Sweet and Spicy Roasted Almonds
Dangerously delicious honey-coated almonds roasted until golden and crispy, then tossed in a sweet and spicy cayenne-sugar coating. Ready in just 25 minutes with minimal hands-on time.
Ingredients
- 2 cups whole raw almonds natural/raw, not roasted or salted
- 1 tablespoon extra virgin olive oil
- 1.5 tablespoons honey any variety works
- 0.25 teaspoon kosher salt for initial coating
Spice Coating
- 2 tablespoons granulated sugar
- 0.5-1.25 teaspoons cayenne pepper adjust based on heat preference
- 1 teaspoon kosher salt for the spice mixture
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Set one aside for later.
- Place almonds on the center of one prepared baking sheet. Drizzle with olive oil and honey, then sprinkle with ¼ teaspoon salt.
- Roast for 3 minutes. Remove from oven and stir thoroughly to coat almonds evenly with the now-liquid honey. Spread into an even layer.
- Return to oven and roast for 10-13 minutes total, stirring at the halfway point (around 6 minutes). Almonds should be golden-brown and fragrant.
- While almonds roast, combine sugar, cayenne pepper, and remaining 1 teaspoon salt in a small bowl. Mix well.
- When almonds are done, immediately transfer them to the clean parchment-lined baking sheet, leaving behind any pooled honey or oil.
- Sprinkle the sugar-cayenne mixture over the hot almonds. Toss with two spoons until evenly coated.
- Spread almonds in a single layer and let cool completely, about 15-20 minutes. Transfer to an airtight container, leaving excess sugar on the pan.
Notes
Storage: Store in an airtight container for 3-4 weeks. Heat Level: Start with ½ teaspoon cayenne for mild heat. Increase to 1-1¼ teaspoons for more spice. Variations: Swap honey for maple syrup, add ¼ tsp smoked paprika, or add ½ tsp orange zest to the sugar mixture. Kid-Friendly: Use only ¼ teaspoon cayenne or replace with ½ teaspoon cinnamon. Two-Pan Method: The clean pan prevents sticky coating - don't skip this step!