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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
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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? 

Here are a few more of our favorite healthy snacks and almond recipes:

This recipe is…

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

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Almond recipes

Sesame Honey Roasted Almonds


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5 from 2 reviews

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

Description

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


Ingredients

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

Instructions

  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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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33 Comments

  1. kanta masters says:

    I am raw vegan. Could I use the dehydrator to “roast” them? When you dehydrate nuts, even at the required 110 degrees or less temperatures, they get incredibly crunchy.

    1. Alex Overhiser says:

      We don’t have any experience with this, sorry!

  2. Meri Schroeder says:

    These are a nice snack (and addictive – be careful). I like the sweet and spicy combo. Very easy to make.






  3. Stephanie Polizzi says:

    Why does your list of ingredients say roasted almonds? Can they be raw since you’re going to roast them?

    1. Alex Overhiser says:

      Either will work!

  4. Leigh says:

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

    1. Sonja Overhiser says:

      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!

  5. Tom Drenoske says:

    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!

  6. Alexa Joy says:

    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

  7. Lisa D says:

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

  8. Anthony Rawlings says:

    How do I get them dry to the touch

    1. Sonja says:

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

  9. Jade says:

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

  10. Marianne Leitereg says:

    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?

  11. Anna says:

    This just sounds and looks absolutely delicious!
    Love Anna
    – anna-mad.blogspot.dk

  12. Kristin says:

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

    1. Alex says:

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

  13. Sini | my blue&white kitchen says:

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

  14. Gail {A Healthy Hunger} says:

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

  15. Laura says:

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

    1. Alex says:

      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!

      :)

  16. Amy @ Parsley In My Teeth says:

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

  17. Juie says:

    Love this idea to spice up the basic almond!

  18. Cheri says:

    What a great combination!

  19. Sherri@ The Well Floured Kitchen says:

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

    1. Alex says:

      No way! That’s great :)

  20. Katrina @ WVS says:

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

    1. Alex says:

      Thanks Katrina!

  21. Kathryn says:

    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!

  22. Sarah Toasty says:

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

    1. Alex says:

      Let us know if you make it!

  23. Belinda@themoonblushbaker says:

    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!

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