Almonds are one of my go to snacks, they are portable, energy dense and have a longer shelf life than most fresh food. They are good sources of fiber, protein, vitamin E, and minerals like copper and magnesium. I always have bags of them stashed around everywhere and sometimes I like to dress them up a little. The secret to getting the right texture for these is the egg white in the coating.
Candied Cinnamon Almonds
Prep time
Cook time
Total time
Serves: 8
INGREDIENTS:
- 2 cups almonds
- ¼ cup maple syrup
- 1 egg white
- 1 tablespoon cinnamon
- 1 tablespoon palm sugar
- ½ teaspoon allspice
- 1 dash of sea salt
DIRECTIONS:
- Preheat the oven to 300°. In a medium sized bowl whisk the egg white until slightly frothy then add the maple syrup, cinnamon, allspice and sea salt and continue to whisk until evenly combined. Fold in the almonds and stir until they are evenly coated. Pour the nuts onto a parchment lined baking sheet and bake for 30 minutes, stirring every 10 minutes. Remove from the oven, stir in the palm sugar (adds texture and an extra layer of caramelly flavor) and set aside to cool. They will not become crunchy until they are fully cooled.
Made this recipe tonight and loved it! Used pecans instead of almonds. It wasn’t too sweet and I can still taste the flavor of the pecans. Love everything from the lower baking temperature, level of sweetness, and texture. The husband also loved it. Thanks for sharing!
I’m so glad you liked it, good idea using pecans! 🙂