Winter Spice Toasted Almonds (Print Version)

Crunchy almonds toasted with warming winter spices and a hint of natural sweetness.

# List of Ingredients:

→ Nuts

01 - 2 cups raw whole almonds

→ Spices & Seasoning

02 - 1 teaspoon ground cinnamon
03 - ½ teaspoon ground ginger
04 - ¼ teaspoon ground nutmeg
05 - ¼ teaspoon ground allspice
06 - ¼ teaspoon ground cloves
07 - ¼ teaspoon sea salt

→ Sweetener

08 - ¼ cup maple syrup or honey
09 - 2 tablespoons coconut sugar or brown sugar
10 - 1 teaspoon vanilla extract

→ Oils

11 - 1 tablespoon melted coconut oil or neutral oil

# Step-by-step Instructions:

01 - Preheat the oven to 325°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine melted coconut oil, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, allspice, cloves, sea salt, and coconut sugar. Stir thoroughly to blend.
03 - Add raw almonds to the bowl and toss until each nut is evenly coated with the spiced mixture.
04 - Spread almonds in a single layer on the prepared baking sheet and bake for 20 to 25 minutes, stirring once halfway through, until toasted and fragrant.
05 - Remove from oven and allow almonds to cool completely on the baking sheet; the coating will harden as they cool.
06 - Transfer cooled almonds to an airtight container and store at room temperature for up to 2 weeks.

# Expert Advice:

01 -
  • They're ridiculously simple to make but taste like you spent hours in the kitchen.
  • The warm spices actually taste better than they smell, which is saying something.
  • They're perfect for gifting because everyone assumes they're store-bought fancy.
  • One batch never lasts more than a few days in my house.
02 -
  • The almonds will keep cooking slightly as they cool, so pull them out when they look just barely darker than you think they should be—the smell should be toasted and warm, never burnt.
  • Stirring them halfway through is not optional if you want them to roast evenly; the ones at the edges cook faster than the ones in the middle.
03 -
  • Don't skip the vanilla—it sounds like a small thing, but it rounds out all the sharp spice edges and makes the whole batch taste more polished and intentional.
  • If you want extra crunch, add the unsweetened coconut in the final five minutes, but watch it closely because it browns fast and can go from toasted to burnt in seconds.

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