Glazed Red Pepper-Fennel Almonds

August 18th, 2014

Glazed Amonds 2


Dorie Greenspan says that everyone should have a favorite flavored nut recipe; a specialite de la maison so to speak.  Nuts on their own are rather bland, but the possibilities are endless for flavoring them.  What would be your specialty of the house?  This combination that I found in Bon Appetit Magazine is certainly a contender in my house.  It starts with simple whole almonds.  They are combined with a sugar, fennel, red pepper and salt mixture.  A little water is added and the mixture is put in the oven so that the sugar will melt and coat the almonds.  I love the kick from the red pepper flakes and the unique flavor of the fennel seeds.

Here are a few of the nut recipes from food authorities.  Dorie adds sugar, salt, chili powder, cinnamon and cayenne to her nut recipe. Ina has a recipe using maple syrup, brown sugar, chipotle powder and rosemary.  Giada has a curried version of nuts that sounds very interesting.

Glazed Almonds 3


The next time you have people over for cocktails, why not put out a bowl of flavored nuts;  your specialty of the house .  I would be curious to hear what that might be.


Nonstick vegetable oil spray
3 tablespoons sugar
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1 teaspoon salt
1 cup whole almonds
1 tablespoon water

Preheat oven to 325 degrees F.  Line a heavy baking sheet with foil; spray with nonstick spray.  Combine sugar, fennel seeds, crushed red pepper, and salt in medium bowl.  Mix in almonds and 1 tablespoon water.  Spread mixture on prepared baking sheet in single layer.  Bake until sugar melts and almonds are deep golden brown and glazed, stirring often, about 22 minutes.  Separate almonds with fork; cool completely on sheet.  Transfer almonds to bowl and serve.  Can be prepared 1 week ahead.  Store in plastic bag.

Printable Recipe


17 responses to “Glazed Red Pepper-Fennel Almonds”

  1. These sound DANGEROUSLY good!

  2. Penny says:

    I don’t have one! I need to though. I love salty/sweet/hot, so that is the direction I would go to.

  3. Pondside says:

    I like a combination of sweet, salty and a little spicy, so these might be a new favourite!

  4. Lemon Tart says:

    Ina also says you should learn to make a recipe/dish 3 different ways. These sound like one way to add to the old culinary toolkit. I have to say I am almost afraid to make them for fear I will eat them all. Almost…


  5. Sam Hoffer says:

    I like Dorie’s spice combination with the chili powder and red pepper flakes. Fennel seeds are also a welcome addition. I grew up in the south where everyone had a pecan tree in the back yard. Salty toasted pecans with a bit of spice are my house specialty if I have one, but they have to be from this years crop (prefer the ones from Georgia) or they just don’t taste the same. Thanks for the reminder to pick up some here when the new crop comes in for this winter.

  6. Karen (Back Road Journal) says:

    I always have a big jar of spiced nuts in my pantry. I like this recipe with the fennel…can’t wait to give it a try.

  7. Rosemary Wolbert says:

    I love having a variety of flavored nuts around — especially at the holidays. My daughter shared a hot-sweet mixture that had a hint of orange. Have to dig that up. I’m anxious to try fennel!

  8. Susan says:

    The glaze on your almonds looks beautiful and I love the sound of the fennel and red pepper flakes together! Of all the recipes I’ve tried this one is my favorite – it has walnuts, figs and rosemary:

  9. […] may remember that in this post I suggested that everyone should have an “in house” recipe for flavored nuts.  I have […]

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