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Buffalo Spice Almonds are the perfect afternoon snack that's ready in under 10 minutes! They're made with hot sauce, honey and spices, are easy to prepare and are a fun way to enjoy this protein-packed nut.
- A nice change of pace from plain almonds
- Protein-packed snack and full of buffalo flavor
- Dairy free + gluten free, and can be Paleo-friendly with a compliant hot sauce
The full ingredient list is provided in the recipe card below; here, I'm just clarifying a couple of the ingredients.
Almonds - raw, unsalted
Hot sauce - I used Frank's hot sauce, but any kind should work. Alternatively, you can use buffalo sauce.
Step 1: Make the sauce. Add the hot sauce, honey, garlic powder, and chili powder to a saucepan over medium-low heat and whisk until everything is combined.
Step 2: Add the almonds. Turn off the heat from the stove, then pour the almonds into the saucepan and stir until they're completely coated.
Step 3: Bake. Transfer almonds to a nonstick baking sheet (or line a baking sheet with parchment paper), then bake them for 8 minutes or so, which will allow the buffalo marinade to stick to the almonds and prevent the almonds from being sticky to touch.
Tips and tricks
- You may need to add salt depending on your personal preference.
- Though these are called buffalo almonds, I preferred the taste of using a hot sauce mixed with the other ingredients, rather than only using bottled buffalo sauce to flavor the almonds. But, if you only have buffalo sauce on hand, it'll work!
How should I store these?
Store almonds the same way you store raw almonds: in a glass jar or sealed container at room temperature.
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If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Buffalo Spice Almonds
- Preheat oven to 350°.
- Whisk hot sauce, honey, chili powder, and garlic powder together in a saucepan over medium-low heat.
- Turn off heat, then add the almonds, stirring so that they are coated.
- Pour almonds out onto a parchment-lined baking sheet, then bake almonds for 8 minutes.
UPDATE NOTE: This post was originally published in March 2015. It was updated with new text and photos in July 2020.