Savory Toasted Almonds

Kitchen Tested
  • Yield 1 1/2 cups
  • Prep
  • Cook 20 Minutes

Nuts with a touch of honey and spice.

Mark Boughton Photography / styling by Teresa Blackburn


3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1 teaspoon kosher salt
2 tablespoons vegetable oil
1 dash hot sauce
1 tablespoon honey
1 1/2 cups whole almonds (with skins)


  1. Preheat oven to 300F. Line a jelly-roll pan with parchment.
  2. In a large bowl combine cumin, ginger, salt, oil, hot sauce and honey. Add almonds and mix to coat. Spread in a single layer in pan. Bake 20 minutes, stirring once, or until lightly glazed. Cool in pan on wire rack. Store in airtight container.

Recipe by Jean Kressy.