Spicy Glazed Almonds
"Everyone loves these almonds and they're very easy to make. I always use less cayenne and Tabasco than called for but if you like heat use the full amounts. Store in a freezer bag in the freezer. Great for hostess gifts!"
photo by Stephanie Y.
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
1 pound
- Serves:
- 4-6
ingredients
- 1⁄4 cup light corn syrup
- 2 tablespoons butter
- 2 tablespoons water
- 3⁄4 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon Tabasco sauce (or a bit less)
- 1⁄2 teaspoon cayenne pepper (or a bit less)
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb whole almond (skins on)
directions
- Bring corn syrup, butter and water to a boil in a saucepan large enough to hold the almonds.
- Stir in spices.
- Add almonds and stir to coat.
- Place on a parchment-lined rimmed baking sheet and bake at 275 degrees for 1 hour.
- Stir every 15 minutes to distribute the glaze and separate the nuts.
- Cool and break apart any nuts that are stuck together.
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Reviews
-
Delicious! Not too spicy. Served on top of Nantucket Bleu Spinach Salad, #50875. Balanced it perfectly and add just the right crunch. -
Very tasty and not overly spicy as the name would suggest. The heat is more of an aftertaste. Next time I might add some garlic powder to make it a little more savory. Easy to make.
-
These are very tasty. Used amounts of seasonings called for and wouldn't decrease them, perhaps even increase the hot sauce (just a little!) I think I used too much butter, however, as the almonds were swimming in it by the end of the baking time, and were a bit too buttery rich. I'm going to cut back on the butter content next time. Very easy to make, and a wonderful sweet/savoury flavour and crunchy texture. Glad I found your recipe! -
Oh My Goodness!!! Why oh why do I waste my money on flavored almonds at the grocery store when I can make FANTASTIC ones like this at a fraction of the cost?!? Waste no more... these are TOTALLY ADDICTING! :) I increased the cayenne to 1 tsp (I like things spicy) and didn't measure the Tabasco. I also sprinkled some Kosher salt on them as they were cooling so it would adhere to the almonds. I loved the slightly sweet note these had along with the heat and salt. You have a true keeper here, Cookin-jo! Thanks so much for sharing this awesome recipe. They are my new addiction! -
I made these exactly as written for a gathering at my home and they were a HUGE hit! I've had 15 people ask for the recipe. They're very addictive...you can't eat just one handful. Way to go Cookiedog!
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RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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