Sweetened with maple and cinnamon sugar, they are a sweet and crunchy treat perfect to enjoy on their own or as a topping on sweet or savoury dishes!
Serve them in small dishes as a snack, add them to a charcuterie board, toss them on salads for crunch or sprinkle them onto ice cream for a delicious dessert. This 6 ingredient recipe is very versatile!
Or you could make these yummy candied roasted almonds into a gift by placing them in a jar and decorate it with ribbon or string. So quick and easy to pull together, and absolutely delicious, they make for a very popular homemade present.
Toasted Maple Cinnamon Almonds
- 1 Large baking sheet
- 1 Roll parchment paper
- 1 Small bowl
- 1 Medium bowl
- 1 Measuring cup
- 1 Mixing spoon
- 1 Small saucepan
- Preheat oven to 375 Fahrenheit. Line a baking sheet with parchment paper and lightly mist with cooking spray; set aside. Measure out the almonds and pour them into a bowl.
- In a small saucepan over low heat, warm the maple syrup. Coat almonds with heated maple syrup, stirring well.
- Mix the coconut sugar, cinnamon, and salt together in a small bowl. Sprinkle over the almonds and mix with a spoon, coating well.
- Pour the coated almonds onto the parchment lined sheet and spread evenly into a single layer.
- Pop into the preheated oven and roast for 10 minutes.
- Remove from oven, loosen almonds from the parchment and stir around.
- Let them sit for 10 minutes to come to room temperature before serving or packaging.
- *If you don’t have coconut sugar you can substitute any granular sugar instead.
- Store these candied almonds in an airtight container for up to 2 weeks.