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Spiced Almonds

These are a sweet, salty snack to serve at special events or small dinner parties.

  • Yield: Makes 4 1/2 cups

Source: Martha Stewart Weddings, Spring 1999


  • 6 tablespoons sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound whole blanched almonds
  • 2 tablespoons honey


  1. Heat oven to 350 degrees. In a small bowl, combine the sugar, cinnamon, ginger, cumin, salt, and cayenne pepper; set aside.
  2. Place almonds in a single layer on a baking pan; toast until golden brown, 15 to 17 minutes. Transfer to a large bowl, and immediately drizzle with honey. Stir until almonds are lightly coated.
  3. While nuts are still warm, sprinkle spice mixture over them, and toss until evenly coated. Transfer to a baking pan, and let cool. Store in an airtight container up to 5 days.

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