cup sugar (unbleached organic) when I made these & it was still too much.

**If you wanted a sweet/salty blend, you could shake a little sea salt in the sugar bag before coating the almonds.

BEWARE: Leaving these open on your countertop may be a bad idea!