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A delicious snack, cocktail nibble or salad topper, all in one easy recipe! But beware: these Sweet and Spicy Roasted Almonds are difficult to stop eating!
I'm hiding the jar of these Sweet and Spicy Roasted Almonds from myself as I'm trying to save them for guests that will be arriving soon. They're crunchy, sweet, salty, spicy and completely irresistible! So if a little mouse reveals where these almonds are hidden, please don't share the location with me (or with my wonderful almond-loving, photographer husband)!
Seriously, these almonds are quite addictive. We enjoy them for snacks, cocktail nibbles and on salads of all kinds. I think you'll love them too; and probably find even more ways to use them.
Less than 30 minutes, start to finish!
On top of being crazy delicious, these Sweet and Spicy Roasted Almonds are super easy to make. Just combine almonds, honey, a splash of oil and a bit of kosher salt on a parchment paper or foil-lined sheet pan. Roast the nuts for 15 minutes, stirring a few times in between. While the nuts are roasting and becoming super crunchy, make the sweet and spicy sugar coating.
The coating is a simple combination of sugar, cayenne pepper and a pinch of salt. That's it! When the honey-coated almonds emerge from the oven, transfer them to a clean surface (again, parchment paper or foil) and roll till coated with the sugar mixture. You're done! Let the almonds cool and try to resist snitching one after another...
How to use these Sweet and Spicy Roasted Almonds
- Serve a small bowl of these Sweet and Spicy Roasted Almonds with a glass of wine for a fabulous appetizer that won't spoil your guest's appetite for dinner.
- Take a bag along on a hike or bike outing for a quick and delicious pop of protein.
- Put a bowl of these nuts out at a party and they'll be gone before you can say Sweet and Spicy Roasted Almonds.
- A handful of these crunchy, sweet and spicy almonds and a drizzle of this Honey Cider Poppy Seed Dressing will transform an ordinary salad to one your guests will be raving about (and requesting again and again).
- Hide a jar of these nuts. Whoever the super sleuth is who finds them will think they've found hidden treasure!
So, pick up some almonds and make a batch today. Remember, it'll take you less than 30 minutes from start to finish and most of that is hands-off time. You too might have to hide them from yourself so you'll have some left for guests. Hmmm, then again, you probably have much more will-power than I or that photographer guy do!
Café Tips for making these Sweet and Spicy Roasted Almonds
- You'll need whole, natural (also called raw) almonds for this recipe. You don't want roasted and/or salted almonds. Almonds can be expensive. I like to buy them at Sam's Club or Costco. They come in a huge bag with a very reasonable price. Trader Joes also sells whole almonds for a great price.
- If you measure the olive oil first and then use the same spoon to measure the honey, the honey will slide right out of the spoon.
- Just drizzle the honey and olive oil over the nuts. Don't worry about coating the nuts right away as the honey is so thick, it will be difficult. Pop the pan in the oven for three minutes as directed and then stir. After the short time in the oven, the honey will have loosened up from the heat and it will be easy to coat the nuts.
- I like to use parchment paper to line the sheet pans for this recipe, but foil will work as well. If you use foil, however, be sure to spray it with cooking spray, so the honey coated nuts won't stick.
- I LOVE these precut parchment paper sheets. They save lots of time and are so convenient. They come in a nice package for storing so they don't take up much space. They're not expensive and a package will last a long time.
- You might be wondering why the almonds are transferred to a clean parchment paper-lined pan before the sugar coating is added. If you add the sugar mixture to the original baking pan it gets a bit gooey. If you transfer the nuts to a fresh pan, leaving any excess honey/oil behind, the nuts get nicely coated.
- Store these Sweet and Spicy Roasted Almonds in a glass jar with a tight-fitting lid (and maybe a lock!). They will keep nicely for several weeks, but they probably won't last that long (unless you're a better "hider" than I am).
- Adjust the amount of cayenne pepper, to taste. 1¼ teaspoons adds a little heat, but not super hot. If you like more spice, add more and test it on a few of the nuts before coating the whole batch.
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
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Sweet and Spicy Roasted Almonds
Ingredients
- 2 cups whole almonds
- 1 tablespoon extra virgin olive oil
- 1 ½ tablespoon honey
- ¼ teaspoon kosher salt
- 2 tablespoons sugar
- ½-1 ¼ teaspoons cayenne pepper, Cayenne pepper can vary in intensity. Start with less and add more to taste.
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 350˚F with a rack in the center of the oven. Line 2 sheet pans with parchment paper. Set one of the prepared sheet pans near the oven.
- Measure almonds onto the center of the other sheet pan. Drizzle the oil and honey over the almonds. Sprinkle with ¼ teaspoon salt. .
- Place the almonds in the preheated oven for 3 minutes, then remove and stir well to make sure all the almonds are coated with the honey mixture. Spread the almonds back out to an even layer
- Return the pan to oven and roast for 10-13 minutes or until nuts are a nice golden brown, Stir and spread to an even layer one more time half way through baking time.
- While the nuts are baking, combine sugar, cayenne pepper and kosher salt. Stir well and set aside.
- Remove the nuts from oven and transfer to the clean parchment paper, leaving any pooled honey/oil on the pan. Sprinkle the nuts immediately with the sugar/cayenne mixture and toss with two spoons till nuts are thoroughly coated. Spread nuts to a single layer and cool completely. Transfer to an airtight jar or container, leaving any excess sugar on the pan.
Notes
Nutrition
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Can I use maple syrup instead of honey
Hi Barb, Though we haven't tested this recipe using maple syrup instead of honey, you should be able to substitute it successfully (the finished product will have a slightly different flavor profile because of the maple). Maple syrup is a bit thinner than honey, so your nuts may take a few minutes longer to crisp up in the oven. But syrup can also start to caramelize more quickly than honey, so just keep your eye on the almonds as they bake. Hope these turn out well for you!
Used brown sugar ( since my sugar container got accidentally dropped on the floor) and wish I had added more cayenne ( we like it spicy!)
Very tasty and the the second pan trick is brilliant!
Hi Val, Thanks for your review and kind comments! So glad to hear how much you enjoyed the almonds and the method with the second pan (and sorry to hear about your sugar container!). We appreciate you taking the time to leave a review!
My whole family enjoyed this recipe. Looking forward to making them again!
Hi Natalie, Thanks for the great review! So wonderful to hear how much you and your family enjoyed these!
Nice combination of sweet and spicy, and not sticky. Love these!
Wonderful! Thanks for the review, Betty!
Followed recipe exactly, and turned out delicious.
Giving as gifts in mason jars,
Great recipe!
That's great, Liz! Thanks for the review!
Easy to make and has a perfect balance of sweet/salty. I did 1/2 teaspoon cayenne which offered just a hint of spice- perfect for me.
Thanks for the review, Xanadu!
You aren't kidding about hiding these! They only have to make it a day & a half, but already I'm wondering if I'll have any for my guests on Thanksgiving!
Ha! So glad to hear that, Melissa!
Can ground red pepper be used in place of cayenne pepper?
Hi Mary, that will work but you may want to use a bit more because ground red pepper is milder than cayenne.
Could I use roasted almonds and bake less time. My husband picks almonds out of mixed nuts so I have a lot of them. They look really good!
Hi Mary Jo, yes, that will work!
It looks wonderful! But a lot of people say to soak and then dry the almonds ahead of time, adding another day to the effort. Have you any understanding of that issue?
I made these with 1.5 tsp of cayenne for myself and made a smaller batch swapping cayenne for cinnamon (2 tsps) for my daughter. Very easy successful recipe. We both ate them very quickly and today i am making more for her! When i tried the cayenne/sugar/salt topping i didnt like it so couldnt tell if i had the right amount of cayenne - but once on the nuts with oil, honey and the extra salt they were delish! The cinnamon ones are also v good! Thankyou.
Great! Thanks for the review, Toni!
I have enjoyed making this quick & easy recipe for a snack. I have licked my fingers & tried a few before finished !!! So I just know they are going to be delicious.!!!!😋
That's great, Margi!
So tasty and this is the best method, the nuts are not sticky or clumpy. We enjoyed so much I want to make a bunch and jar them as hostess gifts. Thank you for the recipe and for the excellent cooking tips.
Wonderful! Thanks for the review, Jacquie!
We receive 32 oz bags of almonds and bags of pistachios from our local food bank every once in awhile. But noone in our house eats them because they're just plain and raw. I made 8 cups of these with almonds last week and I'm already making another 8 cups! I did 2 cups with pistachios and they came out just as good. I made a few tweaks just to make it easier. I added the honey and olive oil to the nuts in a large mixing bowl and used my gloved hands to coat all the nuts. It just made more sense to me. Other than that I followed the recipe (although I forgot to mix them up about half way through the first time). I made salted roasted almonds the first time around too but noone in my house liked those, so I just re-roasted them using this recipe (omitting the salt that time) and they still came out great. I also tried a sweet and savory recipe that noone liked as much as these so I'm also re-roasting those following this recipe (they came out great too!). Like I said I made another 8 cups of almonds today and I'm shelling another 8 cups of pistachios to roast with this recipe too! I used about 2 teaspoon of cayenne pepper for 8 cups of nuts and that's a good spice level for me.
That's great, Amber. Thank you for your review!
I have a 2lb bag of whole roasted almonds unsalted. Can I use those in this recipe as they are not raw
Hi Yvonne, yes that will work! You might need a slightly shorter baking time. Just check them and remove them from the oven when they're a nice deep golden color.
I just made these, and based on reviews I doubled the recipe from the start realizing they wouldn't last long. They're delicious ! So easy to make, but the flavors stand out, the sweet, salty & the heat. I used 1/2 ghost pepper honey and 1/2 regular and added only a dash of additional cayenne. I also used coconut sugar as this is what I had, and the flavors are great.
That's great, Barbara! Thanks for the review!
I am going to try these with cashews and pine nuts, I think they will be amazing.
Enjoy, Gina!
Quick Question - I plan to make these today for Thanksgiving. Will they keep? Thank you!
Yes! Just keep them in an airtight container! Enjoy!
I am going to try making these. I’m encouraged by the positive comments from those who have already made them.
Anytime I’ve used honey for roasting almonds in the past, they have stuck together in the storage container even after cooling first for a long time. Did you experience this, or do you have any tips on how to avoid sticking and forming a brick?
Hi Lauri, I haven't experienced stickiness with this recipe. I think sprinkling them with the sugar mixture helps prevent this.
These were great! I can't imagine what went wrong with the person who didn't like them. Possibly the nuts were rancid? There is nothing nastier than a bad nut!
Thanks for your review, Alison! So glad you enjoyed these!
I'm sorry, but I followed the recipe exactly and they are terrible. Brought some to the neighbors, who agreed. Wish I could give this a better rating but I am so disappointed.
Hi Shelia,
I’m so sorry you did not enjoy this recipe. I hate the thought of wasting good ingredients.
It’s difficult to say, however, what went wrong without having been right there in the kitchen with you. If you read the reviews below, every one else has loved this recipe.
On my second batch, had to double up on this one. Yum!
So glad you enjoyed this recipe, Marilyn!
I accidentally let the almonds cool too much before putting the sugar/cayenne mixture on top, so sugar is not adhering. can I reheat?
Hi Donna, yes, that will work!
Delicious! I used a little hot honey and loved the heat!
Thanks, Diane!
Could you send me the printable label.
Thank you,
Joni Hawkins
Hi Joni, I do not have a label for these at this time.
These are great! Had to put them in jars before we ate too many. I used chilli honey so kept the cayenne at 1/2 tsp. Might add a little more for my next batch. Plan to make more for Christmas gifts.
Thanks for letting us know, Heather!
Hi Chris, recipe said whole natural almonds. Is that skin on or off, it was hard to tell from the photo. Thanks, Judy
Hi Judy, I use almonds with the skin on.
Sorry! I meant to type pepper instead of paper!
Just made three batches! So easy and delicious! We live in the Central Valley in CA where almonds are one of our top crops! Blue Diamond has a processing plant about 10 miles from where we live! Top quality nuts! Yum!
Have you tried this recipe substituting cinnamon for the paper? Thanks so much for always providing detailed instructions! Best ever!
That's great, Julie! So glad you enjoyed this recipe. I have not tried adding cinnamon but I bet it would be yummy. If you try it let us know.
Such a easy & delicious snack!
Thanks, April!
Had a big bag of organic almonds about to expire. Made your sweet and spicy roast almonds and they were delicious! Will definitely make again. Thank you 😉
Great! Thanks for letting us know, CK.
I have made these many times, I have also used mixed raw nuts and they are delicious too! My husband loved these as snacks and we've used them on our salads too! Yummy!
That's great, Therese! Thanks for letting us know.
These sound amazing!! I love the mixture of sweet & spicy. Making today!!
Hope you enjoy them, Kim!
Oh my god! These are amazing! I had to make a second batch while the first one was cooling! I did cut the salt a smidge since we are not really salt eaters. But my guys really like hot so I kicked up the spice. The only drawback is the chile sneezes you get while mixing after you transfer them from the sticky parchment. Also instead if the two spoon method I used bbq tongs to toss the dry mix and it worked like a charm. After reading some of the others reviews that may have been their folly when they got stick lumps. But I didn't read comments till just before I left mine. Other than that these are amazing and now all I need is maybe a beer! Thank you!
Thanks so much for your review, Tina!
Wonderful treatment for almonds. The combination of sugar & spice was just right. My husband likes a quick grab & go snack so a packaged 1 ounce servings in small baggies. The almonds made a nice after dinner desert served with cheddar cheese & oat crackers. Thanks again.
Thanks so much for letting us know, Candace!
These are flippin AMAZING!!! Turned out perfect no problems whatsoever. Followed the recipe exactly. Will be making again soon. Sorry I only made a single batch.
Awesome, Cindy! Thanks so much for letting us know!
These are delicious but mine came out sticky. I did not add the sugar at the end, but just the salt, as my husband doesn't like things sweet or hot. I roasted them with the honey/oil coating for 15 minutes. Do you think I need to roast them a little longer in order to get rid of the stickiness or will they remain sticky without the sugar coating? Thank you!
Hi Pamela, you could try roasting them a little longer. I haven't tested the recipe without the sugar so I can't say for sure.
Hi Chris ,
I think I had the same problem as a previous commenter had. I roasted the nuts as instructed, stirring at the 3 minute mark and again at the halfway point. I transferred to a clean sheet and sprinkled with sugar and spices. I then tossed them but the sugar turned into a lump and didn’t really coat the nuts at all. Obviously I did something wrong but not sure what.. Your pictures appear to have granules of sugar and salt, mine are shiny and most of the sugar is in a lump. Could they have been too hot when I added the mixture?
Made these today as part of neighbor gifts. They are wonderful. I must admit, used a bit less pepper after making the first batch. Your recipes are wonderful and your hints so very helpful. Thank you for sharing and have a Happy Holiday.
This didn’t work for me. The sugar, salt & cayenne mixture clumped big time once I mixed it into the roasted almonds. The end result was tasteless almonds as all the flavour could not coat the almonds.
Hi Dede, sorry you had trouble with this recipe. The sugar mixture will clump a bit at first. That's why you remove it after 3 minutes and then again at the half way mark. You have to stir it until the mixture coats the nuts then return to the oven. It will stick nicely and coat the almonds for a delicious result.
Oh my goodness. I had already roasted almonds and pecans snd had mostly almonds left. I had to do something with them. I doubled your recipe with about 3/4 cup of pecans rounding it up to 4 cups. I also added only 1/2 tsp of cayenne as hubby doesn’t like the heat the way I do. Lastly, I used half light brown sugar and half plain. I who doesn’t love brown sugar? Let me tell you, my hubby LOVES this. I LOVE this. I cannot wait to try your other recipes.
** can you tell me how long they’ll last in an airtight jar? I’m sure we’ll eat them within a two week period but I don’t want them to go bad. So glad I found your page.
Hi there Chris,
I would like to ask if I can use roasted Almonds and just cut the time while they are in the oven? Just enough for the spices to set.
That should work fine, Carmel!
Hi Carmen. I had already toasted almonds and about 3/4 cup of pecans. I used them and just heated the first 3 minutes, stirred and heated an additional 3 minutes and took them out. I finished with the sugar, pepper and salt and they came out SPECTACULAR 🙌🏻 I’m waiting on an answer about how long they’ll last in the airtight jar. Hello from coastal, New Jersey. Stay safe.
Hi Faith-Anne, so sorry I got behind in my emails.These almonds will last well for several weeks in an airtight container.
OMG!! Just made these and eating them as I write this. Easy instructions and very quick to make. Made them during my 30 min lunch as I am working from home due to the pandemic. These are delicious & addicting. I will definitely be making more. Thanks for sharing this recipe!
Yay! So glad you enjoyed them, Isabel! I appreciate you taking the time to share your results. I love that you made these on your lunch break!
Hello! I’ve read the instructions several times... will you clarify if steps 2 and 3 are separate steps? Are the nuts in the oven for one 3 minute session or two 3 minute sessions?
Thank you!
Sorry, I missed this, Cay. I have clarified the recipe!
What a great snack! I followed the recipe as written and the almonds are perfect! I'm taking them as an appetizer to my next Cuisine lunch - along with your Rosemary Pecan Goat cheese truffles which are also truly amazing!
Thank you so much for sharing all of your wonderful recipes!
Thank you, Sue! I appreciate you taking the time to leave a comment.
Oh, my! These spicy almonds are just fabulous. I followed the recommendation of another reviewer and used only 1 tsp cayenne but other than that, followed the recipe and method exactly. Perfectly delicious and couldn’t be easier. I can’t wait to share!
Oh my these are delicious! I realized halfway through making them that I was out of cayenne pepper so I used 1/2 teaspoon of chipotle powder. It made the nuts sweet, spicy AND smokey. Very more-ish.
Oh yum! That was a great substitution!
So easy, and so delicious! I think this is the perfect treat to bring to someone's home as a hostess gift, or when you're told not to bring anything at all but feel you should.
Thanks so much! That's a wonderful idea, Heather about using these as a hostess gift!
Lovely hit of spice! I made these last night and they are still calling my name!! Since I don't like a lot of heat I cut back the cayenne to just a teaspoon and it is perfect. At first I thought "still too hot" but then the sweet hits and I had to keep trying them to see if they were perfect. Yup, they are. I will be making (and eating them) a LOT! Thanks again.
Hi Chris
I noticed that you mentioned salt twice in the ingredients ( first 1/4 tsp then 1tsp) however I have not seen where the 1/4 tsp should be used. ..I just added the 1 tsp to the cayenne sugar mix. Could you please clarify? Did I miss something? In any case, thank you for sharing your delicious recipes. All the best,
Thanks, Lely, for noticing that. I've amended the recipe to include both salts.
My husband would go nuts if I made him a batch of these! He loves nothing more than to sit down to watch a ball game with a spicy snack like this 🙂 They look perfect!
As always, another great recipe. Sweet then the spice kicks in. YUM
Thanks so much, Claire!
Oh man! This look so delicious. Saving and pinning this post. I can’t wait to try this. Thank so much for sharing. is it necessary to use kosher salt?
Thanks, Shams, no you could use regular salt, just use a bit less.
I bet I would have a hard time stopping at just a few of these beautiful nuts. Love the sweet and spicy combo anytime. Pinned!
Thanks so much, Tricia! I wouldn't hide them if you came to visit 🙂
These look so addictive! Snack perfection!
Thanks, Kelly!
Very delicious sweet recipe, I love it.
Thanks so much, Ghassan, for taking the time to leave a comment. So happy you enjoyed these almonds!
These will be perfect for my book club, Chris! Minimal effort for maximum results! Well done!!! xo
Chris,
I love all the things you do with roasted nuts! I make the cowboy toffee chocolate chip cookies and the roasted nuts in the honey, olive oil, and salt give those cookies a different taste people love!! I also make your double almond granola, which all my friends call "crack" since it is sooo very addictive. I have a friend who loves sweet and spicey and her birthday is coming up and I think this will be the perfect gift for her!!! Can't wait to try this recipe!
Thanks so much, Laura! We love roasted nuts too! It doesn't take much effort but makes such a delicious difference!
Haha! I love what your friends call the granola, We feel the same way! 🙂 It seems we never get tired of it!