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

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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 from 9 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5
Servings: 2 1/2 cups

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

  1. Preheat the oven to 350°F.
  2. Line a large rimmed cookie sheet with parchment paper.
  3. Mix 3/4 tsp kosher salt and 1/8 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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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Joan Henkel
    December 21, 2017

    I made thses almonds as Christmas gifts. They are delicious! I have one issue with them though. They keep sticking together. I packed in gift bags and now they are a big lump of almonds. Not a pretty sight when presenting as a gift. What did I do wrong? I followed you recipe exactly. Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Joan, if almonds are sticking together, I would place them in the fridge for 20-30 min and separate them afterwards. Reply

  • Annie
    December 19, 2017

    I made these for tiny snacks around the office. It was a hit! Lots of people enjoyed them and it was the perfect amount of spice and sweetness with the honey and raw sugar. I highly recommend! Thank you for sharing! Reply

    • Natasha's Kitchen
      December 19, 2017

      You’re welcome Annie! I’m glad to hear everyone enjoys the recipe. Thanks for sharing your fantastic review! Reply

  • 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

  • cynthia watson
    October 1, 2016

    Great tasting and easy to make Reply

    • Natasha
      natashaskitchen
      October 1, 2016

      Cynthia, thank you for the nice review 😄. Reply

  • January 22, 2015

    Natasha, I want to eat your photo! Probably it would have less calories, lol… The photo is just so so beautiful! Reply

    • Natasha
      natashaskitchen
      January 22, 2015

      You just have to keep telling yourself it’s better than candy. lol. 🙂 We eat these like they are going out of style! 😉 Thank you so much for the compliment 🙂 Reply

  • Christie Haun
    December 12, 2014

    Thank you for posting the Honey Spiced Almonds and the Candied Walnuts. I can’t wait to try BOTH recipes. Can you tell me how to store, or how long these stay good if I were to make them for Christmas Gifts?

    Sincerely,
    Christie Reply

    • Natasha
      natashaskitchen
      December 12, 2014

      The almonds will last longest in the refrigerator in a ziploc bag so they don’t get sticky at all. They’ll last over a week in the fridge, but they will also last at least a week at room temp :). The candied walnuts should only be stored at room temp. Both are great choices for Christmas gifts 🙂 Reply

  • Stephanie
    September 27, 2014

    Would this work with sliced almonds? Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      I don’t think it would. They would probably clump together and the baking time would have to be altered (less time in the oven). Reply

  • Natasha
    February 1, 2014

    Amazing!!! Made these and they were gone in one hour!!! Reply

    • Natasha
      natashaskitchen
      February 1, 2014

      Thank you for the good report Natasha :), we just took some with us to our recent trip to cabin and everyone loved them. Reply

    • Sylvia
      March 29, 2014

      Mine were gone within the hour too! Sadly ;( I ate them all by myself.l Reply

      • Natasha
        natashaskitchen
        March 29, 2014

        Lol that’s awesome! Lol (don’t worry, I’m laughing with you ;-)) Reply

  • Alyana
    January 30, 2014

    Hi, What do you mean under raw sugar? Is that brown sugar or brown crystal sugar Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      I have a picture of it in step #2. It’s basically just larger sugar crystals. They are light golden in color. Reply

  • Amy
    December 23, 2013

    Delicious! Reply

    • Natasha
      natashaskitchen
      December 23, 2013

      Thank you Amy, I just bought more almonds at Costco, ready for another batch :). Reply

  • Melissa
    July 25, 2013

    Mine are yummy… but not very crunchy – they’re kindof moist/overly sticky still… are they supposed to be that way or is there something I could do to make them more crunchy? (bake longer?) Reply

    • Natasha
      natashaskitchen
      July 25, 2013

      Was that after they were tossed with the sugar? Usually the sugar is what keeps them from sticking to each other. Reply

      • Michaela
        June 5, 2014

        I baked the almonds for 5 extra minutes to give them an extra bit of crunch, and they turned out just the way I like them. I could eat these by the handful! Reply

        • Natasha
          natashaskitchen
          June 5, 2014

          Aren’t they great?! I’m so happy you liked them 🙂 Reply

  • Kim
    July 17, 2013

    Does the cayenne make it very spicy or just a nice warmth? Would I be able to use spices that are more on the smokey end of the scale?

    I want to make this for work and i’m not sure how many people like spice..don’t want to exclude people from deliciousness! hahaha Reply

    • Natasha
      natashaskitchen
      July 17, 2013

      It’s not too spicy, you can also use other spices. So far every single person that tried them at my house, loved them :). Reply

  • Katie
    April 30, 2013

    These came out absolutely perfect!! They are delicious and addicting 😉 Thanks for sharing!! Reply

    • Natasha
      natashaskitchen
      April 30, 2013

      They are addicting for sure Katie, I’m sure you’ll be making them again very soon :). Reply

  • Cathy
    December 23, 2012

    My daughter and I ran out of honey, so we substituted it for maple syrup! It was great both ways. Thanks for sharing the recipe!! Reply

    • Natasha
      natashaskitchen
      December 23, 2012

      That’s great to know! Maple spice almonds! 🙂 Brilliant! Reply

  • Aly
    December 22, 2012

    These are very easy to make, and came out wonderfully. I made one batch with cayenne and one with cinnamon. Reply

  • Grace
    October 26, 2012

    This is the first of your recipes that i’ve tried (although i did have to make some alternatives: replacing the pepper with roasted sesame seeds) and it was absolutely fantastic! Reply

    • Natasha
      natashaskitchen
      October 26, 2012

      That’s sounds like a great alternative,I will be trying your version next 🙂 Reply

  • Julia
    September 19, 2012

    Do you have to use raw sugar or will brown sugar work? (unless its the same thing, not sure) Reply

    • Natasha
      natashaskitchen
      September 19, 2012

      Raw sugar works better because the crystals are larger. You won’t quite get the same effect with brown sugar. Reply

  • Almonds go fast in our home too! I usually roast them plain, but this recipe just might change that:) Reply

    • Natasha
      natashaskitchen
      August 20, 2012

      The spicy honey coating is just addictive. I find that I can’t stop eating them! Reply

  • Anna
    August 18, 2012

    can i leave out the pepper for honey almonds? im not sure that anyone in my family will eat spicy almonds….
    but the recipe is awesome! its perfect cuz we have a bag of almonds just laying around that need to be gotten rid of.lol. Reply

    • Natasha
      natashaskitchen
      August 18, 2012

      You can leave it out, it won’t be quite as fabulous but if you just want it sweet, you can leave it out 🙂 Reply

  • Irina
    August 15, 2012

    Yummy … I had a company so I made these while people were talking … LOVE them … everyone did!!!! Thanks for sharing. I LOVE LOVE your website and all the recipes!!! Reply

    • Natasha
      natashaskitchen
      August 15, 2012

      Thank you Irina. They are very hard to resist 🙂 Reply

  • Valentina Alaina
    August 13, 2012

    I love snacking on nuts… & this roasting process with such a great variety of ingredients will sure make a delicious addition to raw almonds. Definitely will give this a try 🙂 Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      August 13, 2012

      You’re welcome 🙂 I love taking these to work; it is an ideal snack! Reply

  • tatiana khochay
    August 13, 2012

    Oh my gosh…These call my name everywhere they are sold! Reply

    • Natasha
      natashaskitchen
      August 13, 2012

      Vadim and Roman ate these on the way to camp and Roman was complaining that Vadim didn’t bring enough! We will have to make more!! Reply

  • August 13, 2012

    They look super yummy!!! Perfect snacks for work… and home too… 🙂 Reply

    • Natasha
      natashaskitchen
      August 13, 2012

      They are addicting as sunflower seeds: you can’t stop once you start 🙂 Reply

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