Spicy Maple Cinnamon Roasted Almonds
Almonds tossed in a mix of spices and maple syrup before roasting are a great way to kick off any holiday party. Sweet with a tiny bit of heat make these Maple Cinnamon Roasted Almonds a crunchy snack that’s incredibly addictive.
Almonds are a staple at my house. I like to buy a gigantic bag of raw almonds at Costco and work my way through it pretty quickly. They’re great for adding protein to smoothies, adding crunch to yogurt, easy snacks on the go.
They’re simple and quick and a good way to avoid the bag of chips that may or may not be hidden somewhere deep in a corner of my kitchen. Almonds can be a lifesaver of sorts.
Other than their buttery nature and crunch….there’s not much to them flavor wise. So, here I am giving almonds a little holiday flare.
MAPLE CINNAMON ROASTED ALMONDS
Roasted almonds are easy to make and even easier to add extra flavor to keep them interesting. I used maple syrup to create a crunchy caramelization that’s sweet and satisfying. If you don’t want to use maple syrup you can substitute with honey for an interesting take on honey roasted almonds.
Almonds are the most popular tree nut and can be grown all over the world. They’re nutrient dense and contain loads of healthy fats, fiber, protein, magnesium and vitamin E.
They’re a great snack to help with weight loss because they help keep hunger at bay. Some health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels.
HOW TO ROAST ALMONDS
This Cinnamon Roasted Almond recipe is really quick to make…which is fantastic because they’re great for impromptu visitors during the holiday season.
They also make a great homemade gift for hostesses….or yourself.
To make them:
Preheat the oven to 350˚F.
Arrange the almonds in a single layer on a baking sheet lined with parchment.
Roast the almonds for 5-7 minutes.
Whisk the olive oil, maple syrup, cayenne and cinnamon together.
Transfer the almonds to a bowl.
Pour the syrup over the almonds and toss to coat.
Spread the almonds on the baking sheet again.
Roast the almonds for 18-20 minutes or until they turn a deep reddish brown.
Cool the almonds on the baking sheet.
Store in an airtight container for up to 2 weeks.
INGREDIENTS YOU WILL NEED
Of course, you’ll need almonds to make cinnamon roasted almonds but you’ll also need cayenne pepper, cinnamon, maple syrup and sea salt. And olive oil but that doesn’t really count flavor wise, in my opinion. That’s all and you probably have everything you need in the pantry right now. Go check. I bet I’m right. I’ll wait right here.
TO SOAK OR NOT TO SOAK
For this recipe, I don’t soak the almonds before I roast them. Some people stand by the soak before roasting method but, when I can, I like to shorten the process of roasting almonds.
Soaking almonds beforehand just helps remove the skin of the almond which is said to make it difficult for your body to absorb nutrients due to tannins in the skin. Since we’re basically making candied almonds here…..we can leave the skins on. It does help the maple coating adhere to the almond more easily.
HOW TO STORE THEM
Roasted almonds will last approximately two weeks in an airtight container at room temperature. But they won’t last that long, I’m warning you.
HOW TO SERVE THEM
We LOVE roasting almonds in the oven to snack on but they’re also brilliant on individual cheese boards for family movie night. OR use them as part of your charcuterie board for the holidays. They pair exceptionally well with so many different cheeses.
MORE EASY SNACK RECIPES
If you like these roasted almonds, you will also LOVE these Candied Walnuts. They’re also just as quick and simple to make.
Or try these chocolate covered nut clusters….they’re made in the slow cooker!!!!
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Get the Recipe: Spicy Cinnamon Maple Roasted Almonds
- 2 cups raw almonds
- 1 teaspoon olive oil
- 1/4 cup maple syrup
- 1 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon sea salt flakes, I used Maldon
- Preheat oven to 350 degrees.
- Spread the almonds on a baking sheet in a single layer and bake for 5-7 minutes.
- While the almonds are baking, whisk together the olive oil, syrup, cayenne and cinnamon in a large bowl.
- Transfer the almonds to the bowl and toss to coat. Line the baking sheet with parchment and pour the almonds onto the parchment. Using a spatula, spread the almonds out in a single layer and return them to the oven.
- Bake the almonds for 18-20 minutes or until they turn a deep reddish brown. Allow the almonds to come to room temperature on a baking sheet and store in an airtight container until ready to serve.