Green Door Hospitality

Adventures in Everyday Entertaining

Hostess Gifts: Sweet and Savory Almonds


I wanted to create a variation on our Perfectly Peppery Pecans that was vegan.  I am also a big fan of almonds so I thought it would be fun to use those instead of the pecans (though this recipe would still work great with pecans as well).

These are really easy to make.  Once you have a batch done, put in a small mason jar and voila — you have a perfect hostess gift!  Plus, you can store the extra in jars so that you have a great edible gift on hand for whenever you have a party or gathering to attend!

Sweet and Savory Almonds

  • 1 pound whole almonds, unsalted
  • 1 Tbs sugar
  • 2 Tbs Worcestershire sauce
  • 1 tsp olive oil
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1 tsp Aleppo red pepper flakes, crushed
  • Cooking Spray

Preheat oven to 325 degrees.

Combine all ingredients except cooking spray in a large bowl, tossing well to coat.

Spread mixture evenly on a jellyroll pan coated with cooking spray.

Coat nuts with cooking spray, lightly.

Bake at 325 degrees for 15 minutes, stirring every 5 minutes.

Remove from oven.  Cool completely before putting into mason jars.

11 comments on “Hostess Gifts: Sweet and Savory Almonds

  1. Cloches & Lavender
    December 9, 2012

    These sound really good.


  2. putneyfarm
    December 9, 2012

    I like the Worcestershire sauce addition…need to try that…

  3. petit4chocolatier
    December 9, 2012

    This is such a great idea Kenley. And a delicious recipe.
    Do your guests ever want to leave? I cannot imagine leaving your house because of all the wonderful things you do for your guests 🙂
    You are incredible!

    • Green Door Hospitality
      December 10, 2012

      Aw, thanks so much for the lovely compliment! I greatly appreciate all of your kind words and feedback! 🙂

  4. Christine
    December 10, 2012

    Sounds lovely. How you liking the Aleppo peppers?

    • Green Door Hospitality
      December 10, 2012

      Love them! If you notice, also used them in the butternut squash risotto. I swear, I put them in everything! lol 🙂

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