This post may contain affiliate links. For more information, see our privacy policy.
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.
- 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
-
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.
See Café Tips above for further instructions and more detailed tips.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission – and we continue delivering delicious recipes to you!
Tina says
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!
Chris Scheuer says
Thanks so much for your review, Tina!
Candace says
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.
Chris Scheuer says
Thanks so much for letting us know, Candace!
Cindy says
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.
Chris Scheuer says
Awesome, Cindy! Thanks so much for letting us know!
Pamela says
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!
Chris Scheuer says
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.
June says
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?
Nadine Dunker says
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.
Dede says
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.
Chris Scheuer says
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.
Faith-Anne says
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.
Carmel from Philippines says
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.
Chris Scheuer says
That should work fine, Carmel!
Faith-Anne says
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.
Chris Scheuer says
Hi Faith-Anne, so sorry I got behind in my emails.These almonds will last well for several weeks in an airtight container.
Isabel says
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!
Chris Scheuer says
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!
Cay Stamps says
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!
Chris Scheuer says
Sorry, I missed this, Cay. I have clarified the recipe!
Sue MacInnes says
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!
Chris Scheuer says
Thank you, Sue! I appreciate you taking the time to leave a comment.
Mary H. says
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!
Renee says
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.
Chris Scheuer says
Oh yum! That was a great substitution!
Heather says
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.
Chris Scheuer says
Thanks so much! That's a wonderful idea, Heather about using these as a hostess gift!
Judi Gibbs says
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.
Lely says
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,
Chris Scheuer says
Thanks, Lely, for noticing that. I've amended the recipe to include both salts.
Jennifer @ Seasons and Suppers says
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!
Claire Van Allen says
As always, another great recipe. Sweet then the spice kicks in. YUM
Chris Scheuer says
Thanks so much, Claire!
Shams says
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?
Chris Scheuer says
Thanks, Shams, no you could use regular salt, just use a bit less.
Tricia | Saving Room for Dessert says
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!
Chris Scheuer says
Thanks so much, Tricia! I wouldn't hide them if you came to visit 🙂
Kelly | Foodtasia says
These look so addictive! Snack perfection!
Chris Scheuer says
Thanks, Kelly!
Ghassan A. Khattab says
Very delicious sweet recipe, I love it.
Chris Scheuer says
Thanks so much, Ghassan, for taking the time to leave a comment. So happy you enjoyed these almonds!
Liz says
These will be perfect for my book club, Chris! Minimal effort for maximum results! Well done!!! xo
Laura Dulgar says
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!
Chris Scheuer says
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!