These Honey Sesame Almonds are a healthy snack for eating on the go. Minimal prep work and ingredients required!
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 and quite petite. I can still shop in the kids section, but in order to look like a proper 23-year-old I try to avoid this. (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).
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.
I just get so stinkin’ hungry all the time. To prevent this (and the inevitable crankiness that could ensue otherwise) I eat about 5 small meals and snacks a day. I am constantly on the lookout for healthy snacks I can add into my rotation, especially ones I can easily bring to work.
Currently, my snacks consist of fruit with nut butters, Greek yogurt, nuts, and homemade granola bars/protein bars. 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 yuuuummy.
I especially love their Honey Sesame Almonds — they’re so addicting! So, I set out to create a healthier version at home using no butter or oil. I based this Honey Sesame Almond recipe off of my Spiced Roasted Almonds (have you tried that recipe yet? It’s delish!).
This time I just kept it really simple. This recipe calls for FOUR ingredients. Just FOUR, ya hear!? And in under 25 minutes you’ll have yourself a delicious, healthy snack that you can eat on the go (or straight from the pan – no judgement here).
These Honey Sesame Almonds are a healthy snack for eating on the go. Minimal prep work and ingredients required!
- 1 cup raw almonds, unsalted
- 1/8 cup raw honey
- 1 Tablespoon brown sugar
- 1/4 teaspoon salt
- 1/8 cup sesame seeds
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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 to ensure they do not burn.
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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. Pour the honey mixture over the almonds while the almonds are still on the baking sheet. Use a spoon to stir the almonds around so they are coated on all sides.
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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.
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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.
You May Also Like:
Spiced Roasted Almonds
Spiced Pecans
Healthy Homemade Granola Bars with Oats and Raisins
Joy @ Baking-Joy
These look delicious! I am a very greedy person and also get very cranky when I’m hungry 😀
Rachel (littlechefbigappetite)
Hah, I knew it wasn’t just me!
Meredith
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)
Mer, I would love nothing more than to make these for you 🙂 They would be the most perfect plane snack. Miss you!
Tracy
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)
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 🙁
Bree
I am eating ALL the time too! So making these! They look like the perfect snack.
Rachel (littlechefbigappetite)
Bree, so glad I am not the only one! Hehe. I hope you like them!
Miri
OK, Mom and I must trash “The Mixture” for this much more nutritious but just as delicious snack.
xoxoxo,
Miri
Rachel (littlechefbigappetite)
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
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)
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
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)
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
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!
lauren
I followed the recipe but added a tiny bit of molasses to the honey keeping it at 1/8 cup. Mine too were very sticky. After they cooled I removed them from the parchment paper and put them on new paper and returned them to the oven @ 350 for 5-6 minutes. I then removed any that were sitting in a puddle of the honey mixture. They are still a little sticky but much better. I am thinking that maybe the mixture needs to come to a boil on the stove first.
I was looking for a recipe for honey almonds because last week I made my granola and love the almonds in it ( they are not sticky.) The sugar mixture is honey, brown sugar and molasses so I thought this recipe would be similar.
They taste good but definitely not what I was looking for.
Rachel (littlechefbigappetite)
Hi Lauren,
I am really not sure what happened because the almonds are not very sticky when I make them. Perhaps it is the difference in the brand of honey used? I’m sorry this recipe didn’t work for you!
Karen McGayhey
I also get cranky when I’m hungry and eat almonds on the go. My daughter loves the Trader Joe sesame ones so I was looking for a recipe. Is it necessary to use raw almonds. I just bought a huge bag of almonds – I thought I would try it with those.
Thank you
Rachel (littlechefbigappetite)
Haha, I’m glad you can relate, Karen! I hope you like the recipe!