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EVERYTHING BAGEL ALMONDS

Everyone loves a snack of healthy nuts and my Everything Bagel Almonds are just that! Savory, garlicky, oniony, a little salty, and studded with sesame seeds for even more texture. Be warned, they are addicting!

overhead picture of glazed almonds in a rectangle white dish

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

SEASONED ALMONDS

Ever want to indulge on some nuts but not the sugar coating that comes with candied nuts? Let me show you how to get some crazy good flavorful glazed almonds without all the sugar!

And on top of not having a sugary coating, how about a savory, garlicky, toasty, crispy, almond?

My Everything Bagel Almonds use just a touch of sugar, but mainly use soy sauce and my Homemade Everything Bagel Seasoning!

A quick glazing process and a warm nap in the oven and you have some amazing almonds to snack on!

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glazed seasoned almonds in a while dish

CANDIED NUTS

I am a sucker for nuts when it comes to snacking. I can’t pass the bulk section in the market without going over and grabbing a few bags of raw pecans, walnuts, and almonds.

Brooks loves cashews the most, but when he runs out he starts grabbing for my pecans. I have to hide them in the freezer just to be able to keep some on hand for my baking projects.

Nuts are great for snacking as they are packed with nutrients but I can’t resist ones that are seasoned or candied.

A crispy coating of sugar and spices on the outside of a toasted nut makes healthy snacking even better.

There are a couple of ways to keep candied nuts on the healthier side such as using palm or coconut sugar instead of refined granulated sugar.

Using only a tiny bit of sugar combined with other savory ingredients and flavors such as soy and fresh herbs.

And, of course, making sure you are eating appropriate portions and not an entire 2-pound bag at one time.

This last one might be hard to follow but you should at least try!

A glaze of soy, brown sugar, and Everything Bagel seasoning in a pot

EVERYTHING BAGEL ALMONDS

To make these Everything Bagel Almonds, start with a small saucepan. Nothing too wide as the glaze will spread out too much and coat the pan and not the almonds.

Combine soy sauce or a gluten-free alternative like tamari or coconut aminos and a small amount of brown sugar in the pan over medium-high heat. Once the sugar is dissolved, add a little of the Everything Bagel Seasoning.

Bring to a boil and add the raw almonds to the pan. Stir to coat the almonds and reduce the heat to medium until the glaze is absorbed by the almonds and the liquid is all but gone.

Spread the almonds onto a prepared baking sheet and sprinkle with some more Everything Bagel Seasoning. Bake for 10 minutes.

Remove from the oven, stir the almonds, and spread out into a single layer. Sprinkle with a little more Everything Bagel Seasoning. Bake for another 10 minutes, and repeat the process again for a total of 30 minutes. 

After the last cooking session, turn off the oven, crack the oven door open, and let the almonds dry out to seal the glaze on them. Store in an airtight container for up to a week if they last that long!

HOW TO MAKE SEASONED ALMONDS

  1. use parchment paper or non-stick foil on the baking sheet to keep the almonds from sticking to the baking sheet.
  2. do not use a non-stick spray as it keeps the almonds from drying out completely.
  3. have the oven preheated and the baking sheet prepared before cooking the glaze as the process moves quickly.
  4. do not toast the almonds beforehand as they will be over toasted and have a burnt taste after the 30 minutes of cooking.
  5. dry the almonds in the oven after it is turned off to help them fry faster.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

Everything Bagel Nuts just baked on a cookie sheet

CAN I USE WHITE SOY SAUCE INSTEAD OF REGULAR SOY SAUCE?

Yes you can but they will have a slightly sweeter flavor.

HOW LONG DO THEY HAVE TO DRY IN THE OVEN?

After you turn the oven off, about 30 minutes. I like to keep mine in for about an hour to make sure they are really dry but if not make sure to stir them up in their storage container to keep them from sticking to each other.

ARE THEY GLUTEN FREE?

Because they use soy sauce in the glaze they are not gluten-free. If you need them to be gluten-free, you can use Tamari in place of the soy, just be sure that it is gluten-free!

Savory and crunchy glaze on nuts in a while bowl

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

glazed nuts on a sheet with text "everything bagel almonds"

MORE PARTY APPETIZERS

glazed seasoned almonds in a while dish

Everything Bagel Seasoned Almonds

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Everyone loves a snack of healthy nuts and my Everything Bagel Almonds are just that!  Savory, garlicky, oniony, a little salty, and studded with sesame seeds for even more texture.  Be warned, they are addicting!

Ingredients

Instructions

  1. Preheat oven to 200F

Prepare the Everything Bagel Glaze

  1. In a small saucepan, add the soy sauce, brown sugar, and 1 teaspoon Everything Bagel Seasoning.
  2. Bring to a boil.
  3. Add the almonds and toss to coat.
  4. Reduce heat to medium-low and continue cooking the almonds and glaze, stirring frequently, until almost all the liquid is absorbed or cooked off.
  5. Add the olive oil.
  6. Turn out onto a baking sheet lined with parchment paper.

Bake the Everything Bagel Almonds

  1. Bake at 200F for a total of 30 minutes.
  2. Every 10 minutes, stir the almonds, sprinkle a teaspoon of Everything Bagel Seasoning, and spread out into a single layer to make sure that the almonds aren't clumped up.
  3. Continue for the 30 minutes.
  4. After 30 minutes, turn off the oven, crack the door slightly, and leave the almonds in until they are dry.
  5. Store in an air-tight container for up to 1 week.

Notes

Gluten-Free soy sauce also works great!

*If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

Nutrition Information:
Yield: 8 Serving Size: 4 ounces
Amount Per Serving: Calories: 178Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 446mgCarbohydrates: 9gFiber: 4gSugar: 3gProtein: 7g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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Recipe inspired by this one.

darryl cass

Wednesday 2nd of June 2021

how small of a saucepan should I use? is 6 inch too wide?

Jennifer

Friday 4th of June 2021

Not at all! Just be sure to keep an eye on it and really keep stirring as it can burn easily, especially with the surface area being larger.

Jennifer

Friday 4th of June 2021

It's not too wide but just be sure to really keep stirring the mixture so it doesn't burn with that much surface area.

Kathi Schmitke

Monday 30th of December 2019

These are absolutely amazing! Have made 6 batches using gluten free soy sauce and they disappear quickly. Thanks for the recipe!!!

Jennifer

Wednesday 1st of January 2020

SO glad that you like them! I will add that to my notes section so those with gluten allergies will know that it works. Thank you and happy new year!

Carol

Tuesday 24th of December 2019

Thank you, Exactly the flavors I need to add to my Christmas Eve charcuterie board! Delicious.

Brooks

Saturday 13th of October 2018

Great quick snack to throw in your bag for work.

Lisa@Lisa's Dinnertime Dish

Friday 12th of October 2018

These look absolutely addicting! I need to get to the store so I can make a batch!

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