Healthier Maple Cinnamon Candied Almonds
Healthier Maple Cinnamon Candied Almonds might be just the hor d'oeuvre you are searching for. This recipe makes 6 servings with 254 calories, 8g of protein, and 19g of fat each. For $1.06 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Several people made this recipe, and 3252 would say it hit the spot. This recipe from Texanerin requires water, salt, cinnamon, and maple syrup. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a solid spoonacular score of 75%. Similar recipes include Cinnamon Candied Almonds, Candied Cinnamon & Sugar Almonds, and Cinnamon Vanilla Candied Almonds.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1½ cup (225 grams) almonds
1 teaspoon canola oil
½ teaspoon cinnamon
3 tablespoons coconut or granulated sugar1
2 tablespoons maple syrup
¼ teaspoon salt
1 teaspoon vanilla extract
2 teaspoons water
Equipment:
baking sheet
baking pan
oven
bowl
sauce pan
frying pan
baking paper
Cooking instruction summary:
Bake the almonds on a cookie sheet or in a baking dish at 350°F / 162°C for 10-12 minutes until they smell toasty. You should smell a nutty aroma coming from the oven when the almonds are ready. Remove the almonds from the oven and set aside.In a large bowl, combine the sugar and salt and set the bowl aside. Combine the maple syrup, water, oil, vanilla and cinnamon in a medium saucepan over medium high heat. Bring to a boil, reduce heat to medium, and add the almonds.Cook until the liquid has evaporated, stirring frequently, which will take about 2-3 minutes. The liquid should turn into a sticky mess before it evaporates. Remove the pan from the heat and transfer the nuts to the bowl with the sugar.Stir and make sure that they’re well coated. Pour the almonds onto a Silpat or piece of parchment paper to cool. If you eat one warm, the almonds will still be soft, but don’t worry. Once completely cooled, the almonds and the coating become crunchy. Good luck on rationing them. :)
Step by step:
1. Bake the almonds on a cookie sheet or in a baking dish at 350°F / 162°C for 10-12 minutes until they smell toasty. You should smell a nutty aroma coming from the oven when the almonds are ready.
2. Remove the almonds from the oven and set aside.In a large bowl, combine the sugar and salt and set the bowl aside.
3. Combine the maple syrup, water, oil, vanilla and cinnamon in a medium saucepan over medium high heat. Bring to a boil, reduce heat to medium, and add the almonds.Cook until the liquid has evaporated, stirring frequently, which will take about 2-3 minutes. The liquid should turn into a sticky mess before it evaporates.
4. Remove the pan from the heat and transfer the nuts to the bowl with the sugar.Stir and make sure that they’re well coated.
5. Pour the almonds onto a Silpat or piece of parchment paper to cool. If you eat one warm, the almonds will still be soft, but don’t worry. Once completely cooled, the almonds and the coating become crunchy. Good luck on rationing them. :)
Nutrition Information:
covered percent of daily need
