Sesame Honey Roasted Almonds

These simple honey roasted almonds take just 15 minutes to make and are refined sugar-free. The perfect healthy snack to have on hand!

Honey Roasted Almonds | A Couple Cooks

Are you a snacker? I am more than I’d like to be. Try as I might, at times my motivation for snacking is because I’m bored, aimless, stressed, tired, or just on auto-pilot. But as I aim to be more intentional and mindful in my eating habits, I’m working toward snacking because I’m hungry.

Luckily, once we made the change to eating mostly natural foods, our snacks have become quite healthy (as long as we don’t overdo it on portion size). This week’s crispy chickpeas and honey roasted almonds are both gluten free snacks that are full of nutrients and tasty enough to satisfy. We shared these honey roasted almonds at a party and they were gobbled up in no time.

How to make honey roasted almonds

Making honey roasted almonds is surprisingly easy and requires very little prep work. You’ll first need to warm the honey slightly in the microwave to make it easier to mix with the other ingredients. Then, mix together the warm honey, unsalted almonds, a pinch of kosher salt, sesame seeds, and a pinch of cayenne pepper. Take the time to thoroughly mix everything together to ensure that the almonds get evenly coated with the honey mixture.

Once everything is combined, spread the almonds out onto a parchment paper-lined baking tray and roast for 10 minutes (using parchment paper is key, otherwise the almonds will stick to the baking tray!). Let the almonds cool completely on the baking tray before breaking them apart. Do not eat the almonds when they first come out of the oven! The honey will be practically molten and would sear your mouth.

Store these honey roasted almonds in a tightly sealed container at room temperature. These will keep for up to two weeks, but they’ll likely be gone before then!

Tips on roasting almonds in the oven

These honey roasted almonds are tough to mess up, but there are a few things you should keep in mind when making this recipe.

  • Use parchment paper—parchment paper will prevent the honey roasted almonds from sticking to the baking tray (a mess you’d never be able to get off! Ask me how I know that…).
  • Roast at a lower heat—unlike hearty root vegetables and oven baked fries, almonds don’t need to be roasted in a 400+ degree oven. 350ºF is plenty hot enough to make these honey roasted almonds, so don’t be tempted to bump up the heat!
  • The almonds will hiss in the oven—at the end of the roasting time, you’ll be able to tell when the almonds are properly roasted because they’ll hiss a bit. You’ll have to listen closely for it, but you’ll definitely be able to hear a slight hissing noise (it sounds like air trying to escape from a closed container).
  •  Roasted almonds won’t be crunchy right away—when you first take these honey roasted almonds out of the oven, they won’t be crunchy. They crisp up as they cool to room temperature, and by the time they’re completely cooled they’ll have a nice bite to them.
Honey Roasted Almonds | A Couple Cooks

Looking for more healthy snack recipes? 

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This recipe is…

Vegetarian, gluten-free, and refined sugar-free.

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Almond recipes

Sesame Honey Roasted Almonds

1 Star2 Stars3 Stars4 Stars5 Stars (27 votes, average: 3.96 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups 1x


These simple honey roasted almonds take just 15 minutes to make and are refined sugar-free. The perfect healthy snack to have on hand!


  • 2 tablespoons honey
  • 2 cups roasted unsalted almonds
  • ¼ teaspoon kosher salt
  • Scant ½ teaspoon cayenne
  • ¼ cup sesame seeds


  1. Preheat the oven to 350°F.
  2. Place 2 tablespoons honey in a small, microwave-safe bowl or measuring cup and microwave for 15 seconds. In a large bowl, mix the honey with the remainder of the ingredients.
  3. Place the mixture on a parchment covered baking sheet and roast for 10 minutes. Allow to cool fully, then gently break apart the almonds. Store in an airtight container.
  • Category: Snack
  • Method: Baked
  • Cuisine: American

Keywords: honey roasted almonds

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    [email protected]
    January 22, 2014 at 1:36 am

    We have snack like this down under but they normally come from the middle eastern grocer. They look totally addictive and the possibles for them in muffins and granola is endless!

  • Reply
    Sarah Toasty
    January 22, 2014 at 4:39 am

    wow, what a cool snack! i keep a bunch of unsalted nuts in my freezer, will have to try this!

    • Reply
      January 22, 2014 at 3:59 pm

      Let us know if you make it!

  • Reply
    January 22, 2014 at 5:57 am

    I’m a total snacker – there’s that moment when I get home from work when I’m ravenous and can’t wait for dinner which is my absolute downfall. Love the idea of having some nutritious options on hand rather than reach for whatever is in the fridge!

  • Reply
    Katrina @ WVS
    January 22, 2014 at 8:32 am

    This sounds like a positively perfect snack! I love it!

    • Reply
      January 22, 2014 at 3:58 pm

      Thanks Katrina!

  • Reply
    [email protected] The Well Floured Kitchen
    January 22, 2014 at 3:56 pm

    Yum! Just made these. I have one kid who refuses to eat almonds, but ate these up! Thanks :)

    • Reply
      January 22, 2014 at 3:58 pm

      No way! That’s great :)

  • Reply
    January 22, 2014 at 9:37 pm

    What a great combination!

  • Reply
    January 22, 2014 at 10:23 pm

    Love this idea to spice up the basic almond!

  • Reply
    Amy @ Parsley In My Teeth
    January 23, 2014 at 10:18 am

    A healthy, tasty snack that can be made in 10 minutes? I’m in!

  • Reply
    January 29, 2014 at 8:20 pm

    If I have raw almonds, should I roast them first to get “roasted almonds” or just once with the rest of the ingredients?

    • Reply
      January 30, 2014 at 9:07 am

      Hi! I don’t think you’d get the same crunch if you used raw almonds, so roasting them first probably makes since. However, it never hurts to experiment!


  • Reply
    Gail {A Healthy Hunger}
    February 1, 2014 at 8:59 am

    Sweet, salty, spicy, crunchy???? Perfection! Gorgeous photos to go with a delicious recipe. Thanks!

  • Reply
    Sini | my blue&white kitchen
    February 4, 2014 at 9:43 am

    Wow, this is such a great recipe! Love the combination of almonds and sesame. Can’t wait to make a big batch of these.

  • Reply
    February 24, 2014 at 11:34 am

    After they have cooled, how long will they last in an airtight container?

    • Reply
      February 25, 2014 at 9:57 pm

      I’d say at least a week. They haven’t lasted that long around here though…

  • Reply
    April 2, 2014 at 11:42 am

    This just sounds and looks absolutely delicious!
    Love Anna

  • Reply
    Marianne Leitereg
    April 28, 2014 at 7:24 pm

    I had great success the first time that I made this recipe, but the next 2 times the almonds never got totally crispy when they cooled…more sticky than anything. Would you advise cooking longer?

  • Reply
    February 11, 2016 at 1:16 am

    Mine were sticky too… How do I get them dry to the touch without over drying it or burning the nuts?

  • Reply
    Anthony Rawlings
    December 24, 2018 at 3:43 pm

    How do I get them dry to the touch

    • Reply
      December 24, 2018 at 8:41 pm

      The almonds should harden and become dry after they’re fully cooled. How long have yours been cooling? Let us know!

  • Reply
    Lisa D
    May 9, 2020 at 5:17 pm

    Covid19, make do with what you have, take on this recipe. I used non-roasted slivered almonds. It worked pretty well! Yum!

  • Reply
    Alexa Joy
    May 11, 2020 at 7:03 pm

    I tried these out and they were fantastic. I love that it’s sweet and a little spicy at the same time such a good combination! I have to make these again. This recipe makes plain almonds into something that tastes like a desert and it healthy. WOW

  • Reply
    Tom Drenoske
    December 5, 2020 at 4:25 pm

    I followed the recipe but left out the cayenne pepper and sesame seeds. Nevertheless, they are delicious and so easy to make! I can’t stop eating them! Thankfully, I have enough almonds to make another batch!

  • Reply
    March 13, 2021 at 1:38 pm

    These look lovely. Can I sub maple syrup for honey? :)

    • Reply
      Sonja Overhiser
      March 15, 2021 at 9:16 am

      We have not tested it, but you can try it! Keep an eye on it in the oven in case it needs a little longer to get sticky. Let us know if it works!

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