Description
These Spiced Honey Roasted Almonds are a deliciously sweet and spicy snack, featuring raw almonds coated with honey, cayenne pepper, and a touch of kosher salt and raw sugar. They are oven-roasted to achieve a perfect crunchy texture with a delightful balance of heat and sweetness.
Ingredients
Scale
Almonds and Spices
- 2 1/2 cups raw almonds
- 3/4 tsp cayenne pepper
- 3/4 tsp kosher salt
Sweeteners
- 1/4 cup honey
- 1/8 cup raw sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for roasting the almonds.
- Prepare Baking Sheet: Line a large rimmed cookie sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Sugar and Salt: In a small bowl, combine 3/4 teaspoon kosher salt and 1/8 cup raw sugar. This mixture will be used to coat the almonds after roasting.
- Melt Honey and Coat Almonds: In a non-stick skillet over medium heat, gently melt 1/4 cup honey until liquid but not boiling. Add the raw almonds to the skillet and sprinkle 3/4 teaspoon cayenne pepper over them. Stir continuously to evenly coat the almonds with the honey and spices, then remove the skillet from heat.
- Roast Almonds: Spread the honey-coated almonds in a single layer on the prepared baking sheet. Bake them in the preheated oven for 10 minutes, allowing the almonds to roast and develop a toasty flavor.
- Cool Slightly and Toss: Remove the almonds from the oven and let them cool on the counter for 5 minutes. After they have cooled slightly, toss them gently in the raw sugar and salt mixture to add a sweet and salty finish.
- Final Cooling: Spread the almonds back onto the baking sheet or parchment paper and let them cool completely before serving or storing. This allows the coating to set and ensures the almonds are crunchy.
Notes
- You can adjust the amount of cayenne pepper to your spice preference for more or less heat.
- Ensure the honey is melted gently without boiling to prevent burning the almonds.
- Store the cooled almonds in an airtight container at room temperature for up to two weeks.
- Use raw almonds for the best texture and flavor; roasted almonds will alter the taste and baking time.
