Ten minutes in the oven. That is all. Slivered almonds coated in maple syrup, brown sugar, cinnamon, ginger, and coarse sea salt come out lacquered and crunchy. They harden as they cool on the baking sheet. Keep a container of these on the counter and they disappear faster than any other snack in the house. Good in oatmeal too, or scattered over yogurt, but mostly just eaten by the handful before you get to any of that.
How to Make Sweet and Salty Maple Almonds
Even coating
Toss the almonds with maple syrup first, then add the dry sugar mixture and toss again. This two-stage coating gets the spices to stick rather than falling off onto the baking sheet. Spread into a single layer before baking.
Watch the last two minutes
Sugar burns fast at 350°F and the window between done and scorched is narrow. Pull the almonds when they look barely golden. They will darken slightly more as they cool and the sugar sets. 
Cooling properly
Leave them on the baking sheet undisturbed until fully cool. Stirring while warm breaks the coating before it hardens. Once set, break apart any clusters and store in an airtight container.
Sweet and Salty Maple Almonds
- Total Time: 15 minutes
- Yield: Makes 1 cup 1x
- Diet: Omnivore
Description
Sweet and salty almonds with a hint of spice. The perfect crunchy snack for an energy boost!
Ingredients
- 1 cups (237 ml) slivered almonds
- 1/4 cup dark brown sugar
- 1 tablespoon coarse sea salt
- 1 teaspoon ground cinnamon
- 1/4 tsp ground ginger
- 2 teaspoons pure maple syrup
Instructions
- Preheat the oven to 350°F (177°C).
- Place the slivered almonds in a large bowl and set aside.
- In a smaller bowl, combine the sugar, sea salt, cinnamon, and ginger and mix well.
- Toss the almonds with the maple syrup until coated evenly, then add in the sugar mixture and toss to coat.
- Spread the almonds on a baking sheet in an even layer and transfer to the oven.
- Bake for 10 minutes, or until the almonds have browned.
- Remove from the oven and let cool.
- When cool, break up any crusted sugar and transfer the almonds to an airtight, sealed container for storage.
Notes
- For a deeper maple flavor, use Grade A or B maple syrup.
- To prevent burning, watch the almonds closely during the last few minutes of baking.
- Store in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
Frequently Asked Questions
Can I use whole almonds instead of slivered?
Whole almonds work, but they will need a few extra minutes in the oven to toast through. Slivered almonds coat more evenly and crisp up faster.
Can I substitute the maple syrup with honey?
Honey will work as a binder, but it has a different flavor profile. Maple syrup gives a distinct caramel sweetness that pairs better with the cinnamon and ginger.
How should I store these almonds?
Keep them in an airtight container at room temperature. They stay crisp for about a week. Avoid the refrigerator, as moisture can soften the sugar coating.
