Maple Cinnamon Roasted Almonds
2 cups Mandelin Natural Whole Almonds
1/4 cup maple syrup
2 teaspoons canola oil
2 teaspoons vanilla
1 tablespoon cinnamon
Roast the almonds on a large square baking sheet at 350ºF for 15 minutes.
Take the almonds out of the oven.
In a saucepan, mix together the maple syrup, canola oil, vanilla and cinnamon. Heat at medium just until the mixture starts to boil. Add the roasted almonds to the saucepan. Toss until the almonds are evenly glazed and covered with the syrup mixture.
Cover the baking sheet with parchment paper. Spray with vegetable oil. Spread the maple almond mixture onto the parchment paper and let cool.
Enjoy the same day or store in an airtight container in the refrigerator to enjoy throughout the week.
Developed by Liz Pearson for Almond Board of California