Spiced Roasted Almonds

A touch of heat with a hint of sweet and spice plus a whole lot of crunch!

Salted and roasted almonds are a common snack for most of us. But turning up the flavor and roasting your own takes only a short amount of time and the results are worth the minor effort involved. Much like our Fried Walnuts and the Sweet and Spicy Cashews, you can also control the heat and sweet factor.

Start with whole raw almonds then add heat with cayenne pepper – just enough that it lingers on the back of your throat but not so much that it hides the distinct flavor of those gorgeous almonds. Whisk in spice with cinnamon and coriander along with a note of sweet from sugar. Toss in kosher salt to enhance the flavor of the almonds and the spices – plus it plays beautifully off that sweet factor.

Lightly coat in melted butter then roast until the almonds snap with crispiness!

There’s a two-step roasting process – one roasting just the almonds, then a second roast with the sugar and spices. You want to roast the almonds through and through. Raw nuts have a “chewy” texture inside and you want that roasted flavor and crunch to be part of the taste experience.

Perfect with a glass of chilled rosé on a warm spring day – enjoy!

Spice Roasted Almonds

1 pound raw whole almonds, about 3 cups

1 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1 teaspoon ground coriander

4 tablespoons sugar

2-¼ teaspoons kosher salt, divided

3 tablespoons butter, melted

Spread the almonds out in a single layer onto a rimmed baking sheet. Roast at 350-degrees for 15 minutes, stirring 2 to 3 times. While the almonds are roasting whisk together the cayenne pepper, cinnamon, coriander, sugar, and 2 teaspoons of the kosher salt.

Pour in the melted butter. Add the hot almonds and stir to coat with the spices, sugar, and butter.

Place a Silpat liner or sheet of parchment paper on the rimmed baking sheet and spread the coated almonds back out onto the pan.

Continue roasting for an additional 20 to 25 minutes, stirring 3 to 4 times. Roast until the almonds are toasted and crunchy. Check after 20 minutes – the nuts will continue to crisp a bit while they cool. Sprinkle with the remaining ¼ teaspoon kosher salt and let the almonds cool on the baking sheet, stirring occasionally as they cool. Makes 3 cups of roasted almonds.