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Sweet and Spicy Roasted Almonds

Butte Rat

"Not your typical roasted almonds, these have a little kick of chili powder and the depth of more cinnamon than most recipes."
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Ingredients

1 h 30 m servings 276 cals
Original recipe yields 12 servings (3 cups almonds)

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Directions

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  1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jelly roll pan.
  2. Combine egg white and vanilla in large bowl; beat until frothy. Add almonds and toss to coat. Pour almonds into a mesh strainer to drain excess liquid, 5 to 10 minutes. Return strained almonds to the bowl.
  3. Stir white sugar, brown sugar, cinnamon, chili powder, and salt together in a bowl. Sprinkle sugar mixture over almonds and toss to coat evenly. Spread coated nuts evenly onto prepared jelly roll pan.
  4. Bake, stirring every 20 minutes, until the seasoning clings to the almonds, about 1 hour. Allow to cool completely before storing in an air-tight container.

Nutrition Facts


Per Serving: 276 calories; 18 g fat; 24.7 g carbohydrates; 7.9 g protein; 0 mg cholesterol; 58 mg sodium. Full nutrition

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Reviews

Read all reviews 26
  1. 29 Ratings

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Most helpful positive review

These are so good! Barely out of the oven, and I have tasted them a half a dozen times. I did double the batch, along with adding a few pine nuts and hazel nuts. I used 3 egg whites with 3 ts...

Most helpful critical review

Way too much sugar! I reduced it to 1/4 white and 1/4 brown and it was still sweet. Maybe it would have been better with more salt too to balance the sugar taste.

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These are so good! Barely out of the oven, and I have tasted them a half a dozen times. I did double the batch, along with adding a few pine nuts and hazel nuts. I used 3 egg whites with 3 ts...

I made a third of this recipe to see how I'd like it, and I will make some more. The directions are very easy to follow, and the nuts turn out just like you think--evenly coated with the mixtur...

First time making anything like this. Had some unroasted unsalted almonds that were sitting around so decided to kick them up to make them more appealing. At the advice of the other reviews did ...

My first batch turned out good but not spicy enough. My second batch was sweet and it wasn't until you finished chewing and swallowed before the spicyness hit. They were goooood. I making my ...

Way too much sugar! I reduced it to 1/4 white and 1/4 brown and it was still sweet. Maybe it would have been better with more salt too to balance the sugar taste.

I made this recipe for gifts for pastor and a teacher. Pastor's wife told me they were great; their kids enjoyed them too and asked for recipe. I did it exactly as listed. There didn't seem to...

This recipe came out great! I used peanuts & almonds and cut both the sugars in half and added a bit more chili powder for more kick though.

Sooooo addicting! Don't make these unless you have a lot of people to share with because you won't be able to stop eating them! I agree with other reviewers that you should cut back the sugar.

These are AMAZING! My husband and kids just attacked these!. The first batch I made was all almonds and a handful of Pecans. The 2nd batch- I mixed almonds, cashews, and pecans. I added a tad mo...