Smoky, Spiced Candied Almonds

An addictive cocktail snack with sophisticated flavors that's surprisingly simple to make.

Smoky, Spiced Candied Almonds

Sweet, spicy, salty, smoky -- these candied almonds have it all. The secret ingredient is our Chesapeake Bay Seafood Seasoning, which you might have suspected would make just about everything taste better, and it turns out it does! Smoked Spanish Paprika adds the smoke, Cayenne adds the spice, and brown sugar rounds everything off with sweetness. This is a perfect cocktail snack or appetizer that only requires one bowl and one sheet pan. But, maybe don't tell your guests how easy it was.

Spices used in this recipe

Paprika, Smoked Spanish
Cayenne Pepper
Chesapeake Bay Seafood Seasoning
Peppercorns, Tellicherry, Grinder
Salt, Kosher



  1. Preheat the oven to 300°F. Prepare a rimmed baking sheet by greasing with oil.
  2. In a small/medium bowl, combine the sugar, salt paprika, cayenne, Seafood Seasoning, and ground black pepper and stir to combine, making sure there are no hard lumps in your brown sugar.
  3. Beat the egg white in a large bowl until loosened and foamy. Add the sugar and spice mixture and stir until smooth.
  4. Stir in the almonds, tossing until evenly coated. Transfer to the prepared baking sheet and smooth into a single, even layer. Bake about 25 minutes, or until the almonds are lightly toasted.
  5. Remove the almonds from the oven and let cool on a wire rack, stirring every couple of minutes to make sure they don’t cool into one massive clump. Once the almonds are cool, separate any remaining clusters and serve!
  6. The almonds will keep for 1 week in an airtight container at room temperature.

Makes 4 cups of almonds. Adapted from Serious Eats.

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