Maple Cinnamon Roasted Almonds

These roasted almonds, flavoured with sweet maple syrup and spicy cinnamon, are quick and easy to prepare and taste delicious.

By Liz Pearson


2 cups (500 mL) whole almonds
1/4 cup (60 mL) maple syrup
2 teaspoons (10 mL) canola oil
2 teaspoons (10 mL) vanilla
1 tablespoon (15 mL) cinnamon


Roast the almonds on a large square baking sheet at 350ºF (180ºC) 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.

Serves 8 people
Serving size: 1/4 cup (50 mL)

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Nutritional information

Calories 245
Total fat 19 g
Saturated 1.5 g
Monounsaturated 12.1 g
Polyunsaturated 4.6 g
Protein 8 g
Carb 15 g
Cholesterol 0 mg
Fibre 4.7 g
Calcium 104 mg
Magnesium 99 mg
Sodium 1 mg
Potassium 283 mg
Vitamin E 9.3 mg

Average: 2.8 (23 votes)

Recipe courtesy Almond Board of California

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