I first had candied almonds a few weeks ago. I saw some recipes out there with 1 1/2 cups of sugar for 1 1/2 cups of almonds. Instead of 24 tablespoons of sugar, we have these, with 5 tablespoons. I hope other people like them without all the sugar! I came up with this recipe and haven’t tried any other ones, so I can’t compare these with other candied almonds. I don’t even know if they qualify as candied almonds but they are delicious, whatever they are.
I had to make these three times before I finally got a picture. I tried taking pictures the first two times, but they were so good I couldn’t stop eating them. It was pathetic! Three cups of candied almonds in two days… gone! Yikes.
The maple flavor is really, really subtle. The cinnamon flavor is definitely more apparent, but they’re not overly cinnamon-y.
Have I mentioned I dislike almonds? I do. But not these. These are just… evil. I kind of regret ever trying them because I have no self control around them.
Maple Cinnamon Candied Almonds
Yields: 1 1/2 cups
Prep Time: 15 min | Cook Time: 20 min | Ready in: 35 min
- 1 1/2 cup (225 grams) almonds
- 3 tablespoons coconut or granulated sugar*
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 2 teaspoons water
- 1 teaspoon canola oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- I’ve made them with both types of sugar and the ones with coconut sugar were much better. They had a slight caramel-like taste and were crunchier than the ones with white sugar. I haven’t tried it with unrefined / raw / turbinado sugar, but since the crystals aren’t as fine as coconut sugar, I don’t know how well that would work out. If you use granulated sugar and they’re taking a long time to harden, stick them in the fridge.
- 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. :)