These honey-roasted almonds are irresistibly delicious! The little bit of spice is subtle and surprisingly good. Make these honey almonds once and you will make them over and over.
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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.
Now enjoy them. I wish we hadn’t eaten them up so quickly!
Spiced Honey Roasted Almonds
Ingredients
- 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
Instructions
- Preheat the oven to 350°F.
- Line a large rimmed cookie sheet with parchment paper.
- Mix 3/4 tsp kosher salt and 1/8 cup raw sugar.
- 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.
- Spread nuts in a single layer over the lined baking sheet. Bake for 10 minutes at 350°F.
- Remove from oven and let almonds cool on the counter 5 minutes, then toss them in the raw sugar/salt mixture.
- Place the almonds back onto the baking sheet or on the parchment paper and let them cool completely.
Outstanding! I did have the issue of almonds sticking to parchment paper, but am now ordering a baking sheet to avoid that next time. Thanks for the recipe and tips in these comments!
I love this recipe. I have made them several times and they have turned out perfect every time!
So glad you love it, Ann!
350 is way too hot to roast the almonds. I followed this recipe exactly and it burned the almonds and I had to throw them out. What a waste of expensive almonds!! Also, the parchment paper was cumbersome and unnecessary. I did another recipe without it. I do like the small amount of ingredients though and less sugar than other recipes. This recipe was much better roasting low and slow at 250 degrees.
Hi Ariana, I’m sorry to hear that – that is so disappointing when almonds get burned. We find parchment paper helps prevent sticking and provides for easy cleanup, but you can omit if you prefer. Also, the temperature is accurate for a conventional oven. Make sure you aren’t using convection settings or an air fryer toaster oven which will definitely need adjustments. Also, not all ovens are created equal. If you know your oven to run hot, I highly recommend investing in an in-oven thermometer. They are very inexpensive and will help avoid issues in the future.
I love this recipe however the almonds are very sticky from the honey.
Hi Cynthia, they should not be sticky. Was that after they were tossed with the sugar? Usually, the sugar is what keeps them from sticking to each other.