These Spiced Roasted Almonds are a healthier alternative to prepackaged candied nuts. They’re perfect as a healthy snack or party appetizer.
I hate how quickly retailers try to make us forget summer. The stores were filled with Halloween decorations weeks ago and soon they will be shoving those items out to make room for the holiday decorations. Before we know it, all we will see is red and pink for Valentine’s Day. Can we SLOW IT DOWN PEOPLE?
Here in LA it is still summer weather (well, that’s nothing new) and I would like to hold onto that for a little while longer. That being said, I will make no arguments about starting to incorporate fall flavors back into my diet. It is times like this that I DO wish I was back on the East coast. What I would do to go apple picking and eat a cider doughnut right now!
One of my favorite holiday treats are spiced nuts. The truth is, however, that most of the ones you can find in the store (or buy from street vendors) are loaded in sugar. For this recipe, I sought out to make a healthier version with way less sugar and fat.
While these Spiced Roasted Almonds are great as a healthy snack on the go, they’re also perfect to serve at holiday parties and get togethers. You can even put some in a pretty baggie with a ribbon and present them as a hostess gift.
These Spiced Roasted Almonds are a healthier alternative to candied nuts. They're perfect as a healthy snack or party appetizer.
- 1.5 - 2 cups raw, unsalted almonds
- 2 Tablespoons raw honey (agave may be okay here)
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- pinch of cayenne (optional)
- Sea Salt
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spray the parchment paper with cooking spray. Spread the almonds on the baking sheet. Toast in the upper rack of the oven for 10 minutes.
While the almonds are in the oven mix together the nutmeg through the pepper in a small bowl. When the almonds are done toasting, remove the baking sheet from the oven and pour the honey over the almonds (do this right on the baking sheet). Use a spoon or spatula to coat the almonds well on all sides. Then sprinkle the spice mixture over the almonds and mix again to thoroughly coat. Take a big pinch of sea salt and sprinkle over the almonds.
Return the almonds to the oven for another 10 minutes. Watch carefully to ensure that they do not burn. Remove from the oven, and right away use a spatula to remove the almonds from the parchment paper to a plate or container to cool (or else your almonds will be glued to the parchment paper - you've been warned). You will notice that a lot of the honey and spice mixture will be stuck to your spatula and on the parchment paper - this is fine. There is plenty on the almonds already, I assure you.
Let cool for 20 minutes and then store in air tight jars or plastic bags.
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