Addictive, sweet and salty, of Maple-roasted almonds are a fun way to sneak in the daily servings of nuts.
Related: Nuts protect against disease
You’ve probably had the honey roasted almonds before, but I think these maple roasted almonds even better! They are sweet and savory, as one would expect, and they have a little bit earthy, woody scent of maple syrup. Eat them in handfuls, or sprinkle them on your next salad. In any case, you will not regret!
Serves 3 tablespoons
Fun fact: raw almonds is not really raw ! But almonds labeled “raw” or “natural” are best for this recipe. Almonds “Raw” steamed, so they are still soft. Roasted almonds already crisp, so roasting them again does not give the best results.
5 minPrep Time
12 minCook Time
17 minTotal Time
- 1/4 cup maple syrup (grade A or excellent)
- 1 tablespoon organic light brown sugar
- 1 tablespoon of vegetable oil, or other neutral oil tasting
- sea salt 3/4 teaspoon
- 2 cups raw almonds
- 1 tablespoon of organic sugar
- sea salt 1 teaspoon
- Preheat oven to 350F.
- In a large bowl, whisk together the maple syrup, sugar, sunflower oil and sea salt.
- Add almonds, tossing to coat well.
- Spread the almonds on a baking sheet lined with parchment paper. If thereâ € ™ with any liquid left in the bowl, use a spoon or a rubber spatula to clean it, and sprinkle it over the almonds.
- Bake for 12-16 minutes, stirring every 4 minutes. If you walk 12 minutes, check every 2 minutes to make sure you do not burn the almonds. Roasted nuts keep cooking after you remove them from the oven, so that they are ready when they are mostly crisp, but it’s okay if they are slightly chewy in the middle.
- Optional: While they are still warm, sprinkle almonds with organic sugar and sea salt.
- Cool completely and then store in an airtight container. They will keep for 2-3 days.
* If your pan is stuck-on maple syrup, do not panic! Let it soak for several hours or even overnight, and it must be easily cleaned with a sponge.