Salty roasted almonds

Salty roasted almonds

Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 497 kcal
, Fat: 25 g
, Carbohydrate: 52 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g almonds
200 g sugar
1 dl water
2 tsp ground coriander seeds
1 tsp fennel seeds, crushed
½ tsp cayenne pepper
2 tsp sea salt
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How it's done

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Place the almonds, sugar and water in a wide pan, bring to the boil without stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the water has evaporated and the sugar is dry. Continue to stir with a wooden spoon until the sugar melts again and coats the almonds (approx. 5 mins.). Mix in the spices and salt, spread the almonds on a baking tray lined with baking paper, leave to cool.

Good to know
Serve with: Vacherin Mont d’Or cheese: insert 1-2 cloves of garlic, in slices, into the cheese and drizzle with 1 tbsp of white wine. Wrap the cheese in foil and bake approx. 15 min. in the centre of an oven preheated to 200 °C.
Tip: Enjoy the almonds as an aperitif or roughly chop them and sprinkle over salads. When beautifully packaged, the almonds make a lovely gift.
Shelf life: Keep in an airtight tin for approx. 1 month.

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