Snack Time: Maple Sea Salt Roasted Almonds
There's something magical about the sweet, rich aroma of roasted almonds that always makes us think of steam swirling around street-cart vendors in the winter, or fancy kiosks in the mall selling fragrant cellophane bags of these little goodies. They remind us of something you'd treat yourself to or receive as a gift. If your pantry is stocked anything like ours, you may even have all the ingredients to make these treats already, but even if a shopping trip is required, this four-ingredient beauty won't break the bank. The only real secret to getting these crunchy, candied nuts just right is one we'll share with you now…always toss them in syrup first, then vegetable oil separately. That's it! The oil resists mixing with the liquid in the syrup and forms a kind of coating on the outside. The result? Perfectly crunchy, not sticky, addictive & delicious roasted nuts every time.
Once you know how easy these almonds are to make ahead of time, you can discover how amazing they are on top of hearty salads, warm Brie drizzled with maple syrup, breakfast bowls of grains or Greek yogurt, chopped and sprinkled on ice cream…you name it! Our favorite way to eat them is straight out of the bag. If you never know what to serve at a party, this recipe will make you look like an entertaining genius. Set out a few pre-dinner bowls of these to satisfy hungry guests the next time you're hosting. Like all good salty-sweet things, these roasted almonds are great before or after dinner. You could just as easily end the meal with passed bowls of them and call it dessert. Happy snacking!
- 3 cups whole almonds
- 1⁄4 cup real maple syrup
- 1 teaspoon sea salt
- 1 tablespoon vegetable oil
- Preheat oven to 350 F, and line a baking sheet with parchment paper.
- In a mixing bowl, toss almonds with maple syrup and half the salt.
- Add vegetable oil, toss until thoroughly coated.
- Spread almonds in a single layer on lined baking sheet.
- Bake for 20 minutes until deep golden brown, stopping about halfway through to stir with a silicone spatula and sprinkle with remaining sea salt.
- Let cool slightly, then break apart any clumped-together almonds while still a bit warm.
- When completely cool, store in an airtight container for up to one month.
Originally featured on LaurenKelp.com