Sweet and Spicy Candied Almonds


Spring is such a tease. Last weekend was two glorious days of sleeping in just enough to make it feel like not a work day, getting out of town, and hiking in the sun. But with Monday came the rain, and it hasn’t let up since. And it’s spring rain, which is way worse than winter rain, if you ask me. It’s completely unpredictable. It’s considerably more violent. But on the plus side, spring is the only season where you can hike one day and ski the next.


No matter what fun things await you this spring, these almonds are the perfect snack to stash in your backpack. They’re sweet enough to satisfy your regular weekday afternoon sugar craving, which likes to make weekend appearances too. But they have a definite spicy kick too. It’s just like the sun/rain mix that comes with spring.


These almonds take about 10 minutes from start to finish. There the perfect thing to snack on this spring and they won’t keep you from the sun that’s finally here.


Sweet and Spicy Candied Almonds

From Spoon Fork Bacon


2 cups raw whole almons

2 1/2 tablespoons honey

1 tablespoon pure maple syrup

1 tablespoon coconut oil

1 teaspoon red pepper flakes

1/2 teaspoon sea salt

1/4 teaspoon cayenne pepper


Preheat oven to 350 F. Place all ingredients in a small bowl and toss until almonds are thoroughly coated.

Line a baking sheet with parchment paper. Spread the almonds evenly onto the baking sheet. Bake 8-10 minutes, stirring after 5┬áminutes. Keep a close eye on them at the end, there’s a fine line between nicely toasted and completely burned.

Remove almonds from oven and allow to cool completely. A hard glaze will form. Serve or store in an airtight container for a few days, if you can get them to last that long.