7 Easy Recipes To Satisfy All Your Sweet-'n'-Salty Cravings

Why go for just sweet or salty when you can have both? Together, they can elevate the simplest recipe to something extraordinary. To celebrate the beloved combo, we partnered with the Almond Board of California to create seven simple recipes that show you how to put a little sugar and salt in your bowl.
While it might seem weird to add salt to a smoothie, oatmeal, or hot chocolate, it actually boosts the sweet flavors, making the treats even more delicious. Electrify your morning oatmeal with a dollop of miso and maple syrup, or bust out a spicy take on roasted almonds with a little honey and some Sriracha. Sweet and salty: better together.
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Illustrated by Louisa Cannell.
Miso-Maple Oatmeal
Serves 1 to 2

Does this sound crazy? It’s amazing. The rich umami flavors of miso add depth and complexity, making for a delightful variation on your weekday breakfast.

2 cups water
1 tbsp white miso
1 banana, mashed
1 cup oats
1 tbsp maple syrup
Shredded coconut
Cacao nibs

1. In a small saucepan, combine the water and miso over low heat. Mash the miso against the side of the pan to dissolve.

2. Add banana, oats, and a dash of cinnamon. Cook over low heat, stirring until the water is absorbed and the oats are creamy, about 5 minutes.

3. Stir in the maple syrup.

4. Transfer to a bowl, and top with coconut and cacao nibs or your favorite crunchy topping.
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Illustrated by Louisa Cannell.
Honey-Sriracha Roasted Almonds
Serves 8

Honey plus the bold flavor of Sriracha make for a winning combo with roasted almonds.

1/4 cup honey
3 tbsp Sriracha
1 tbsp olive oil
2 cups almonds
Flaky sea salt

1. Preheat oven to 300ºF.

2. In a small saucepan, heat honey, Sriracha, and oil until warm.

3. Toss mixture with almonds.

4. Spread almonds in a single layer on a parchment-lined baking sheet; sprinkle with salt. Roast 15 to 20 minutes, stirring a few times.

5. Remove roasted almonds and allow to cool before serving. You may have to break them up a bit once cool.
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Illustrated by Louisa Cannell.
Creamy Avocado-Mint Smoothie
Serves 1

The pink salt boosts the sweetness of the banana and the honey, making for a delectable, delicious smoothie that almost tastes like dessert.

1/2 small avocado
1 ripe banana, sliced
1 cup almond milk
1 tbsp chopped fresh mint
2 tbsp shredded coconut
1/2 cup packed baby spinach
1 to 2 tbsp honey
Pink salt

1. Combine avocado, banana, milk, mint, coconut, spinach, honey, and salt in a blender.

2. Blend!

3. Serve immediately.
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Illustrated by Louisa Cannell.
Smoky Kettle Corn
Serves 4

This is sort of a kettle-corn hack. To prevent burned sugar, shake the pot often. The result is a smoky-salty-spicy win.

1/2 tsp smoked paprika
1/4 tsp chipotle powder
3/4 tsp sea salt
2 tsp neutral oil
1/3 cup popcorn kernels
1/4 cup cane sugar
1 cup roasted, salted almonds

1. In a small ramekin, combine paprika, chipotle powder, and salt. Set aside.

2. In a large pot over medium-high heat, add the oil and three kernels of popcorn. When the kernels pop, add the remaining popcorn and sprinkle sugar over it. Shake the pot often to prevent the sugar from burning. When the popping slows down, immediately remove popcorn from heat and transfer to a large bowl.

3. Add the almonds to the bowl, and evenly sprinkle the paprika-chipotle mix over everything, stirring with a spoon to combine. Watch out for hot sugar! Let the popcorn cool, and give it another toss, as the almonds may sink to the bottom of the bowl. Serve immediately or store in an airtight container for future snacking.
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Illustrated by Louisa Cannell.
Strawberry & Almond Butter Toast
Serves 1

We love almond butter paired with any kind of fresh fruit, a drizzle of honey, and some smoky salt. It's a breakfast go-to.

2 slices whole-grain bread
2 tbsp almond butter
3 to 4 strawberries, sliced
Flaky salt
Hemp hearts

1. Toast the bread.

2. Slather it with almond butter.

3. Top with strawberries, a drizzle of honey, salt, and some hemp hearts if you’re feeling extra fancy.
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Illustrated by Louisa Cannell.
Harissa Sweet-Potato Wedges
Serves 1 to 2

A little spice and a generous sprinkle of salt really boost the sweetness of sweet potatoes. You'll often find a harissa paste in stores, but use a dried version here so the roasted wedges don’t get soggy.

1 large or 2 small sweet potatoes
2 tbsp olive oil
2 tsp dry harissa powder (or combine 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp caraway, 1/4 tsp coriander, and 1/4 tsp cayenne)
Flaky salt or sea salt

1. Preheat oven to 425ºF.

2. Halve sweet potatoes lengthwise, then slice into 1/2-inch-thick wedges.

3. Toss with oil and spices and sprinkle with salt.

4. Roast wedges on a parchment-lined baking sheet for about 25 minutes, flipping halfway, until the wedges are cooked through and browned at the edges.
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Illustrated by Louisa Cannell.
Spiced Hot Cocoa
Serves 1

Take your hot cocoa to the next level by adding a little bit of spice and finishing with a generous pinch of sea salt — it adds a great depth of flavor and totally amplifies the sweetness.

1 tbsp cocoa powder
1 tbsp cane sugar
Cayenne pepper
Sea salt
1/2 cup water
1/2 cup almond milk

1. In a small saucepan, combine cocoa powder, sugar, a dash of cinnamon, cayenne pepper, and a pinch of salt. Add the water and almond milk, and whisk.

2. Heat over low heat, stirring, until it is warmed.

3. Pour into a mug, and enjoy!