Dessert Recipes Tasty Treats To Snack On

Maple Cinnamon Almonds

Maple-Cinnamon-Almonds

Funny story: this recipe for maple cinnamon almonds is probably the easiest recipe I’ve ever made, yet I still managed to mess it up more times than I care to admit. Note to self: focus is key when baking! I didn’t have quite enough almonds, I forgot to add the salt to the mix (so I sprinkled some on halfway through the baking process), and accidentally added the maple syrup to the sugar mixture instead of the egg. How awkward. The best part? Despite all my could-have-been-major hiccups and the fact that they aren’t as pretty as I would have liked, they still tasted beyond. Like everyone who goes in for a sample looses complete control over themselves and forces me to take them away type of beyond. All this to say that you need to make them. They’re clearly foolproof! And your whole home will smell like warm cinnamon, which should be a law come autumn. 

Maple-Cinnamon-Almonds-1 Maple-Cinnamon-Almonds-2 Maple-Cinnamon-Almonds-3

Maple Cinnamon Candied Almonds
A sweet twist on a classic snack
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Prep Time
5 min
Cook Time
1 min
Prep Time
5 min
Cook Time
1 min
3742 calories
232 g
0 g
288 g
120 g
22 g
708 g
1257 g
135 g
0 g
251 g
Nutrition Facts
Serving Size
708g
Amount Per Serving
Calories 3742
Calories from Fat 2407
% Daily Value *
Total Fat 288g
442%
Saturated Fat 22g
111%
Trans Fat 0g
Polyunsaturated Fat 72g
Monounsaturated Fat 179g
Cholesterol 0mg
0%
Sodium 1257mg
52%
Total Carbohydrates 232g
77%
Dietary Fiber 63g
252%
Sugars 135g
Protein 120g
Vitamin A
0%
Vitamin C
0%
Calcium
157%
Iron
125%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups raw almonds
  2. 1 egg white
  3. 1/3 cup maple syrup
  4. 1/3 cup sugar
  5. 2 tsp. cinnamon
  6. 1/2 tsp. salt
Instructions
  1. 1. Preheat your oven to 250 degrees F.
  2. 2. Beat your egg white until foamy and frothy.
  3. 3. Mix in the maple syrup.
  4. 4. In a separate bowl, add sugar, cinnamon and salt until combined.
  5. 5. Add your almonds to your egg mixture and toss to coat.
  6. 6. Pour your cinnamon mixtures into your almond mixture and toss to coat.
  7. 7. Pour almonds in a single layer onto a parchment lined baking sheet.
  8. 8. Bake for 1 hour, stirring almonds every 15 minutes.
  9. 9. Once you remove them from the oven, let them cool completely, stirring every so often to break them up.
  10. 10. Store in an airtight container for up to a month.
beta
calories
3742
fat
288g
protein
120g
carbs
232g
more
Adapted from Foodie with Family
lark & linen http://www.jacquelynclark.com/
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39 Comments

  • Reply
    Nathaniel
    October 3, 2013 at 5:54 am

    These look most excellent. Nice one!

    • Reply
      Jacquelyn
      October 4, 2013 at 11:44 am

      Thanks :)

  • Reply
    Gaby
    October 3, 2013 at 7:51 am

    They look and sound delicious!

    • Reply
      Jacquelyn
      October 4, 2013 at 11:53 am

      Gaby you must make them! I added them to a salad (per the original recipes instructions) and omg

  • Reply
    Carlene: Healthfully Ever After
    October 3, 2013 at 8:20 am

    I love maple as a flavor! What a great seasonal snack!

    • Reply
      Jacquelyn
      October 4, 2013 at 11:53 am

      They kind of taste like grown up french toast crunch (my inner child is happy about this)

  • Reply
    Supal {chevrons and éclairs}
    October 3, 2013 at 9:42 am

    Bring on fall!! This recipe is just perfect (especially to treat myself in the mornings). I put almonds in my porridge, so I may just try this.

    • Reply
      Jacquelyn
      October 4, 2013 at 11:54 am

      Um YES! I might actually start making porridge now

  • Reply
    Mallory | R.Simple Life
    October 3, 2013 at 10:18 am

    Jacquelyn, this is a daaangerous recipe for me! Scrumptious!

    • Reply
      Jacquelyn
      October 4, 2013 at 11:54 am

      Oh man, trust me I know! I had to hide the leftovers in the cupboard so I don’t have them staring at me at all times

  • Reply
    Kate
    October 3, 2013 at 10:41 am

    These would be great for our next dinner party. Thanks for sharing:) Beautiful photos!

    http://www.taffetaandtulips.blogspot.com

    • Reply
      Jacquelyn
      October 4, 2013 at 12:01 pm

      I strongly suggest putting them on a salad!

  • Reply
    Jessica (Coco/Mingo)
    October 3, 2013 at 1:17 pm

    These look sooo good! I love making cinnamon-candied almonds or pecans and I’m bookmarking this recipe! (good to know it’s also fool-proof!) I loooove the way it makes the whole house smell of cinnamon mmmm :)

    • Reply
      Jacquelyn
      October 4, 2013 at 12:03 pm

      The smell was so amazing. Justin came home and was very happy about it haha

  • Reply
    Brooke
    October 3, 2013 at 1:23 pm

    Yum! I love candies almonds. Can’t wait to make my own! Thanks for the recipe :)

    xo Brooke | honestly, b.

    • Reply
      Jacquelyn
      October 4, 2013 at 12:03 pm

      No problem :)

  • Reply
    sarah
    October 3, 2013 at 9:09 pm

    Salty and sweet, my favorite:)

    • Reply
      Jacquelyn
      October 4, 2013 at 12:03 pm

      Can’t go wrong with the salty sweet combo!

  • Reply
    Jackie {York Avenue}
    October 3, 2013 at 9:17 pm

    These sound completely delicious. I’m definitely bookmarking this recipe, I’d love to try it. And I think they’re very pretty!

    • Reply
      Jacquelyn
      October 4, 2013 at 12:04 pm

      haha well thank you! I thought they’d turn out all glossy and lovely but I think that my almond to coating mixture was a little off, hence the heavy coating (but that might be why they’re extra delicious)

  • Reply
    Angela Esposito
    October 5, 2013 at 11:26 pm

    I will be adding these as one of my favorite things on my blog tomorrow. These look absolutely fantastic. I’m so happy I discovered your blog. I love it!!

  • Reply
    Renee
    October 6, 2013 at 5:13 pm

    Made them, loved them, can’t stop eating them…

    • Reply
      Jacquelyn
      October 6, 2013 at 8:21 pm

      SO glad!!

  • Reply
    Leah
    October 7, 2013 at 1:18 pm

    Delicious!! I’m definitely making these.

  • Reply
    Verity
    October 7, 2013 at 1:36 pm

    I will be veganising these

    • Reply
      Jacquelyn
      October 9, 2013 at 6:10 pm

      That’s awesome! Let me know how it goes

  • Reply
    Laura
    October 7, 2013 at 3:08 pm

    This is one of my favorite street snacks in NYC so I’m loving how easy it will be to make at home! Will have to try this as a dessert snack to serve at Thanksgiving – my family always has assorted nuts and this would be a tasty addition.

    One trick I might mention for this recipe: spray your measuring cup with non-stick spray before measuring out the syrup, that way it doesn’t get all stuck in the measuring cup. Saw it on Paula Deen’s show a while ago and while I’ve never tried it myself (haven’t cooked with syrup in a while), it did seem to work for her!

    • Reply
      Jacquelyn
      October 9, 2013 at 6:10 pm

      non-stick spray kind of scares me for some reason, but this totally makes sense! I just used a mini spatula to get all the maple syrupy goodness out, but it was definitely a bit messy :)

  • Reply
    Melissa
    October 12, 2013 at 12:02 pm

    Did you use pure maple syrup or maple pancake syrup?

    • Reply
      Jacquelyn
      October 14, 2013 at 5:00 pm

      I used pure maple syrup!

  • Reply
    Britt
    October 2, 2014 at 3:48 pm

    YUM! And where did you get that fab bowl? These look so fallish – I can’t wait to make them!

  • Reply
    Laura
    December 23, 2014 at 8:22 pm

    I’m just now making these for the second year in a row for Christmas gifts – they’re so good, I have a hard time not devouring them all before I give them away!

  • Reply
    Rebecca Orr
    April 10, 2015 at 9:41 am

    Just popped these in the oven! I can not wait to try them!

    • Reply
      Jacquelyn
      April 10, 2015 at 3:19 pm

      I’m jealous! Does your home smell amazing right now?

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