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Under 30 Minutes

Sweet and Spicy Almonds

Try serving these nuts with our Salad with Cranberries and Almonds.

  • Prep:
  • Total Time:
  • Yield: Makes 2 1/2 cups

Source: Everyday Food, December 2004


  • 2 1/2 cups unblanched almonds
  • 1/4 cup sugar
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 teaspoon olive oil


  1. Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.

  2. In a large skillet over medium heat, cook honey and water with olive oil, stirring, until combined, 1 minute. Add almonds; toss to coat.

  3. Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Cool in a single layer.

Cook's Notes

These nuts will keep for up to 2 weeks; let cook completely, then store in an airtight container.


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