Ingredients
Scale
- 1/3 cup raw (turbinado) sugar – can sub white or brown sugar
- 2 – 3 teaspoons cinnamon – or part cinnamon, part pumpkin pie spice
- 3/4 teaspoon salt
- 1 egg white
- 1/3 cup real maple syrup
- 1 – 2 teaspoons vanilla
- 4 cups whole almonds (shelled)
Instructions
- Preheat oven to 250 F. Line a large rimmed baking pan with silicon baking mat or parchment paper.
- In a small bowl, stir together the sugar, cinnamon and salt.
- In a large bowl, use an electric mixer to whip the egg white until it’s white and frothy, but still liquid. Slowly add the maple syrup and vanilla, beating to incorporate them into the mix.
- Pour the almonds into the large bowl and stir until all the almonds are fully coated. Add the cinnamon sugar mixture, a bit at a time, stirring between additions.
- Pour the almonds onto the prepared baking sheet, including any liquid that remains in the bowl. Use a spatula to spread them out fairly evenly. Bake at 250 F. for 1 hour, stirring every 15 minutes. Let cool completely before eating.
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Almonds, Cinnamon, Maple, Gluten Free, Heart Healthy