Spicy Candied Almonds are pretty incredible. The sweet and spicy combine with the crunch of the nuts in an addictingly delicious way. You’re going to want this Spicy Candied Almonds recipe on repeat for fun snacks and salad toppings all year long.
Serve these cinnamon roasted almonds as a topping on our favorite Pear and Blue Cheese Salad with Balsamic Dressing for a phenomenal starter or lay them out for a fun appetizers idea for New Year’s Eve.
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Years ago my mother-in-law served us these chipotle spiced almonds that were out of this world. I think I ate the whole pound standing there at her kitchen counter. They were delicious for snacking, added a tasty crunch to salads, and made an elegant appetizer for a holiday meal. We loved them so much, I had my sister export them to Kansas for me!
And then, I realized that I could make my own. Now you can, too!
Why Make This
They are so easy to make! These cinnamon candied almonds come together in minutes with just a handful of ingredients. It’s one of those budget-friendly appetizers everyone loves.
They’re totally vegan and gluten-free. Unlike other candied nut recipes that call for egg whites and sugar, these Spicy Candied Almonds have maple syrup, making them suitable for most folks at the table.
They are delicious. I warn you you’ll need to make a double batch if there’s more than one of you in the house. These Spicy Candied Almonds are that good. These are one of my favorite salad toppings. They add so much flavor! And with family at the holidays, these are one of our favorite kid-friendly Thanksgiving side dishes.
They make great gifts. Skip the Christmas markets, these sweet and spicy nuts make perfect food gifts, at Christmas and all year long.
Ingredients
Here’s what you’ll need to make Spicy Candied Almonds:
maple syrup – I think the lightness of real maple syrup is just perfect for these candied amonds, but if you don’t have it, you can make an approximation by following the sugar variation below.
spices – You’ll need ground cinnamon, ground cumin, ground allspice, chipotle chile powder, and ground cayenne pepper. I’ve found this combination to be out of this world delicious, so try to include them all. that said, I realize that you might run out of something or can’t find it or fit it in the budget. Try your own spice combos and see what you like best. Pumpkin Pie Spice would be amazing!
whole almonds – Obviously, you need almonds for candied almonds, either raw almonds or roasted almonds work. In a pinch, this candy coating can be used on pepitas, walnuts, pecans, or cashews. You can even use a mixed nuts blend if that’s what you have.
Sugar Variation
Instead of maple syrup, you can combine ¼ cup light brown sugar or granulated sugar with a tablespoon or so of water to make a fake syrup. Heat the mixture until the sugar dissolves and then proceed with the recipe. It won’t have the maple flavor, but it will be delish all the same. Add a dash of vanilla extract to jazz it up.
Step-by-Step Instructions
Here’s how to make Spicy Candied Almonds:
- Preheat the oven to 300 °. Line a rimmed baking sheet with parchment paper or a silpat mat.
- In a medium bowl combine the maple syrup and the spices. Whisk to blend.
- Add the pepitas and toss to coat. Spoon the pepitas out into a single layer on the prepared baking sheet.
- Bake for 15 minutes, stirring occasionally, until the pepitas are glazed. Cool the pepitas slightly and then break apart into clusters, if necessary. Let the almonds cool completely and store in an airtight container at room temperature.
FAQs
These easy candied almonds last for several weeks when stored in an airtight container.
Almonds will eventually get rancid, so you want to enjoy these treats within a few weeks.
Candied almonds contain maple syrup, spices, and nuts, all ingredients that are naturally gluten-free. Read all packaging to rule out the risk of cross-contamination.
Since this recipe uses maple syrup instead of sugar and egg whites, it’s completely vegan.
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Spicy Candied Almonds Recipe
Equipment
- large mixing bowl
- rubber spatula
- wire whisk
- parchment paper
- heavy duty sheet pan
Ingredients
- ¼ cup maple syrup
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground allspice
- ⅛ teaspoon chipotle chile powder
- ⅛ teaspoon ground cayenne pepper
- 1 ½ cup whole almonds You can also use pepitas, pecans, walnuts, or cashews.
Instructions
- Preheat the oven to 300 °. Line a rimmed baking sheet with parchment or a silpat mat.
- In a medium bowl combine the maple syrup and the spices. Whisk to blend.¼ cup maple syrup, ¾ teaspoon ground cinnamon, ¼ teaspoon ground cumin, ⅛ teaspoon ground allspice, ⅛ teaspoon chipotle chile powder, ⅛ teaspoon ground cayenne pepper
- Add the almonds and toss to coat. Spoon the nuts out into a single layer on the prepared baking sheet.1 ½ cup whole almonds
- Bake for 15 minutes, stirring occasionally, until the almonds are glazed. Cool completely and store in an airtight container.
Notes
Nutrition
This post was originally published on November 2, 2011. It has been updated for content and clarity.
Vanessa
Oh goodness, THESE are going on the holiday table. I love pepitas (even plain) on salads. I take little containers of them around for an energy snack. I have made the salad recipe you linked above, but with some leftover walnuts. It was a hit at one of our dinner parties.
Jessica Fisher
So glad you liked them!
Paige Chase
These are awesome! Luckily, I had a rogue bag of pepitas sitting in my pantry and all of the rest of ingredients on hand. I did sprinkle them with a shake of salt, but other then that, I made the recipe as you wrote it. Delicious! While these are an irresistible snack, they would be wonderful as a salad topping too.
Jessica Fisher
So glad you liked them! I wonder if my pepitas are salted. I’ll have to double check! I laughed over having a “rogue bag.” They are our nut replacement around here.
Did you see this salad recipe? http://lifeasmom.com/2011/11/pear-and-blue-cheese-salad-with-maple-spiced-toppings-urs-thanksgiving-side-dishes.html It’s really good! (If I do say so myself.) Thanks for the great feedback!
Krissa
Yum! These sound so good!
SusieQTpies
Thanks for posting this recipe for the pepitas! I bought a bag at my local Walmart a few weeks ago. We love pumpkin seeds but no one liked these! I was so disappointed that I didn’t have a liking for them. I haven’t had a chance to search around for recipes so that is why I’m thrilled you posted this today! THANK YOU 🙂 Have a great week! Susie
Savannah McQueen
This is a wonderful appetizer link up. I’ve posted a link in my forum…hope you get some traffic from it.
Jen Blacker
Thank you for hosting, there’s a lot of great recipes this week! I shared my loaded baked potato skins. One of my favorite things in the world.
Aimee @ ShugarySweets
Thanks for hosting, can’t wait to see what others link up! Tis the season for guests!
Kim
These look wonderful.
Do I need to use real maple syrup? Or can I use the imitation maple pancake syrup?
Also, where would I find pepitas? We live in rural Ohio, so specialty stores are about an hour away.
Janel
Ah, Paso Almonds. Yet another thing for me to miss about California. Maybe I’ll make some for our shindig this weekend.
Kristia {Family Balance Sheet}
I love spiced nuts too and these sound yummy! Thanks for the linkup.
Anne @ Modern Mrs Darcy
My family loves spiced nuts, in any form! These look a lot like a favorite recipe of ours from Cooks’ Illustrated’s The New Best Recipe for Mexican-spiced almonds, pepitas and sunflower seeds. I’ll have to give this version a try. Yum!
Jessica Fisher
Well, I hope this is just as good. I made it up as I went along. LOL