Sweet and Spicy Roasted Almonds

Sweet and Spicy Roasted Almonds

Butte Rat

"Not your typical roasted almonds, these have a little kick of chili powder and the depth of more cinnamon than most recipes."
Featured in Allrecipes Magazine
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Ingredients

1 h 30 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jelly roll pan.
  2. Combine egg white and vanilla in large bowl; beat until frothy. Add almonds and toss to coat. Pour almonds into a mesh strainer to drain excess liquid, 5 to 10 minutes. Return strained almonds to the bowl.
  3. Stir white sugar, brown sugar, cinnamon, chili powder, and salt together in a bowl. Sprinkle sugar mixture over almonds and toss to coat evenly. Spread coated nuts evenly onto prepared jelly roll pan.
  4. Bake, stirring every 20 minutes, until the seasoning clings to the almonds, about 1 hour. Allow to cool completely before storing in an air-tight container.

Reviews

Read all reviews 16
  1. 17 Ratings

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Most helpful positive review

These are so good! Barely out of the oven, and I have tasted them a half a dozen times. I did double the batch, along with adding a few pine nuts and hazel nuts. I used 3 egg whites with 3 ts...

Most helpful critical review

Way too much sugar! I reduced it to 1/4 white and 1/4 brown and it was still sweet. Maybe it would have been better with more salt too to balance the sugar taste.

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Newest

These are so good! Barely out of the oven, and I have tasted them a half a dozen times. I did double the batch, along with adding a few pine nuts and hazel nuts. I used 3 egg whites with 3 ts...

I made a third of this recipe to see how I'd like it, and I will make some more. The directions are very easy to follow, and the nuts turn out just like you think--evenly coated with the mixtur...

My first batch turned out good but not spicy enough. My second batch was sweet and it wasn't until you finished chewing and swallowed before the spicyness hit. They were goooood. I making my ...

Way too much sugar! I reduced it to 1/4 white and 1/4 brown and it was still sweet. Maybe it would have been better with more salt too to balance the sugar taste.

I thought these turned out great! I doubled all the ingredients and used a heaping 1/2 tsp of the cayenne instead of the chili powder. Gave the nuts a little more heat but definitely didn't ove...

Made these as others did with half the sugar, however kept the spice measurements the same. Absolutely wonderful! Makes a perfect homemade gift. A keeper for sure...thank you!

This recipe came out great! I used peanuts & almonds and cut both the sugars in half and added a bit more chili powder for more kick though.

Can I add fresh rosemary to make it more savory? Will it burn? Maybe leave out the cinnamon? I had dine almonds like this & vowed I would figure out how to make them at home.

First time making anything like this. Had some unroasted unsalted almonds that were sitting around so decided to kick them up to make them more appealing. At the advice of the other reviews did ...

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