Honey Sesame Almonds

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People often ask me about the name “Little Chef Big Appetite.”  How little are you really? And if you’re so little, how much do you really eat?

Well guys, it isn’t just a cutesy blog name. I am 5 feet tall (not an inch more or less), and I am quite “small-boned,” I guess you could say. I can totally still shop in the kids section, but in order to look like a proper 23-year-old I try to avoid this at all costs. (Except when it comes to things like Hunter rain boots and adorable Crew Cuts ballet flats — these things are adorable AND half the price in mini-size).

Travis Winkler and Rachel Pattison

My appetite, on the other hand, does not match my stature. I am constantly hungry. Travis likes to tell me there is a fat kid stuck inside of me, and well, he isn’t too far off from the truth.

Rachel Pattison

I just get so stinkin’ hungry all the time. To prevent this (and the inevitable crankiness that could ensue otherwise) I eat about 5-6 small meals and snacks a day. That standard 3 meals a day just does not cut it for this girl.

I am constantly on the lookout for healthy snacks I can add into my rotation, especially ones I can easily bring to work.

Honey Sesame Almonds

Currently, my snacks consist of fruit with nut butters, Greek yogurt, nuts, and homemade granola bars/protein bars.

Honey Sesame Almonds

I grow tired eating the same things all the time, so I like to change it up whenever I can.

I get a lot of inspiration for homemade snacks from the Trader Joe’s packaged nuts and trail mixes. Have you been down that incredible aisle with trail mixes galore? Oh man, that stuff is yuuuuuummy.

Honey Sesame Almonds

I especially love their Honey Sesame Almonds — so addicting.

So, I set out to recreate them at home, but this time make them a bit healthier.

Honey Sesame Almonds

For this recipe, I wanted to use a heck of a lot less sugar and no butter or oil.

I based these almonds off of my Spiced Roasted Almonds (have you tried those yet? That recipe is a real winner).

This time I just kept it really simple. This recipe calls for FOUR ingredients. FOUR – you got that!?

Honey Sesame Almonds

A homemade nut mix you can make yourself in a matter of 15 minutes. It doesn’t get easier than this, guys.

Let’s snack healthy, deliciously, and often. We’ll all be happier that way.

Honey Sesame Almonds Recipe

 

Honey Sesame Almonds
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 1 cup raw almonds (not salted)
  • ⅛ cup raw honey
  • 1 Tablespoon brown sugar
  • ¼ teaspoon salt
  • ⅛ cup sesame seeds (more or less to taste)
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread the almonds on the baking sheet in a single layer and roast in the oven for 10 minutes, until the almonds begin to smell toasty. Remove right away because they can burn quickly at this point.
  2. While the almonds are roasting in the oven heat a small saucepan over low heat and add the honey, brown sugar and salt. Stir constantly for about 1 minute. The mixture should become thinner. Pour the honey mixture over the almonds while the almonds are still on the parchment paper-lined baking sheet. Use a spoon to stir the almonds around so they are coated on all sides with the honey.
  3. You can coat with the sesame seeds in one of two ways. Either pour the seeds over the almonds directly on the baking sheet and stir the almonds around to coat. Or, put the sesame seeds in a bowl and in small batches pour the almonds in the bowl and toss around to coat.
  4. When the almonds are coated with the seeds, return them to the oven to roast for another 7 minutes. Remove the baking sheet from the oven and allow the almonds to cool completely before storing them in an airtight container.

15 Comments

  • Joy @ Baking-Joy
    November 18, 2013 - 12:02 pm | Permalink

    These look delicious! I am a very greedy person and also get very cranky when I’m hungry 😀

    • Rachel (littlechefbigappetite)
      November 18, 2013 - 12:56 pm | Permalink

      Hah, I knew it wasn’t just me!

  • November 18, 2013 - 5:28 pm | Permalink

    You ARE so cute, you little chef, you. This post made me miss you so much!

    When I finally come visit, you can make these for my plane ride home. Thanks.

    • Rachel (littlechefbigappetite)
      November 19, 2013 - 12:21 pm | Permalink

      Mer, I would love nothing more than to make these for you 🙂 They would be the most perfect plane snack. Miss you!

  • Tracy
    November 20, 2013 - 1:00 pm | Permalink

    I too am in love with Trader Joe’s Honey Sesame Almonds but not in love with some of the ingredients. I searched the web for a healthy DIY version and found your blog. Made them last night and OMG… they’re soooo good. Thank you for your post!

    • Rachel (littlechefbigappetite)
      November 20, 2013 - 7:43 pm | Permalink

      Tracy, aren’t the TJ almonds so good!? I am thrilled you tried my recipe and loved them as much as I did! Mine are all gone already 🙁

  • November 22, 2013 - 9:48 pm | Permalink

    I am eating ALL the time too! So making these! They look like the perfect snack.

    • Rachel (littlechefbigappetite)
      November 24, 2013 - 6:55 pm | Permalink

      Bree, so glad I am not the only one! Hehe. I hope you like them!

  • Miri
    March 19, 2015 - 4:42 pm | Permalink

    OK, Mom and I must trash “The Mixture” for this much more nutritious but just as delicious snack.
    xoxoxo,
    Miri

    • Rachel (littlechefbigappetite)
      March 20, 2015 - 11:32 am | Permalink

      Nooooo! We can never ever trash the mixture! It’s a family specialty 🙂 But I do think this would be a delicious addition. Love you!

  • Cathy
    December 1, 2015 - 12:09 pm | Permalink

    Hi Rachel – I really liked the idea of these nuts; I’ve actually been searching for a home-made version of Sahale Snacks’ almond-sesame-cranberry snacks. I followed your recipe to the letter, except that I put the raw almonds in to toast for just over 7 mins, then added the raw sesame seeds for 2 minutes more to toast them a little. Then after mixing with syrup, into the oven for another 7 minutes. The almonds ended up being overtoasted – not visibly burnt, but a little burnt-flavoured. What do you think about reducing the oven to 375 or 350? I did end up cooking the syrup longer than one minute; maybe that contributed to overcooking the final product?

    • Rachel (littlechefbigappetite)
      December 2, 2015 - 8:44 am | Permalink

      Hi Cathy – Oh no, sorry to hear yours ended up tasting a bit burnt. I think reducing the oven temp to 375 would be fine! You could also toast the almonds for just 5 minutes at the beginning. Hope that works and thanks for trying this recipe!

  • Jade
    February 10, 2016 - 11:14 pm | Permalink

    I tried making these twice at 375degrees (added more almonds the second time) but both times my nuts stayed sticky. Is it supposed to be sticky? I’d like to get them dry so I can eat them on the go. Thanks

    • Rachel (littlechefbigappetite)
      February 11, 2016 - 8:50 am | Permalink

      Hi Jade, that’s so strange. I roast mine at 400 degrees — I suggest trying that. Also, are you letting the almonds cool completely before removing them from the baking sheet and storing them? Sometimes mine might be sliiiiiightly sticky, but not so much that I can’t eat them on the go or that they make my hands messy. Hope that helps!

      • Jade
        February 11, 2016 - 6:34 pm | Permalink

        Okay, I’ll try at 400 degrees. Yes I’m letting them cool completely. Eating them today they are still very sticky. I’ll let you know how it goes, thanks!

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