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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