Smoky Sweet Spiced Almonds
Smoky Sweet Spiced Almonds. Delicious and nutritious, this snack packs an addictive flavour punch. Sweet, salt and smoky spices in a crunchy collision of flavour.
I was first introduced to these terrific snacking spiced nuts when my work colleague, Elizabeth. She brought them to share at an office get together.
I loved them immediately and from chatting with her discovered it was a very adaptable recipe, that can use other nuts. A combination of nuts would work too, and whatever spice combinations you think would work.
With the holiday season right around the corner, here's the perfect pre-dinner nibble for Thanksgiving. Or to serve with drinks any time. These are fantastic when served warm from the oven.
They are a little sweet, a little salty, a little smokey from the spices chosen and with just a touch of spicy heat. You may find yourself making these all year round.
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Smoky Sweet Spiced Almonds
Smoky Sweet Spiced Almonds - delicious and nutritious, this snack packs an addictive flavour punch with sweet, salt and smoky spices in a crunchy collision of flavour.
Ingredients
- 2 cups whole raw almonds
- 1 tablespoon melted butter
- 3 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- ¾ teaspoon chile powder
- ½ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder
- 1 ½ tablespoon maple syrup
- 1 teaspoon kosher salt
Instructions
- Place the almonds on a parchment paper lined cookie sheet and bake at 350 degrees F for 5 minutes. Toss the around and bake for another 5 minutes.
- Allow to cool for a few minutes while you prepare the coating.
- In a medium sized bowl, mix all ingredients except the nuts together well.
- Toss the warm nuts in the mixture until evenly coated, then roast on a parchment lined baking sheet for 12-18 minutes depending on the size of the nuts to get them perfectly toasted.
- Watch them carefully and toss them around several time during the baking times to make sure they are staying separate and not clumping together.
- Allow them to cool on the pan for at least 10 minutes before serving.
- Continue to toss them several times as they cool to keep the nuts separated.
- When completely cool, these can be stored in an airtight container for up to a week or so.
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Nutrition Information
Yield
12Amount Per Serving Calories 165Saturated Fat 2gCholesterol 3mgSodium 208mgCarbohydrates 10gFiber 3gSugar 5gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
The original recipe comes from David Lebovitz in his The Sweet Life in Paris, reprised at http://www.davidlebovitz.com/2009/12/holiday-snack-mix/. I have never tried it with pretzels, as I manage to make and eat way too much of it without! Glad you deemed it worthy! Elizabeth
Holy heat! I am making these now and tasted the mixture before adding the nuts and this is HOT! I like hot but I'm not sure most people will be able to tolerate all of that cayenne! Fingers crossed.
Adjust the heat to taste.
OMG....best ever roasted almonds...they turned out amazing and I will be doing this recipe forever....almonds are so good for you and a great snack....perfect for lunch time when you don't want a heavy sandwich....thank you for this recipe
Love these! Just the right amount of heat to balance the sweet. I'm giving these as gifts since I live in almond country. If I don't eat them first!
I'm just wondering if these could be done in a crockpot. Any thoughts?
No. You need fish heat to caramelize the sugar or the coating won't stick.
By raw, do you mean blanched? Or can I leave skins on?
Made these today and they're DELISH.
Made an altered version. Used walnut, cashews and pepitas and omitted brown sugar by using half coconut palm, half stevia in its place. Subbed avocado oil for maple syrup and cut half of the cayenne as my husband is sensitive to the heat.
Worked out perfect! So good!
They are good but a couple things make me wonder what I did wrong. Did anyone experience the nuts coating settling to a big puddle of goo and the nuts stuck together? This was after I took them out for cooling. I just broke them apart by hands full.
They didn’t melt back together but...
Try turning them more in the oven, & even as they cool.