These sweet and spicy honey glazed almonds are a wonderful snack to eat on the go, or great to put out at a party. They come together pretty quickly, and the hardest part is waiting for them to cool down!
Note that if you don’t bake these sweet and spicy honey glazed almonds long enough, they will be VERY sticky. I actually ended up baking them and after noticing how sticky they were, I put them back in the oven which fixed the problem. Just make sure to keep an eye on them so they don’t burn.
Sweet and Spicy Honey Glazed Almonds
- 1 tsp dried ground rosemary
- ½ tsp kosher salt
- ¼ tsp cayenne pepper (you can add more if you want them spicier)
- 2 tbs olive oil
- 3 tbs honey
- 1 lb raw almonds
Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking mat. If you don’t have a silicone baking mat, you can line the baking sheet with oiled parchment paper, but a silicone mat will work best because the honey gets very sticky.
In a large bowl, whisk together the rosemary, salt, cayenne pepper, olive oil, and honey until it all comes together. Note that if you’re using dried rosemary, you’ll want to make sure it’s ground up so it distributes across the almonds evenly. If your dried rosemary is in whole needle form, just crush it up with a mortar and pestle, or grind it up in a spice grinder.
Add in the raw almonds and toss so that they’re all evenly coated in the honey mixture.
Even if you’re using the silicone baking mat, I recommend spraying a light coating of oil on it to ensure that the almonds don’t stick. Place them on a baking sheet and spread them out into one even layer.
Bake the sweet and spicy honey glazed almonds at 350 degrees for about 20 minutes. The almonds will be fragrant, but start watching them at the 15 minute point to ensure that they don’t burn.
When you take them out of the oven, toss them around the baking sheet with a spatula, then let them cool completely. You may have to break them up a bit once they’re cool.
Enjoy!