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.
I was first introduced to these terrific snacking spiced nuts when my work colleague, Elizabeth 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, 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; 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.
Like this Smoky Sweet Spiced Almonds recipe?
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If you like the recipe you will want to check out this entire collection of great Party Food Ideas for New Year’s Eve.
- 2 cups whole raw almonds
- 1 tbsp melted butter
- 3 tbsp brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon chile powder
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1/2 tsp chipotle powder
- 1 1/2 tbsp maple syrup
- 1 tsp kosher salt
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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