Chai-Spiced Almonds
Cozy fall treat
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.
