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.
- 4 cups raw almonds
- 1 egg white
- 1/3 cup maple syrup
- 1/3 cup sugar
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 1. Preheat your oven to 250 degrees F.
- 2. Beat your egg white until foamy and frothy.
- 3. Mix in the maple syrup.
- 4. In a separate bowl, add sugar, cinnamon and salt until combined.
- 5. Add your almonds to your egg mixture and toss to coat.
- 6. Pour your cinnamon mixtures into your almond mixture and toss to coat.
- 7. Pour almonds in a single layer onto a parchment lined baking sheet.
- 8. Bake for 1 hour, stirring almonds every 15 minutes.
- 9. Once you remove them from the oven, let them cool completely, stirring every so often to break them up.
- 10. Store in an airtight container for up to a month.
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