Mint Almonds

This is my alternative to the “after dinner mint” where roasted almonds are coated in a sweet, minty powder. The almonds and mint together are so morish, you’ll find it hard to stop at one. Great with coffee or just to snack on!

Yield: 2 cups


  • 2 cups raw almonds
  • 1/4 cup honey
  • 1/2 cup cornstarch
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon peppermint essence


  1. Preheat oven to 350°F.
  2. Place nuts on an oven tray and roast for 5-7 minutes or until aromatic and golden inside.
  3. Melt the honey in a small saucepan and add the almonds. Mix well, so all the nuts are coated in the honey, then turn into a sieve to drain off excess.
  4. Place the corn starch and sugar in a large zip lock bag. Add a few drops essence and shake bag well. Taste to see if there is enough mint flavor, and add more until you like the balance.
  5. Add almonds, seal bag and toss well, so all almonds have a thick white coating.
  6. Turn out mixture onto a paper lined tray to cool completely before placing in a glass jar or airtight container. These will keep in a cool spot or the refrigerator for 1-2 months.
  • Yield: 2 cups
  • Course: