If you’ve ever been to New York City, you will recognize this smell as you travel down the busy streets – the smell of sweet cinnamon candied almonds…..oh, and hot dogs. Yum! It’s mesmerizing – well, the cinnamon almond smell at least. – Christina
Well, now you can make that same smell at home by whipping up a batch of maple cinnamon roasted almonds. This is a perfect treat year round. It fits right in with the holiday cheer, but it also carries over to the Superbowl party on the horizon. And why not just keep that trend going for any day when you want to munch on something sweet, but still with some health benefits?
I found so many different versions of this recipe in so many different places on the internet, so I don’t really know where to give credit. but I personally like it with a kick of maple. You can also throw some vanilla in if you want. Or try this with some pecans as well (although you may need to adjust your cook time slightly). Enjoy!
Maple Cinnamon Roasted Almonds
- 4 cups raw almonds
- 1 egg white
- 1/3 cup maple syrup
- 1/3 cup sugar
- 2 tsp . cinnamon
- 1/2 teaspoon salt
Preheat oven to 250 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, beat egg white with a whisk until foamy and frothy, about 1 minute.
Mix in the maple syrup.
In a separate bowl, combine granulated sugar, cinnamon, and salt, and stir until well blended.
Dump almonds into the egg mixture, and toss to coat evenly.
Pour the cinnamon mixture onto the almonds and toss to coat evenly.
Pour coated almonds onto your prepared baking sheet and spread to form a single layer.
Bake for 1 hour, stirring every 15 minutes, for even browning.
Remove almonds from the oven. Let cool completely, stirring once in a while to help break them up while cooling.
Store almonds in an airtight container for up to one month.
Dress it Up:
Add 1 teaspoon vanilla to the egg white mixture for a soft complimentary flavor.
Change it Up:
Substitute pecans for the almonds. Cook time will probably be around the same, but just watch, stirring periodically, and as the nuts start to smell toasty, you know they are done.