(Healthier) Candied Cinnamon Maple Almonds Recipe
The original form of this recipe can be found here.
Does anyone else die a little inside every time they pass by the roasted nut stand at the ballpark? THAT SMELL IS HEAVENLY. You walk up to the stand…contemplate which candied nut you’re going to buy…and right as you pull out your wallet that little voice inside you quietly squeaks “Put the money away; That stuff is going to make you sick.” And the dang voice is right. With the incredibly large amounts of sugar they add to those nuts, roasted candied nuts can wreck havoc on your system and make you feel really crummy.
Do not fear, people. There is a healthier version of candied nuts you can try! It’s not AS sweet as the nuts at the ballpark, but you’ll feel a heck of a lot better after you’re done eating them. The recipe below calls for 3 cups of almonds..so unless you’re an incinerator, this recipe is meant to share with people or bring to a party (can anyone say allergy-friendly Christmas gift?) Thank you to Erin from Texanerin Baking for coming up with this awesome recipe. Check out her blog here.
Here’s what you’ll need:
- 3 cups of almonds
- 6 tablespoons coconut or granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons maple syrup
- 4 teaspoons water
- 2 teaspoons olive oil
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Here’s what you’ll do:
- Line a cookie sheet with parchment paper and bake the almonds on top of it at 350°F for about 10-12 minutes. You’ll know when to take the almonds out of the oven once you smell a nutty aroma. Remove the almonds from the oven and set aside on a cooling rack.
- In a large (YES LARGE) bowl, combine the sugar and salt and set aside. Take out a medium or large saucepan and add the maple syrup, water, oil, vanilla and cinnamon and combine. Bring to a boil over medium high heat. Once the mixture has reached a boil, reduce the heat to medium and add in the almonds.
- Stir the almonds and the liquid mixture in the saucepan until the liquid has evaporated, constantly stirring for about 2-3 minutes. Once the liquid turns sticky, remove the pan from the heat and transfer the nuts to the large bowl with the sugar and salt.
- Stir the almonds and sugar mixture until all the almonds are well coated. Transfer the almonds onto another piece of parchment paper to cool. Once cooled, break the almonds apart and try not to eat them all in one sitting!
Comment below with questions or ideas you may have on this recipe!
Until next time,
The Busy Bee