Spicy maple candied almonds recipe
A recipe for maple candied almonds with warming spices of cinnamon, cumin, parika and cayenne & rosemary.
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Ingredients
- ½ cup sugar
- 1/3 cup water
- 3 Tbs maple syrup
- 1 cup almonds
- ¾ tsp salt
- ½ tsp cinnamon
- 1/4 teaspoon cumin
- ¼ tsp paprika
- 1/8 – ¼ tsp cayenne
- 1 Tbsp finely chopped rosemary
Instructions
- In a medium-sized pot add the water, sugar, and maple and bring to a simmer.
- Cook for about 5 minutes until the water has dissolved and the syrup has started to thicken slightly.
- Add the nuts and continue cooking stirring regularly until the liquid eventually evapourates and the sugar crystallizes into a solid form.
- Keep the pot on a low heat until the sugar dissolves again. At this point add all the spices and the chopped rosemary. Stir to ensure its thoroughly coated for a minute or so.
- Spread the candied nuts onto a tray lined with paper and allow to cool. Add a sprinkle of rosemary leaves and sea salt to garnish.
- Store in a sealed jar.
Notes
Storage Instructions
These almonds keep best in a sealed glass jar. Once completely cooled, store them in a cool, dry place for up to 2 weeks. For longer storage, keep them in the fridge for up to a month, or freeze in airtight bags for up to 3 months.Servings: 6