Chai and Honey Roasted Almonds

Chai and honey roasted almonds are sweet, savory and filled with fragrant chai spices. This makes a delicious snack or a great holiday gift.

There is just something about the holidays that gets me craving roasted nuts...like these classic cinnamon roasted pecans! They are an easy to prepare homemade gift or snack to bring to a party. These honey chai roasted almonds are another delicious option that's just a little bit different.

This recipe should come with the warning: caution! Highly addictive!

With contrasting sweet, savory, and spicy chai flavors complimenting the natural nutty flavors of the almonds, they are so tasty and dangerously easy to grab by the handful.

Preparing these chai and honey roasted almonds is a quick 3- step process:

1. Roasting the almonds

Roasting the almonds is a simple way to enhance both their flavor and texture. Raw almonds can be flat in flavor and less crunchy. While roasting, water within the almonds evaporates, giving them a crunchier texture. In addition, the proteins and fats within the almonds transform into more flavorful compounds, improving the flavor.

To roast the almonds, we will spread out on a baking sheet. Some recipes call for oil, but we are skipping that for this recipe. Roast at 350°F for 10-12 minutes, until the almonds darken and release a fragrant nutty odour. Keep a close eye on them during the last few minutes as they can change from toasted to burnt very quickly.

2. Simmering in the honey mixture

While almonds are roasting, prepare a pot containing 1 tablespoon coconut oil, 2 tablespoons honey and 2 tablespoons water. Bring to a simmer, and when almonds are roasted through, transfer to the pot. Simmer the almonds in the honey mixture for 5-10 minutes, until all liquid has absorbed into the almonds.

3. Rolling in the chai-sugar mixture

While almonds are simmering, stir together the brown sugar, chai spice blend, and sea salt in a large bowl. Once liquid has absorbed into the almonds, transfer to the bowl, toss to coat thoroughly, and spread out on wax paper or parchment paper to cool for around 1 hour.

Why not roast the almonds in the honey?

In my experiments I did try this method. While baking, the almonds and honey formed a very chewy almond/honey brittle that stuck in my teeth in a really bad way. By simmering in the honey after toasting, we still get great honey flavor, individual almonds, and the perfect texture (not chewy!).

The extra effort of simmering in the honey mixture is well worth the resulting texture.

Recipe tips

• make sure you start with raw (unroasted) almonds, or if you start with roasted almonds, skip the roasting step
• roast the almonds on a shallow baking pan; baking in a dish can hamper the evaporation of liquids as the almonds roast
• swap the almonds for your favorite nut! I bet this would work well for pecans, hazelnuts, brazil nuts and more
• you could also try a blend of your favorite nuts or seeds, but I'd advise roasting them individually as different sizes will roast through at different rates
• store in an open container at room temperature for up to 2 weeks (they won't last that long, though, trust me 😉 )

Variations

• add a pinch of cayenne for sweet and spicy roasted nuts
• swap the chai spice for some chopped rosemary for rosemary roasted nuts
• swap the chai spice for an equal volume of cinnamon
• swap the chai spice for an equal volume of smoked paprika
• add a teaspoon of vanilla to the honey mixture

More party snacks

• Spicy Roasted Chickpeas
• Ultra Crispy Air Fryer Chickpeas
• Smoky Sweet Potato Hummus
• Roasted Red Pepper Dip
• Creamy Chocolate Dessert Hummus

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Chai and Honey Roasted Almonds

5 from 1 vote

Prep Time: 2 minutes mins

Cook Time: 20 minutes mins

Total Time: 22 minutes mins

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Chai and honey roasted almonds are sweet, savory and filled with fragrant chai spices. This makes a delicious snack or a great holiday gift.

8 portions

Ingredients

• ▢ 2 cups whole almonds
• ▢ 2 tablespoons honey
• ▢ 2 tablespoons water
• ▢ 1 tablespoon coconut oil
• ▢ ¼ cup brown sugar
• ▢ 2 teaspoons chai spice blend
• ▢ 1 teaspoon sea salt

Instructions 

• Pre-heat oven to 350°F. Line a baking sheet with parchment paper. Scatter the almonds over the paper. Roast almonds for 10-12 minutes, until lightly golden brown. Be careful not to burn!
• While almonds are roasting, combine the honey, water and coconut oil in a medium sauce pan. Bring to a gentle boil, stirring frequently.
• When roasted almonds are ready, toss them in the sauce pan with the honey mixture. Cook, stirring frequently for 5-10 minutes, or until all liquid has absorbed into the almonds.
• At this point, transfer the almonds to a large bowl containing the sugar, chai spice and sea salt. If at 10 minutes, there is still some liquid, just drain it off while transferring the almonds. Toss to coat.
• Spread almonds on wax paper or the cooled baking sheet and allow to dry for an hour or so.

Tips:

Recipe makes 2 cups 

Chai spice blend can be purchased in specialty spice stores (mine is from Silk Road Spices), or made using this recipe here.

 

Storage

Store in an open container at room temperature for up to 2 weeks.

 

Tips

• start with raw (un-roasted) almonds, or if you start with roasted almonds, skip the roasting step
• roast the almonds on a shallow baking pan; baking in a dish can hamper the evaporation of liquids as the almonds roast
• swap the almonds for your favorite nut! I bet this would work well for pecans, hazelnuts, brazil nuts and more
• you could also try a blend of your favorite nuts or seeds, but I’d advise roasting them individually as different sizes will roast through at different rates

Variations

Swap the chai spice blend for:

• a pinch of cayenne
• an equal amount of ground cinnamon
• ½ teaspoon smoked paprika
• 2 tablespoons chopped rosemary

Nutrition Information

Serving: 1/4 cup, Calories: 213kcal, Carbohydrates: 18g, Protein: 6g, Fat: 16g, Saturated Fat: 3g, Sodium: 222mg, Fiber: 3g, Sugar: 13g

Author: Denise Bustard

Course: Snack

Cuisine: American

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Recipe adapted from Cooks.com