I can’t stop eating these harissa roasted almonds — I’m officially hooked. The good news is they’re a wholesome, satisfying snack that’s quick to make and big on flavor.
Last weekend I launched a new dinner series at my apartment I call “Little Harlem Kitchen.” My goal is to host regular gatherings focused on good conversation, plant-based food, and warm vibes. The inaugural menu celebrated Southern soul food.
Though not all of my family is from the South, I grew up there and was raised on my Nana’s soulful cooking. Southern food is the ultimate comfort: bold, nourishing, and full of heart. Many people assume soul food can’t be vegan, but reimagining traditional dishes with cruelty-free ingredients turns the meal into a kinder, healthier expression of love.
For that night’s menu I served sweet potato bisque with cornbread croutons and crispy baby kale; a dill vinaigrette potato salad with raw greens and spicy pecans (which inspired these almonds); crispy cauliflower and waffles with stewed collards reworked with a smoky spice blend instead of meat; and an apple crisp with ginger cherry sauce. It was a proud night — and future Little Harlem Kitchen dinners will likely stay Southern-inspired.
Now, about these addictive almonds and their harissa kick. Harissa is one of my favorite condiments — I use it on beans, grains, and even in hummus. After making spicy pecans with sriracha for my dinner, I knew harissa would pair beautifully with the jar of almonds in my pantry.
This recipe is ridiculously simple. Whisk together harissa and maple syrup, toss the almonds to coat, spread them on a baking sheet, sprinkle with sea salt, and roast until glossy and crunchy. Soon your kitchen will smell irresistible and you’ll have a healthy, crave-worthy snack ready to enjoy.
Harissa Roasted Almonds
Ingredients
- 3 tbsp Mina harissa
- 3 tbsp grade B maple syrup
- 1 tsp coarse sea salt (Maldon preferred)
- 2 1/2 cups raw almonds
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together the harissa and maple syrup until smooth.
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Add the almonds and stir thoroughly so each nut is evenly coated.
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Spread the coated almonds in a single layer on the prepared baking sheet.
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Sprinkle the sea salt over the almonds.
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Roast for 10 minutes, then remove the tray and stir the nuts to ensure even cooking.
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Return to the oven and roast another 10 minutes. Remove and allow the almonds to cool and harden before serving.
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