Spiced Honey Roasted Almonds

These spicy, roasted almonds with honey and raw sugar are addictive. This recipe is the best we've tried and we think you'll agree. Easy and not too sticky.

My hubby used up a whole bag of almonds from Costco making these spicy, roasted almonds with honey and raw sugar; I want more! We’ve tried several recipes for honey almonds.

This is a combination of many experiments. This recipe is the best we’ve tried and we think you’ll agree. Easy and not too sticky. Note: the bulk of this recipe came from the lemons and anchovies blog.

Ingredients for honey roasted almonds:

2 1/2 cups raw almonds
3/4 tsp cayenne pepper
3/4 tsp kosher salt
1/4 cup honey
1/8 cup raw sugar

How to Make the best roasted almonds:

Preheat the oven to 350°F.
1. Line a large rimmed cookie sheet with parchment paper.

2. Mix 3/4 tsp kosher salt and 1/8 cup raw sugar.

3. Melt honey in a non-stick skillet over medium heat just until it’s liquidy.

4. Add almonds and sprinkle with cayenne pepper. Mix until almonds are coated. Remove from heat.

5. Spread nuts in a single layer over the lined baking sheet. Bake for 10 minutes at 350°F.

6. Remove from oven and let almonds cool on the counter 5 minutes, then toss them in the raw sugar/salt mixture.

7. Place the almonds back onto the baking sheet or on the parchment paper and let them cool completely.

These spicy, roasted almonds with honey and raw sugar are addictive. This recipe is the best we've tried and we think you'll agree. Easy and not too sticky.

Now enjoy them. I wish we hadn’t eaten them up so quickly!

These spicy, roasted almonds with honey and raw sugar are addictive. This recipe is the best we've tried and we think you'll agree. Easy and not too sticky.

Spiced Honey Roasted Almonds

5.0 from 8 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $5
Serving: 2½ cups

Ingredients

  • 2½ cups raw almonds
  • ¾ tsp cayenne pepper
  • ¾ tsp kosher salt
  • ¼ cup honey
  • ⅛ cup raw sugar

Instructions

  1. Preheat the oven to 350°F.
  2. Line a large rimmed cookie sheet with parchment paper.
  3. Mix ¾ tsp kosher salt and ⅛ cup raw sugar.
  4. Melt honey in a non-stick skillet over medium heat just until it's liquidy than add almonds and sprinkle with cayenne pepper. Mix until almonds are coated. Remove from heat.
  5. Spread nuts in a single layer over the lined baking sheet. Bake for 10 minutes at 350°F.
  6. Remove from oven and let almonds cool on the counter 5 minutes, then toss them in the raw sugar/salt mixture.
  7. Place the almonds back onto the baking sheet or on the parchment paper and let them cool completely.

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Read comments/reviewsAdd comment/review

  • rachel
    July 31, 2017

    i added a lil bacon grease to the honey…
    they were awesome! Reply

    • Natasha's Kitchen
      July 31, 2017

      That sounds great! Thanks for sharing Rachel! Reply

  • anne marie
    April 8, 2017

    I didn’t have parchment paper so used foil which worked out well. I had no raw sugar so used regular sugar. Nonetheless it came out really well . I even mixed walnuts in. Put a little bit more cayenne for extra kick. Reply

    • Natasha
      natashaskitchen
      April 8, 2017

      Hi Anne Marie, I’m so glad you enjoyed the recipe! Thank you for sharing your great review and tips about walnuts and extra cayenne! 🙂 Reply

  • Tanya
    January 8, 2017

    Would regular sugar work? And also substituding cinnamon instead of pepper, don’t have that pepper… Reply

    • Natasha
      natashaskitchen
      January 8, 2017

      Hi Tanya, the coarse sugar works best to keep the almonds from sticking. I think cinnamon would be ok to substitute 🙂 Reply

  • Kiersten
    December 24, 2016

    Please mention, the nuts will burn easily, so stir several times.
    They will get crunchy again after cooling.
    Promise! Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      We don’t normally stir these when they get onto the baking sheet because they bake for only 10 minutes. Are you possibly using a convection oven setting? Yes, they do harden as they cool. 🙂 Reply

  • Kiersten
    December 24, 2016

    Natasha;
    Thank you for your beautiful blog, from the “About” to the videos so warm and genuine, all the way to the delectable recipes!
    As of this morning, I have made the honeyed almond recipe 6 times in 2 weeks!
    I have adjusted the recipe just a bit, using a 12 oz bag of almonds from Aldi grocery, and just over 1/8 c of honey. I also used cumin, chili powder, ginger, cinnamon, pepper, nutmeg/allspice and chili pepper flakes.
    This sounds like a lot, but just a dash of each! There is a perfect balance of sweet and heat- nothing overwhelming.
    I also crush cinnamon, red pepper flakes and salt into the demarara sugar before tossing.
    After cooling the nuts on parchment, it’s easy to break them up.
    If I want to double the recipe I use the full 1/4 cup of honey with 2 bags of almonds.
    For Christmas, I mixed a bag of cashews in with the almonds! DECADENT and HEALTHY! YAY! Reply

    • Natasha's Kitchen
      December 24, 2016

      Sounds delish! Thanks for sharing Kiersten! Reply

  • Stephanie
    December 16, 2016

    Natasha, this recipe is absolutely delicious and was THE hit at a recent party I attended. It was easy to do… hardest part was getting the roasted almonds OFF the parchment. Have you tried roasting them on a Silpat silcone sheet pan liner? Or spraying PAM on the parchment? Reply

    • Natasha
      natashaskitchen
      December 16, 2016

      Stephanie, thank you for such a nice review 😬. I haven’t tried other methods but Silpat silicone sheet would work great as an alternative. Reply

      • Stephanie Richardson
        December 17, 2016

        Natasha, I just tried it with the Silpat sheet. It definitely released the sticky almonds better… but they’re sticky no matter. Worth the bother to coax them to let go. Thanks for the recipe! Reply

        • Natasha
          natashaskitchen
          December 19, 2016

          I’m glad that helped! Reply

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