Fresh Family Meals Made for Everyday Life

Spicy Sugared Almonds

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Today was such a nice day. We didn’t have any plans. Mostly just enjoyed the fact that we had an extra hour of the weekend (which, by the way, I cannot believe it is only 6:30pm now).

We spent a little time enjoying the nice weather.


And working on some more Christmas craft projects.


And testing out butterbeer recipes.


Oh, and roasting THE BEST ALMONDS EVER.


But more on those later.


Does this bowl of oats look familiar?


It should, because it is pretty much an exact replay of yesterday. Except for doubled for two.


His and her spoons.




Alright, let’s talk about these almonds. Before deliciousness.


After deliciousness. They are just a twinge spicy, but mostly sweet and salty. A great combination!


I love these because, unlike most roasted almond recipes, they don’t require an hour in the oven under constant monitoring. Toast them, put the sticky on and the toss in spice mixture. Cool and enjoy.


Spicy Sugared Almonds

2 1/2 cups unsalted almonds
1 tbsp. honey
1 tbsp. water
1 tsp. olive oil
1/4 c. sugar
2 tsp. kosher salt
3/4 tsp. cayenne pepper  

Preheat oven to 350°. Spread almonds on a cookie sheet and bake, monitoring closely for 10 minutes, or until they begin to brown. In the meantime, mix honey, water and olive oil in a large mixing bowl. Mix sugar, salt and pepper in a small bowl. Once almonds are toasted, mix with honey mixture until all almonds are coated. Toss with sugar mixture. Spread on parchment or foil to cool and dry.


I ate so many of these, I almost didn’t have room for dinner….almost.



I like roasting chickens. Mostly because they feel fancy but are so incredibly easy. Also because they are SO versatile, we’re definitely eating some chicken rice soup this week.

Are you ready for my recipe? Here it is.


Preheat oven to 400°.


Wash chicken. Pat dry. Salt and pepper inside cavity and outside. Throw on some rosemary if you have some handy. Don’t if you don’t. It’ll be delicious regardless.


Stick in an oven-safe thermometer in a fleshy part, set the alarm to go off at 165°. Walk away. No peeking. No basting. No touchy.

When it beeps. Take the chicken out. Let it rest for 10 minutes. Carve and enjoy.


Um, yum! And impressive. And seriously simple. If you have never roasted a chicken because you are intimidated, seriously don’t be a chicken and do it. Soon!

Root Veggies

Served with a nice wintery pile of roasted veggies. Acorn squash, sweet potatoes, white potatoes, onions and carrots.


I hope you had a wonderful weekend.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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7 Responses
  1. Alesha

    I just gotta know where you get the cute spoons I always see in ur pics. I been lurking..(hahaha) from sparkpeople. I tried eating with baby spoons but that turned into a huge mess….hehehehe

  2. Great minds! We also roasted a chicken yesterday–Coca Cola Chicken with a glaze of Dijon mustard, brown sugar and raspberry preserves.

    Today, the leftovers become chicken/wild rice/mushroom soup.


    1. Yeah, and it looks so impressive! Mmmm, and I love that I can get 3-4 meals out of one hour (or so) worth of work. Although it isn’t really work because it just hangs out in the oven while I cruise around the internet. 😛

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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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