Maple And Almond Spread Recipes
MAPLE GLAZED ALMONDS
This cinnamon almonds recipe is perfect to make and serve as party snacks, to bring to a potluck, to give as edible holiday gifts, or just for snacking on at home. These maple almonds are made with no eggs, making them vegan. They're slightly sweet, with a hint of warm cinnamon, plus, they're easy to make and once you eat one, you won't be able to stop!
Provided by Gwen Leron
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F (165°C)
- Prepare a baking sheet by lining with parchment paper. Set aside.
- Combine maple syrup, cinnamon, nutmeg and salt together. Whisk well so spices are incorporated well into the syrup.
- Pour over almonds and stir. Make sure all almonds are coated well.
- Place in a single layer on baking sheet.
- Bake for 20 minutes.
- Remove from oven and let cool on sheet.
- When cooled completely, put into an air-tight container.
Nutrition Facts : ServingSize 0.25 cup, Calories 191 kcal, Carbohydrate 11 g, Protein 6 g, Fat 15 g, SaturatedFat 1 g, Sodium 18.3 mg, Fiber 4 g, Sugar 5.7 g
MAPLE AND ALMOND SPREAD
An original, easy-to-make recipe that adds the special taste of maple to almond butter. Spread generously on your favourite bread.
Categories Recipes with Maple Syrup
Yield 1 portion
Number Of Ingredients 3
Steps:
- Mix all ingredients using a whisk until smooth.
- Refrigerate.
- Tastes delicious on country-style bread!
MAPLE ROASTED ALMONDS
This was posted in our local newspaper's "Food" section. I couldn't resist, and had to add this to my cookbook. From: The Ottawa Citizen, Dec. 10/ 2003
Provided by Nat Da Brat
Categories Lunch/Snacks
Time 30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 350 F.
- Toss almonds with maple syrup and salt.
- Add oil last, and toss to coat.
- Spread coated almonds on baking sheet lined with parchmment paper.
- Bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes.
- Be careful not to let them burn, which can easily happen with maple syrup.
- Let cool on pan.
- Break apart any clumps while still a bit warm or the sugar will crack off.
- When completely cool, store in airtight container at room temp.
- Keeps 1 month.
Nutrition Facts : Calories 961.6, Fat 75.9, SaturatedFat 6, Sodium 2330.5, Carbohydrate 55.2, Fiber 16.9, Sugar 30.8, Protein 30.4
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