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

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.

  • 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.

Nutrition Facts

235.7 calories; 7.6 g protein; 13.8 g carbohydrates; 0 mg cholesterol; 288.5 mg sodium. Full Nutrition

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/28/2010
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. Read More
(44)

Most helpful critical review

Rating: 1 stars
12/22/2010
Followed the recipe exactly. Might be good with cinnamon but way too spicy for my family! Read More
(6)
122 Ratings
  • 5 star values: 100
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/28/2010
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. Read More
(44)
Rating: 5 stars
09/25/2010
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! Read More
(40)
Rating: 4 stars
05/14/2009
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. Read More
(40)
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Rating: 5 stars
12/23/2010
Made one batch and then went back and made 2 more. Very addictive! Read More
(11)
Rating: 5 stars
11/30/2010
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. Read More
(10)
Rating: 5 stars
11/29/2010
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. Read More
(10)
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Rating: 5 stars
03/02/2011
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. Read More
(9)
Rating: 5 stars
08/02/2010
Delicious! These are so simple to make and I will definitely make these again! Read More
(6)
Rating: 5 stars
08/27/2010
So good! I added another teaspoon of cayenne because I like spicy. Next time I might cut down the sugar just a little bit. Read More
(6)
Rating: 1 stars
12/22/2010
Followed the recipe exactly. Might be good with cinnamon but way too spicy for my family! Read More
(6)