Maple and Cayenne Roasted Almonds
Maple and Cayenne Roasted Almonds are a delightful combination of sweet and spicy, making them an ideal paleo snack. These roasted almonds are simple to prepare, using maple syrup for sweetness and cayenne pepper for a kick. Perfect for satisfying those mid-afternoon cravings or as a treat to share with friends.
Servings: 10 serves
Calories: 200kcal
Cost: $8
Equipment
- Large baking tray
- Parchment paper
- Mixing bowl
Ingredients
- 250 grams raw almonds
- 3 tbsp high-grade maple syrup
- 2 tsp olive oil
- 1 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
Instructions
- Preheat the Oven: Preheat your oven to 180C (350F / Gas mark 4). Line a large baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Mix the Coating: In a bowl, combine the maple syrup, olive oil, cinnamon, cayenne pepper, and sea salt. Mix well until the ingredients are fully blended.
- Add Almonds: Add the raw almonds to the bowl and toss them in the mixture until they are evenly coated. Ensure each almond is well covered to maximize the flavor.
- Spread on Baking Tray: Spread the coated almonds out on the prepared baking tray in a single layer. This helps them roast evenly. If necessary, cook in two separate batches to avoid overcrowding.
- First Roast: Place the tray in the oven and roast the almonds for 5–6 minutes.
- Shake and Continue Roasting: After the initial roasting period, remove the tray and give it a shake to turn the almonds. Return the tray to the oven and roast for an additional 5–6 minutes until they turn golden brown.
- Cool and Serve: Once roasted, remove the almonds from the oven and let them cool completely on the tray. This allows the coating to harden and become crunchy.