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Harissa Roasted Almonds with Mina Harissa

I’m addicted. I mean I cannot stop eating these harissa almonds. What am I going to do?!? Hey, at least they’re a healthy snack…

Last weekend I hosted dinner at my apartment. It was the inaugural event of what I’m calling my “Little Harlem Kitchen”. The plan is to host bi-weekly or monthly dinners. Good conversation, good food, and good vegan vibes. The theme of the first dinner was Southern Soul.

Almost all black Americans (aside from more recent immigrants) have roots in the South, and though my immediate family isn’t from that region, I grew up there, and my Nana’s “soul” food is what I grew up eating and adoring. Southern food is the epitome of comfort. It’s the manifestation of love on your plate; It’s flavorful, nourishing, and delicious! It’s also the furthest thing from vegan, in most people’s minds. However, using cruelty-free ingredients to recreate and re-imagine Southern dishes is not only healthier, to me it’s a more complete expression of love <3

Vegan Potato Salad
My vegan potato salad from Saturday’s dinner. AMAZING if I may say so myself!

That night I served: Sweet Potato Bisque with cornbread croutons, and crispy baby kale, Potato Salad + raw greens with dill vinaigrette and spicy pecans (which inspired today’s recipe!), Crispy Cauliflower and Waffles with stewed collards (just like my Nana makes them, though with a secret spice to replace the meat), and an apple crisp with ginger cherry sauce. It was a proud night for me! I expect that future dinners at my place (#littleharlemkitchen) will be Southern inspired too.

Okay! Back to these addictive almonds and their harissa goodness! I really love harissa, and have even used it in a recipe for the blog before. I most often use this spicy pepper sauce on legumes, and on grains. Sometimes even in hummus. However, after making the spicy pecans for my dinner last weekend with sriracha, I knew that my harissa would go very very well with the surplus of almonds I had in my kitchen cupboard.

Harissa Roasted Almonds with Mina Harissa

This recipe is insanely easy to make. Stir together your harissa, maple syrup, and sea salt, toss in the almonds. Spread them on a baking sheet, and before you know it your whole house smells like heaven, and you’ve got a very healthy (and addictive) snack.

5 from 2 votes

Harissa Roasted Almonds

By: Jenné
This recipe will indeed work with any type of nut, or a mix. Next time I plan on using pecans 🙂
Servings: 4


  • 3 tbsp Mina harissa, I used this one
  • 3 tbsp grade B maple syrup
  • 1 tsp Maldon sea salt, preferred or coarse sea salt
  • 2 1/2 cups raw almonds


  • Preheat oven to 350° and line a baking sheet with parchment paper.
  • In a medium mixing bowl, stir together the harissa and maple syrup.
  • Add in the almonds, and stir well to coat.
  • Spread the almonds over the baking sheet in an even layer.
  • Sprinkle the sea salt over the nuts.
  • Roast for 10 minutes. Then remove to stir nuts.
  • Continue roasting another 10. Then remove from the oven to cool and harden.
Like this recipe? Rate and comment below!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. We had Junk Food Day at work yesterday. One option was Healthy Veg Vegan Snacks. I made the Harissa Almonds because they were a huge hit the last time I brought them to work. My only issue then was that they stuck together. I solved that. Once the almonds are fully roasted, spread them on a clean cool-to-room temperature baking sheet. Shake to separate. Let cool completely. Be prepared for much adulation. And people fighting over the last few almonds!

  2. Hi Reana! Thank you for your beautiful message. I’m so glad you cam across my blog too! I hope you’ll keep coming back. Have a lovely day!

  3. Wow… Just came across the harissa almonds recipe. Looks amazing! What a creative way to use harissa. I have to try this with my jar of harissa. Thank you for the inspiration! Harissa rocks!

  4. These Spicy Almonds really are quite addictive! I made them for DH, who, it turns out, doesn’t like spicy nuts (the Harissa is his, btw). More for me because, even though I don’t usually care for spicy food, I can’t get enough of these gems! They were enjoyed by his family at Thanksgiving, and my coworkers raved about them the next day. I have a potluck on Saturday. Guess what I’m bringing?!

    1. I’m so happy to hear you like them!!
      Another thing I love about them is how easy they are to pack and give as gifts….as long as I don’t eat them before they make it into the gift box.
      Happy holidays 🙂 xo

  5. These look delicious!! I really need healthy snacks that satisfy my sweet tooth. Sweet and spicy almonds just may work so I need to try this recipe. Thanks! BTW I’m relatively new to the vegetarian life and am really enjoying your blog.

    1. These are perfect for that sweet tooth!! Let me know how you like them 🙂
      Welcome to the vegetarian world. I’m so happy you’re enjoying my blog! xoxo

  6. Those almonds look delicious! I have never tried harissa, but I’ve been wanting to. Thanks for the chance to win some.