Gingerbread Spice Roasted Almonds
Yields: 2 cups
This easy recipe is one of my favorite holiday snacks! It’s ready in just 10 minutes, and the cozy flavor from the spices is absolutely irresistible. The almonds will stay fresh for at least a month (if not longer!) if stored in an airtight container.
  1. Preheat the oven to 350°F, and line a baking sheet with foil. Spread the almonds across the foil in a single layer, and bake at 350°F for 5-7 minutes or until fragrant.
  2. While the almonds bake, whisk together the remaining ingredients in a medium bowl.
  3. As soon as the almonds finish baking, lightly coat them with cooking spray. Shake the pan to move them around, and lightly coat once more. Immediately transfer the almonds to the bowl with the spice mixture, and toss them with the spice mixture until they’re coated. Let them cool completely to room temperature before transferring to an airtight container or zip-topped bag.
Notes: If you prefer, you may substitute roasted salted almonds for the raw natural almonds and omit the salt.

I highly recommend Wholesome!’s organic stevia! It’s a no-calorie, plant-based sweetener, and it doesn’t have the strange aftertaste that some other stevia products have. You can use it in all of these recipes of mine too! If you prefer, you may substitute 3-4 teaspoons of powdered sugar instead.

If you prefer, 2 teaspoons of store-bought gingerbread spice may be substituted for the ginger, cinnamon, nutmeg, and cloves.

The cooking spray helps the spice mixture better stick to the almonds. You may omit it, but the spice mixture won’t stick very well, if at all.

{gluten-free, vegan, clean eating, low calorie, sugar-free, low carb, paleo}
Recipe by Amy's Healthy Baking at