Sesame Coated Almonds

These sesame coated almonds are such an addictive snack. I suggest you make double if you plan on sharing!

Sesame Coated Almonds
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As I have to be on chronic medication for the rest of my life, I am reluctant to take anything else. I will battle through aches and pains, sometimes to the detriment of my mental well-being. Last month Dave and I went to a function. It was all about hurry up and wait. We got there 15 minutes early as I do not like being late. The day was meant to start at 10am and an hour later we were still waiting. Once we got started we did a short walk, and then planted a seedling. We then walked back to the ‘rest area’ where we did a lot more waiting. And I stood so I could chat to the marketing manager. This was followed by a tractor ride and then more waiting. We then went on to do a wine tasting which took ages due to technical issues.

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The wine tasting was done in the cellar while we all stood around. Finally we were sent to the chill area to complete a questionnaire. More standing around and by this stage my back was in agony. Finally we sat down for lunch and I felt some relief. But not enough. By Wednesday morning I was an unhappy person. I put a heat patch on my lower back, took an anti-inflammatory and went to the chiropractor. This was followed up by a massage. Nadia commented on the fact that it was the worst she had ever felt my muscles. As I have been seeing her for over 17 years this is a statement I could trust. On the Thursday morning I bit the bullet and went to the Doctor. He gave me an injection and told me to increase my medication. Something I knew I needed to do.


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Sesame Coated Almonds

These are the perfect snack for anytime!
Recipe Category: Snacks
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 25 g honey
  • 75 g whole almonds, toasted
  • 15 g sesame seeds, lightly toasted

Method

  • Preheat the oven to 40° Celsius
  • Place the honey into a small sauce pan and heat over a low temperature
  • Add the almonds into the pan and stir to coat completely
  • Pour onto a lined baking tray and sprinkle over half of the seeds
  • Turn and sprinkle the rest of the seeds onto the almonds
  • Bake for 1 hour, turning half way through
  • Remove from the oven and leave to cool before serving
Inspiration published on Lavender and Lime October 15:


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