Honey, I’m Nuts for Chocolate!

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dark chocolate coated spicy candied almonds


Two weeks ago, a knock-knock-knock on the door set off my doggie alarm, and the two of us raced to see who could answer it first. (Even with two legs against four, I still won!) An old high school friend stood on the other side. She had tagged along on her husband’s mini road trip and snuck off during his boring work training to visit me!  


For those of you who don’t know Mrs. Webb, I highly suggested you become acquainted. Not only is she a complete sweetheart, but she also has a sweet job working in a bakery. Lucky lady!


From our longtime friendship, Mrs. Webb knows about (and understands) my addiction to dark chocolate, so when she handed me a small brown box, I jumped up and down like a little kid. She had bought me two chocolate-covered candies: cashews AND honeycomb!


dark chocolate covered honeycomb

The honeycomb tasted like a sophisticated Butterfinger!


Since I unashamedly inhaled both as soon as she left, I decided to try making my own. While honeycomb sounded exotic, I lacked the patience to make it and went with the nuts instead. No regrets there—I munched my way through these almonds just as quickly as her cashews!


dark chocolate coated spicy candied almonds


Dark Chocolate Coated Spicy Candied Almonds

Yield: makes about ½ cup (4 servings)

Serving Size: 2 tablespoons

Dark Chocolate Coated Spicy Candied Almonds

These are wonderful as a gift or a party snack!

½ c whole unsalted almonds
2 tbsp granulated sugar
¼ tsp cinnamon
1/8 tsp chili powder
2 tbsp dark chocolate chips
1/8 tsp shortening

  1. Line a baking sheet with parchment paper.
  2. In a medium pan, combine the sugar, cinnamon, and chili powder. Stir constantly over medium-low heat until the sugar dissolves to form a syrup. Add in the almonds, stirring just until coated. Pour onto the prepared pan, and cool 10 minutes.
  3. While the almonds cool, add the chocolate and shortening to a small microwave-safe bowl. Microwave on HIGH for 20-second intervals, stirring after each, until the chocolate melts.
  4. Line a separate baking sheet with parchment paper.
  5. Break apart any clumps of almonds. Holding onto the pointed tip, dip the rounded end of each almond into the chocolate, and place onto the newly prepared pan. Once finished, place the filled baking sheet into the refrigerator to chill until set. (Note: Almonds are best stored in the fridge.)

View Nutrition Information


dark chocolate coated spicy candied almonds


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  1. Dorothy @ Crazy for Crust says on May 15, 2013 at 6:10 pm

    Love these!

    • Amy says on May 15, 2013 at 9:50 pm

      Thanks! They certainly didn’t last very long, but at least it’s easy to make another batch!

  2. Brittany says on May 16, 2013 at 9:05 am

    I’ve never had honeycomb, but I WANTTTT. These nuts look so good, I loveee that you have chili powder in there, spicy and sweet is the perfect combo.

    • Amy says on May 16, 2013 at 12:30 pm

      My friend found it in a bulk bin at Sprouts! Do you have those grocery stores nearby? And thank you! :) I love both salty + sweet and spicy + sweet. They’re fun combinations!

  3. Ashley says on May 22, 2013 at 1:50 am

    Does it matter what kind of shortening I use? Can I just use butter or do I have to use something like crisco?

    • Amy says on May 22, 2013 at 9:57 am

      I haven’t had good luck with butter before, so I’d suggest chocolate. You could also melt the chocolate and stir in the same amount of oil (vegetable or canola) afterward. Hope that helps!

  4. party almonds sweets says on September 28, 2013 at 12:56 am

    Thanks for sharing such a nice information about the dark chocolate coated spicy candied almond. I am waiting for my weekends because on that I wants to prepare this recipe. The details are easy to understand for everyone. Nice information.

    • Amy says on September 28, 2013 at 1:08 pm

      My pleasure! I hope you enjoy the chocolate-covered almonds. They didn’t last long in our house!

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