Even when our friends say not to bring a thing, I can’t help myself. We were heading to Anne and Richard S’s for dinner recently. Anne, a devoted Riegl Palate reader and regular recipe maker (she often sweetly comments and shares on Facebook too), was certainly not going to be greeted empty-handed.

Fall had finally arrived, and I wanted to lean into those cozy seasonal flavors. But pumpkin spice? Not really my thing. Instead, I went the chai route.

Chai, for the uninitiated, is a traditional Indian spiced tea usually made with black tea, milk, and warming spices like cardamom, cinnamon, ginger, and cloves. These almonds borrow that spice blend—plus a few extra like black pepper and allspice—then get tossed in a honey-butter-brown sugar glaze (maple syrup and coconut oil work beautifully for a vegan version).

They’re simple to make: just melt, mix, toss, and bake. Don’t be alarmed if the nuts seem wet when they come out of the oven—they’ll crisp up as they cool and form irresistibly snackable clusters. Bonus: your house will smell like a cozy fall candle (only much better).

I packed them into a small plastic bag (my go-to for Riegl Palate treats), added a cinnamon stick for extra aroma, tied it with a bow, and affixed a little ‘Chai-Spiced Nuts’ tag. A glass jar would work nicely as well. A warm, spicy, sweet little gift—just right for Anne and Richard.

Chai-Spiced Almonds

 

Chai-Spiced Almonds

Cozy fall treat
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer
Servings 3 cups

Ingredients
  

  • 2 tablespoons honey see Notes
  • 1 tablespoon brown sugar
  • 1 tablespoon unsalted butter see Notes
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon flaky sea salt such as Maldon (plus more for sprinkling)
  • 3 cups whole raw almonds ~15 ounces

Instructions
 

  • Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
  • In a small saucepan over low heat, melt the honey, brown sugar and butter until combined and slightly bubbly. Remove from heat and stir in the cinnamon, cardamom, ginger, allspice, black pepper, cloves and sea salt.
  • Pour the almonds into a large bowl. Drizzle the spiced mixture over them and toss until the almonds are glossy and evenly coated.
  • Spread the almonds in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, stirring once halfway through, until fragrant and lightly darkened.
  • Transfer the pan to a cooling rack. Let the almonds cool completely on the pan (they’ll crisp up as they cool). Break apart any clusters.
  • Taste and sprinkle with an extra pinch of flaky sea salt if desired.

Notes

  • Want to make these vegan? Use maple syrup in place of honey and coconut oil in place of butter.
  • Hostess Gift Tip: Package them in a small plastic bag or glass jar with a cinnamon stick tucked inside for fragrance. Add a tag for a nice finishing touch.
Chai-Spiced Almonds