Spiced Almonds

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INGREDIENTS:

  • 1 cup raw almonds
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon honey
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon granulated sugar


    • METHOD:

    Preheat oven to 350°F, and prepare baking sheets with a silicone baking mat or sprayed parchment paper.

    Toss almonds with butter and honey, and roast for 15 minutes until toasted.

    Meanwhile, prepare coating.
    Stir together chipotle powder, sea salt and sugar.

    Toss toasted almonds to coat and allow to cool in the mixture, tossing periodically to ensure even coating.

    Nuts will keep in airtight container for about a week.

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    COMMENTS / REVIEWS

    1. S
      Steph

      Mmmm lovely

    2. c
      colin

      This is a beautiful dish!

    3. P
      Penny

      This recipe is amazing!

    4. a
      adam

      I will be trying it

    5. P
      Penny

      Made this last night for my family and we love it.

    6. C
      Carly

      I made this yesterday not 5 minutes after I saw the recipe.

    7. A
      Angela

      This website has been my go-to for weekly meal planning the past couple of years

    8. L
      LP

      Made this today for my family - they loved it!

    9. C
      Corrie

      You are a culinary genius! We loved the recipe.

    10. M
      Mark L.

      LOVE IT! now my go to recipe.

    11. V
      Valerie

      Just tried this recipe and really loved it.

    12. M
      Mark L.

      I loved it,I made it for a very dear friend and she was impressed

    13. M
      Marilyn

      This is delicious and easy!

    14. P
      Paul Legato

      I loved this. I don't have words to explain how delicious and amazing this dish is.

    15. M
      Marilyn

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

    16. C
      Chantel

      So nice .. i wish i could make these

    17. M
      Marilyn

      These were easy and delicious.

    18. R
      Rachael Pehota

      Love it! Simple yet delicious. Thank you.

    19. k
      kookie in London

      I'm totally hooked. I will make this often. It is amazing.

    20. E
      Espahan

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

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