Munchy Monday: healthy splurging with honey roasted almonds

Sweets abound this time of year, and whether you’re pregnant or not, it can be hard to resist the cakes, cookies, and candies that surround us.  As with most things, moderation is key.  This recipe for homemade honey roasted almonds is a great way to indulge in some sweetness while retaining some nutritional value.  Almonds may help protect against cardiovascular disease and cancer.  They help lower cholesterol, and contain the same anti-inflammatory found in red wine.  Almonds contain protein, vitamin E, magnesium, phosphorus, and zinc.  Pregnant?  They are also a natural source of folic acid.  This recipe comes from originally; I made slight modifications.  Enjoy!

2 c. whole almonds, skins on (I buy almonds in bulk from Sam’s)
1/4 c. organic sugar
1/2 tsp. cinnamon
1/2 tsp. fine sea salt
2 tbsp. raw, local honey
2 tbsp. water
2 tsp. almond or vegetable oil
Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 350 degrees, stirring occasionally, until the internal color of nuts is tan (12 to 15 minutes). Remove from oven and set aside.
Thoroughly mix the sugar, cinnamon, and salt. Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes).
Immediately transfer to a medium bowl and sprinkle sugar mixture over all and toss. Spread on wax paper and cool.