I first made this spiced almonds recipe for a small wine-tasting party this past June. The wine selection was Viognier (I may be a wine lover, but I’m not snooty about non-reds. Whites definitely have their place – especially in the summer!)
These heavily-spiced, sweet-but-savory roasted spiced almonds were an excellent complement to the (ahem, copious amounts of) wine we tasted (er, straight-up drank).
I knew right away I wanted to share the recipe here, but some quick research revealed that people aren’t really looking for spiced almonds recipes in the summer. When do they really seek them out? Right now!
So here they are – just as great for wintertime (with wine) as they were in the summer (with wine). (Or with anything else). (Or by themselves). (Or with wine).
Either way, snack up on these delicious spiced almonds!
Moroccan Spiced Almonds
Ingredients
- 1/3 cup brown sugar
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1-2 teaspoons kosher salt (to taste (I like salty so I go for 2))
- 1/2 teaspoon freshly ground black pepper
- 1 egg white
- 1 pound raw almonds (about 3 cups)
Instructions
- Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
- To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
- Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
Yum! This sounds amazing. I love this kind of flavor profile.
This is probably the best spiced nut recipe I’ve ever tried. I’ll be making batches of these for hostess and holiday gifts.
Thanks!
Thanks, Annie! Awesome, I’m so glad you liked them! 🙂 I have a new ratings system up so if you get a chance to come back to the site and rate them I would so appreciate it.
I was pleasantly surprised that I liked these. As I was mixing the spices together, I thought “oh this smells awful”… But very yummy they are! And they go well with good scotch too. 🙂 I ended up using only half of the dry ingredient mix with 3 cups of almonds…so another easy batch is in my future. I might try a tad more cayenne next time.
Can I leave the egg white out for vegan?
The egg white helps the spices really adhere to the nuts so you won’t get that massive layer of spices on the almonds. That said, I think they would still be delicious! I need to try it w/o the egg white for a vegan option. Adding it to my list and will report back when I’ve tried it. Thanks for asking!
I’m in the process of making these now. My kitchen smells fantastic! I just took an almond out of the batch to taste, and I’m so happy with the result. Thank you for this recipe, it’s going into my rotation 🙂
I’m so glad you like them, Michael! Thanks so much for your comment.
They are the most delicious spiced nut I’ve ever had. Thanks for the recipe!
I’m so glad you liked it! Thanks, Kiri!
My new favorite spiced nuts! So delicious. I had to make a few small changes. I was out of ground ginger but I always have it frozen, so I grated it finely with a micro plane and it worked beautifully. I added about a teaspoonful because I love ginger. In my second batch, I reduced the amount of cumin a little to about 1 3/4 tbsp as I felt it dominated the other spices. I was also out of parchment, so I sprayed the pan with oil and it worked fine. Thanks for the great recipe!
Just made my first batch, and they are delicious. I gave them four stars because of the cumin. I think the cumin comes through more than any other flavor. I used one teaspoon of salt, and that tastes fine to me. I will make these again, maybe for holiday gifts, but next time I will only use one T. of the cumin. Thanks for the recipe.
This is an excellent recipe – thank you! I packaged them up for Christmas gifts. I only used 1/4 cup of brown sugar, and they were fantastic.
I was going to call my Mom for her spiced nut recipe…thought I would look on my phone for a recipe and found this! Its delicious…what a nice surprise 🙂 the real test will be bringing them to Mom’s!
I’m sure you can try this recipe with mixed nuts?