Maple almonds make for a vegan-friendly dessert and protein-packed snack. This post will show you how to make these crunchy bites of maple sweetness, in just 5 minutes!
Almonds are deliciously healthy...so why not dazzle them up with some maple syrup?
No reason not to! I'm glad you're with me on this one.
Now, I don't have the best track record for roasting nuts...I tend to burn the dang things all the time. There's something about having to stay right by the oven, constantly ready to toss them, that doesn't jive well with me. So, imagine my excitement when I realized sugared almonds could be made on the stove! That sounded MUCH easier/ right up my alley.
I like my easy alleys.
Perhaps an even easier alley would involve simply purchasing them from the store. BUT most have refined sugar. And what do we say to refined sugar? Go away! These maple almonds can be enjoyed fully, knowing that only two naturally superb ingredients are involved.
What Are Maple Almonds?
Maple Almonds are basically almonds that are glazed with maple syrup. Simple! This technique makes them crunchy and just slightly sweet. You might even add some cinnamon and nutmeg.
What I really love about these maple coated almonds is that they're an easy and vegan-friendly snack! Everybody can enjoy 'em. I've made them for my friends before and it's always a complete hit.
They even ask me where I bought them...I'm like, not to brag but I just made these!
Should I Use Roasted or Raw Almonds?
Use raw almonds as opposed to roasted almonds. While you won't get quite as much of a crunch with the raw almonds, they will have the best overall flavor and will release just the right amount of moisture to make this recipe work perfectly.
If you're looking for that one-of-a-kind crunch, your best bet will be to actually roast them yourself. But, let me remind you that we're in the easy alley (which also happens to be very tasty).
Are Maple Almonds Healthy?
As a matter of fact, maple almonds are healthy! Mostly because almonds are packed with the good stuff. In fact, an ounce (28-gram) serving of raw almonds contains the following:
- Fiber: 3.5 grams
- Protein: 6 grams
- Fat: 14 grams (9 of which are monounsaturated)
- Vitamin E: 37% of the RDI
- Manganese: 32% of the RDI
- Magnesium: 20% of the RDI
- They also contain a decent amount of copper, vitamin B2 (riboflavin), and phosphorus.
Maple almonds make a great alternative dessert because, as they mentioned, they are free of refined sugars. Which is a rarity in dessert land.
*Not only does refined sugar increase your risk of obesity but it also leads to diabetes and even heart disease.
Which Maple Syrup Should I Use?
Choose a pure maple syrup that uses natural sap. Because if it's not using natural sap, it likely contains 50g of added sugar per serving. Which is against the whole point of this post! Many brands of maple syrup are rich in minerals and antioxidants but it still depends on which one you use As a rule of thumb, I usually go for the darker syrups because they're packed with more nutrients and the flavor is rich
Why Did My Almonds Become Chewy?
Do you know how much I love this snack? The first time I made them and I wanted to eat them up ASAP! Not only did I semi-burn my tongue but I also noticed that were chewy (which I wasn't expecting at all).
So lesson learned, it's important that you wait for your maple almonds to cool completely. Patience is key because they will most likely be soft if you don't leave them alone. Rest assured, they'll be perfectly crunchy after cool-down!
Do I Need a Cast Iron Skillet?
Not at all! If you search the internet you'll see some people suggesting you need a cast-iron skillet to make these maple almonds. But listen, I've made my almonds (every batch) with just a simple non-stick pan. As you know, maple syrup can get quite sticky so it's much better if you use a pan that's non-stick. Easier cleanup!
Can I Use Other Nuts?
This maple almond recipe works with any combination of nuts. So if you don't love almonds, you can try out these alternatives instead!
- Pecans
- Cashews
- Peanuts
- Walnuts
- Macadamia
I made maple pecans to pair with my Easy Pumpkin Ice Cream. Highly recommend.
How To Make Maple Almonds?
It only takes 3 simple steps to whip up maple almonds...
- Heat a pan over medium heat
- Mix the almonds and 3 tbsp. of maple syrup.
- Give them a good stir (keep it pretty constant) until you see the maple syrup crystalize.
And voila! There you have it!
How To Store Maple Almonds?
Before you even think about storing these sweet bites of maple goodness, make sure that your almonds have cool completely. You don't want any residual moisture in the nuts that can make them sticky and moldy, right?
Once cooled, store them in an air-tight container for up to a week at room temperature. The sooner you consume them the better (no way they last more than 3 days in my family)!
More Healthy Snack Recipes
If you love nuts you might just LOVE my Fig, Pistachio & Goat Cheese Salad. Additionally, here's some more healthy snack recipes you can enjoy with the entire fam:
- Healthy After School Snacks
- Flaxseed Apricot Bars
- Easy Homemade Baked Pita Chips
- High Protein Snacks For Weight loss
- Healthy Homemade Popcorn
5-Minute Maple Capted Almonds
Equipment
- Skillet
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 cup raw almonds
- 3 tablespoon pure maple syrup
Instructions
- Heat a pan over medium heat.
- Add the almonds and 3 tbps maple syrup.
- Stir the almonds pretty constantly and you'll start to see the maple syrup crystalize and coat the almonds in a crystalized coating.
- This should take about 5-8 minutes.
Nutrition
This post contains affiliate links for products I use regularly and highly recommend.
Colleen
These look delicious, but I'm confused: The ingredient list calls for 3 T of syrup but the directions only use 1. Which is correct?
Jen Moderator
Hi Colleen, you're totally right - we have a mismatch! Spoke with Lacey and it should be 3 T. We updated this in the recipe. Thank you for catching & commenting! -Jen
Colleen
Thanks for the clarification. Looking forward to whipping up a batch! Of note, it also says only 1 tablespoon of syrup in the "how to make" section of the content.
Kaitlyn Gainer
I used a cast iron skillet and added cinnamon. Came out well! You have to keep stirring the whole time and get passed the “sticky” phase and it will begin to dry. Also, make sure you are using 100% real maple syrup. I think the fake stuff would not work.
Steph
It came out perfectly!
Pat
followed recipe but the sugar did not crystalize. the sugar mixure remained a sticky coating on the almonds even though the mixture was nearly gone in the pan. So the batch cooled and dried on the baking sheet and looks like a soft version of peanut brittle.. It is very mseesy to brak apart into smaller chunks and I am Very disappointed in my efforts but glad I tried this receipe before making a bigger batch for holiday gifts
Roberta
I just made these almonds and they came out perfectly. Very easy, look beautiful too. My husband love these to snack on.
Lynda Beach
I make these very year for Christmas gifts. I cook 1 lb at a time on top of stove in a large dutch oven type pot (wide bottom). I don't add brown sugar but might try that. Once they crystallize, I keep stirring until the sugar starts to melt again - never stop stirring until the almonds are coated with a syrup that feels like satin and the nuts are shiny. Then, turn onto a baking sheet (lightly buttered) and separate as best you can. I sprinkle with colored nonpariels. When transferring to cookie pan, I have it sitting on the stove, next to the pot. I carefully tilt the pot and empty onto the cookie sheet. Run very hot water into the pot and the sticky mess melts away. Also, never use non stick pot or utensils. I use a wooden spoon. And, the mixture is very very hot - allow to cool, break apart and store in cookie tins. Don't touch hot almonds!!
Bobbi Jones
Do not cook on mediums high heat!! Burnt almonds are all that came from my attempt. Possibly because I have a gas stove. NOT sure.
Jen
Totally burned, didn’t crystallize at all and I followed the recipe to a T. I’ve been cooking for 20 years and never have problems when I follow recipes on Epicurious, FN, Martha Stewart. Always seem to run into problems when I follow recipes on random blogs though.
Dottie
Tried it...cooked for 15 minutes stirring constantly. Never crystallized, just nicely coated.
Dustin
love this snack too 🙂
Margaret
I roast nuts in a 225 or 250 oven. Only way I can keep from burning them. I discovered that cinnamon does not need sugar. I roast my raw almonds coated in a small amount of coconut oil sprinkled with the tiniest bit of salt. This is one of the few times I use fine salt instead of kosher. When they are about 75% done, make sure they are all coated with the coconut oil and then sprinkle them with cinnamon until they are totally coated. Stir them around then sprinkle again. Put them back in the oven and turn the oven off. By the time the oven cools the almonds will be perfect.
Lacey Baier
Yes! I will totally try this, Margaret. Thank you 🙂