Almonds are good for you. That’s undisputed. And these spicy-sweet almonds are just plain good. That’s proven with our tester comments below. So do we really need to discuss this any more?–Renee Schettler Rossi
LC Let There Be Almonds Note
Folks tend to be gobsmacked by these sticky, spicy, seductive roasted almonds with a sweet heat—and we gotta say, we understand why. These simple little lovelies lend just the right pretense of sweet impropriety to an otherwise virtuous salad like, for instance, our Kale Harvest Salad. And that’s not all. We can think of all manner of other ways to indulge in these. We grab a handful in the afternoon. We set out bowls of them with cocktails. We grab another handful in the evening. We toss them with popcorn on game day. We pack them up all pretty and gift them come the holidays. We scatter a handful over ice cream. We could go on. But we’re going to stop, because we’d rather hear from you. How do you find them most fetching? Tell us in a comment below.
Spicy-Sweet Roasted Almonds
- Quick Glance
- 10 M
- 25 M
- Makes about 1 cup
- 1 cup raw whole almonds
- 2 tablespoons pure maple syrup
- 1 tablespoon neutral vegetable oil, such as grapeseed or canola
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon fine sea salt
- 1. Preheat the oven to 350°F (176°C). Line a rimmed baking sheet with parchment paper.
- 2. Toss the almonds, maple syrup, oil, chili powder, cayenne pepper, and salt in a large bowl to coat. Spread the almond mixture in a single layer on the prepared baking sheet.
- 3. Bake, stirring every 5 minutes, until the almonds turn golden and the syrup begins to thicken and coat the almonds, about 15 minutes. Transfer the parchment paper and almonds to a wire rack and let cool. (The almonds and their coating may still be tacky when they come out of the oven, but after they cool they’ll turn crunchy.)