Maple cinnamon roasted almonds
Almonds roasted with maple syrup, cinnamon and a pinch of salt until glossy and crackly, a sweet-salty jar that keeps on your desk for two weeks.
- 30 min total
- 5 min hands-on
- Anyone can make this
- Serves 8
- About $0.63 a serving
- 230 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: It’s ready in 30 minutes, start to finish.
Ingredients
For 8 servings.
- 2 cups almonds, raw, whole
- 3 tbsp maple syrup
From your pantry
- 1 tsp ground cinnamon
- ½ tsp salt
Each serving has about 230 calories, 8 g protein, 13 g carbs and 18 g fat, and costs about $0.63 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the oven to 325°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the almonds with the maple syrup, cinnamon and salt in a bowl until they’re all shiny.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread them on the pan in one layer.
for 15 to 18 minutes, halfway, until the almonds smell toasty and the coating looks dry.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 17 min
Dolly’s tip: Let one cool for a minute and bite it. It should crunch all the way through.Let them cool completely on the pan, about 20 minutes, then break apart any that stick together.
Timer: 20 min
Dolly’s tip: They feel sticky while hot and turn crackly as they cool.Keep them in a sealed jar at for up to 2 weeks.
Room temperature. It means letting something sit out until it’s no longer fridge-cold, about 30 to 60 minutes for butter or eggs. It helps things blend smoothly, but never leave raw meat out over 2 hours.
How you’ll know: It feels cool, not cold, and butter dents easily when you press it.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
