Spiced nuts are a versatile ingredient and you can use them for everything from decorating cupcakes, cheesecakes and other desserts to sprucing up an otherwise plain salad. They also make a nice snack but it’s easy to eat too much.
Once you taste these nuts, you’ll want to grab another handful! But nuts have nutrients in them so don’t feel too guilty if you overindulge in these fantastic treats.
The recipe is made with almonds and sugar, along with ginger, nutmeg, cinnamon, vanilla, cloves, allspice, and salt. So you can just imagine how amazing they’re going to taste. If that sounds like a lot of sugar for you, then you can always use less or sub an artificial sweetener instead.
The nuts set in the mixture of other ingredients and then you let it cool down and break it into pieces. You can experiment with other kinds of nuts too, such as hazelnuts and walnuts.
Why You’ll Love the Recipe:
Spiced almonds are sweet and spicy, and make a wonderful snack. If you’re relaxing in the evening, perhaps watching a movie and sipping a drink, why not enjoy a few of these as well?
How to Serve Them:
These nuts make a tasty snack or you can add them to a dessert as a garnish, or even add some candied nuts to your next salad recipe. They’re especially good paired with tart green apple slices and a rich-tasting cheese.
- Ground ginger
- Ground cloves
- Almonds unsalted
How to make Spiced Roasted Almonds:
Place the water, sugar, ground ginger, nutmeg, cinnamon, cloves, salt and allspice in a skillet over medium high heat.
Bring the mixture to a boil and then reduce to medium heat.
Pour the almonds and vanilla into the skillet.
Continue to cook, stirring often, until the water is almost completely gone.
Once the mixture starts to look shiny, pour it into a single layer on an aluminum foil lined baking sheet, and let cool.
Break apart and serve.
Making your own candied, spiced nuts is a great idea. They make such a wonderful snack and pair with anything from a salad to a fancy vodka martini.
Spiced Roasted Almonds
- 2 C. Sugar
- ¼ tsp. Ground ginger
- 1 C. Water
- ¼ tsp. Nutmeg
- 2 tsp. Cinnamon
- 1 tsp. Vanilla
- ¼ tsp. Ground cloves
- ¼ tsp. Salt
- ¼ tsp. Allspice
- 3 C. Almonds unsalted
- Place the water, sugar, ground ginger, nutmeg, cinnamon, cloves, salt and allspice in a skillet over medium high heat.
- Bring the mixture to a boil and then reduce to medium heat.
- Pour the almonds and vanilla into the skillet, and continue to cook, stirring often, until the water is almost completely gone.
- Once the mixture starts to look shiny, pour it into a single layer on an aluminum foil lined baking sheet, and let cool.
- Break apart and serve.
Can You Make Them Ahead?
These are make ahead friendly, so feel free to make them earlier than required. Just don’t “accidentally” eat them all though!
Candied nuts will keep for a week in an airtight container at room temperature.
Variations and Substitutions:
Try a different kind of nut, such as hazelnuts, Brazil nuts or macadamias. You can also vary the spices used or choose from brown or white sugar, or even a sweetener.