These homemade candied almonds are sweet, spicy, and completely addictive! Not only do these satisfy with salty, sweet, and spicy flavor, these almonds also have a satisfying candied texture that leaves you wanting more.
Easy to make and requiring simple ingredients, these nuts are the perfect go-to recipe for both entertaining and holiday gift-giving! My favorite way to enjoy these almonds are chopped up as a topping for my morning oatmeal!
Flavorful and hearty, these nuts are not only delicious but a nutritious alternative to processed store-bought snack foods and toppings. I normally make two batches of these at a time because of how quickly they disappear! These are dangerously tasty… I’m warning you now!
Check out the end of the recipe for some ways you can customize this recipe to your liking. Have you tried making these sweet and spicy almonds? Leave a note in the comments section!
Before you get started
- Gather your equipment and
- Gather your equipment and ingredients so that you have them ready to go when it’s time to start cooking!
- For this recipe, you will need 1 baking sheet pan, parchment paper, non-stick cooking spray, a small bowl, and a rubber or plastic spatula.
Suggested Equipment & Appliances
- 2 baking sheet pans
- Parchment paper
- Non-stick cooking spray
- Small bowl
- Rubber or plastic spatula
Recipe Yield and Cook Time
- Recipe Yield: 2 ¼ cups (16-24 Servings)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cool Time: 15 minutes
- Total Time: 40 minutes
- 2 ¼ cups raw almonds
- ⅓ cup packed brown sugar (light or dark)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ – 1½ teaspoons cayenne pepper (to taste)
- 1 teaspoon kosher salt or sea salt
- 1 tablespoon coconut oil
- 1 ½ tablespoons honey
- Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheet pans with parchment paper then grease each one lightly with non-stick cooking spray. Place one of the sheet pans in the oven to warm while the oven preheats. Set aside the other pan within reach.
- Carefully add the measured almonds onto the pre-heated sheet pan. Drizzle the honey and coconut oil over the almonds, then sprinkle with the kosher salt or sea salt.
- Put the hot sheet pan back into the oven, and let the honey and oil thin out for 3 minutes. Remove the sheet pan from the oven and give the almonds a toss, to make sure that the nuts are evenly coated with oil, honey, and salt. Make sure to spread the almonds out into an even layer before you put them back into the oven.
- Place the sheet pan back on the middle rack in the oven and let the almonds roast for another 12-14 minutes, or until the almonds are a chestnut (red- brown) color. You will want to take the almonds out of the oven one time halfway through baking to give the nuts a good stir or toss.
- While the almonds are roasting in the oven, combine the brown sugar and spices in a small bowl. Mix the ingredients thoroughly then set aside for later use.
- Take the roasted almonds out of the oven and immediately transfer them to the other prepped sheet pan, leaving any excess liquid behind on the hot sheet pan. Sprinkle the almonds with the sugar and spice mix, then give them a toss to make sure all of the nuts are evenly coated. Finally, spread the almonds out again into a single layer and let cool at room temperature for at least 15 minutes before serving or transferring to an airtight food storage container.
Tips and Tricks
- I love to enjoy these almonds by themselves as a snack, as a salad topping, as an ice cream topping, served on charcuterie boards, or mixed into homemade bags of trail mix! These spiced candied almonds make a great gift in the Fall and Winter seasons!
- These crave-worthy sweet and spicy roasted almonds will keep well for up to 14 days if stored in an airtight container at room temperature. I can’t say a batch of these has ever successfully survived 14 days in my house, though!
Any of the following ingredients can be swapped for some alternatives at the same quantity:
- Light or Dark Brown Sugar can be replaced with granulated (white) sugar, coconut palm sugar, or raw cane sugar at the same quantity.
- Coconut Oil can be replaced with light olive oil, melted and cooled unsalted butter, vegetable, canola oil, or salted butter (if using this option, use half the amount of salt listed in the recipe).
- Honey can be replaced with agave nectar, maple syrup, classic pancake syrup, corn syrup, or molasses!
- Raw Almonds can be replaced either in part or in full with cashews, pecans, or walnuts. Though they’re the star of this recipe, you can easily adapt the roasted nuts to fit your preference or pantry selection!
- Cayenne Pepper can be replaced with chili powder, red pepper flakes, or a splash of hot sauce! If using hot sauce as an alternative, drizzle a modest amount of it over the almonds along with the honey and oil before roasting.