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Cinnamon Cardamom Almonds with Toasted Coconut

Crunchy oven-roasted almonds in a crackly honey-cinnamon glaze warmed with cardamom and a little cayenne-style heat, tossed with golden coconut.

Cinnamon Cardamom Almonds with Toasted Coconut

Ingredients

  • 1 cup whole140 gAlmondswhole
  • 2½ tbsp15 gSweetened shredded coconut
  • 2⅛ tsp15 gHoney
  • 1½ tsp7 gUnsalted buttermelted
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • ¼ tsp0.5 gCrushed red pepperfinely crushed
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 325°F (160°C) and line a sheet pan with parchment.
  2. Spread the almonds on the pan and roast for 10 minutes until lightly fragrant.
  3. Meanwhile, in a large bowl, stir the melted butter, honey, cinnamon, cardamom, red pepper flakes and salt into a glaze.
  4. Tip the hot almonds into the glaze and toss until evenly coated, then spread them back on the pan in one layer.
  5. Roast 6 minutes, scatter the shredded coconut over the almonds, and roast 4 to 6 minutes more until the glaze bubbles and the coconut is golden.
  6. Cool on the pan for 15 minutes until the coating turns crisp, then break apart any clusters and serve.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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