Butter Toffee Roasted Almonds
You might have noticed by now that I enjoy almonds. Raw, roasted, salted, sweet, you name it. This recipe gives a good balance of rich and salty. It kind of reminded me of buttered popcorn. Mmmmmm…
I will mention that almonds are high in fat and calories but, to be perfectly honest, I don’t care. My philosophy with eating is that if it’s natural and if it has health benefits I am not going to stress myself about calorie count. Eating the Honour System way means that healthy food can taste good and is meant to be enjoyed so that’s exactly what I do. I enjoy. I hope you will too:)
My inspiration for this recipe was a bottle of toffee flavoured liquid stevia that I’ve had in the fridge for ages. Stevia is a plant based sweetener that has gained popularity for replacing refined sugars and aspartame in things like soft drinks. If you don’t have access to this particular product I’m sure these almonds would be just as good without.
Melt a bit of butter with some cane sugar and a few drops of the stevia.
Pour it over the almonds and stir well.
Spread the almonds onto a parchment lined baking sheet and they are ready to roast in the oven for 10 minutes.
When they come out of the oven sprinkle some sea salt and spritz them with a bit of olive oil (then spritz your hands if you’re so inclined) and stir them around.
Let them sit for 10 minutes and you are good to go.
I think these maybe lasted the evening in our house, but if they last longer in yours you can store them in a sealed container in the fridge.
Enjoy!
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Butter Toffee Roasted Almonds
Ingredients
- 1 tbsp unsalted butter
- 1 tsp cane sugar
- 4 drops toffee flavoured stevia optional
- 1 1/2 cups raw almonds
- 1 tsp olive oil
- 1/2 tsp coarse sea salt
Instructions
- Preheat oven to 375
- In a small saucepan, melt butter with cane sugar and stevia
- Pour melted mixture over almonds and stir well
- Spread almonds onto a parchment lined baking sheet and roast for 10 minutes
- Remove from the oven and toss almonds with olive oil and sea salt and let sit for an additional 10 minutes
- Store in the fridge in a sealed container