Sweet and Spicy Almonds Recipe - Allrecipes.com
Sweet and Spicy Almonds Recipe
  • READY IN ABOUT hrs

Sweet and Spicy Almonds

Recipe by  

"An addictive snack that's great for parties or just having around the house--you'll be amazed how quickly they disappear!"

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Ingredients Edit and Save

Original recipe makes 2 1/2 cups almonds Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
  2. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
  3. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2010

Absolutely delicious! I made several different nut recipes today, and this is the one I can't stop eating. The only change I made was to use Splenda instead of sugar. This is so good!!! It's just slightly sweet and slightly spicy, which is a refreshing change from most recipes for nuts that are incredibly sweet or way too spicy -- plus, it's an interesting taste to have both in one recipe.

 
Most Helpful Critical Review
Dec 22, 2010

Followed the recipe exactly. Might be good with cinnamon but way too spicy for my family!

 
May 14, 2009

Simple Recipe. I made a few changes for what I had on hand. I toasted the almonds on the stove for about 5 mins (watch them carefully. I halved the recipe. I used honey instead of the sugar- so they stayed a little sticky- that shouldn't be a problem if you use the sugar. The coating made just the right amount for the almonds. Not too sweet and the pepper adds just a touch of heat. I'll probably put in more next time.

 
Sep 25, 2010

I just finished this Great recipe, made as directed. Yum! Very addictive, keep "tasting" while they are cooling. So far it seems the sugar will stay on nicely when I jar them. Others I made a lot of sugar mix was at the bottom of the jar. I think the honey makes it stick well. I tried a few with some cinnamon they were super as well. Will add the cinnamon for the holidays. Recommend! UPD: sugar stayed on & didn't end up in the bottom of my jar....a winner!

 
Dec 23, 2010

Made one batch and then went back and made 2 more. Very addictive!

 
Nov 29, 2010

I made these last night for the first time and they are great! I followed the instructions exactly and they were very easy to make. After tossing the almonds in the liquid, I used a slotted spoon to move them to the spice mixture. There was some extra liquid left in the pan, and I didn't want to dump all that into the spices. These really are addictive! I think they may steal the show at Thanksgiving this year.

 
Nov 30, 2010

Love these - very addicting. I had tons of nuts and seeds that I wanted to use up (brazil nuts, almonds, pumpkin seeds, sunflower seeds, pecans) so I added them all. You can definitely make these with any nuts/seeds and it's delicious. Next time I may add a smidge more cayenne.

 
Mar 02, 2011

This was fantastic! My only suggestions would be to drain the extra liquid before adding the sugar mixture (to avoid clumps of sugar) and to stir occasionally while cooling to keep the almonds from becoming a solid mass. It was quite sticky and wet at first so I stuck it in the oven at 250 for a while, but in the end it was still wet and sticky until it had cooled. The oven probably wasn't necessary.

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 289 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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