A place to share a little about my crazy life filled with food, friends, faith and freedom.

Monday, December 16, 2013

Maple Cinnamon Almonds

Hi y'all. It is almost Christmas, woot woot. Just last week I finally finished up my first semester of college and headed back to my good ole Kentucky home for the break. I am so, so happy to be back with my family. I missed them so much while away at school. I hope you all are enjoying quality time with your precious family during this holiday season.

One of the very first things I did upon getting home was to run back into the kitchen!- Starting with roasted maple and cinnamon almonds. Yuummm. These were tasty! 

These delicious things came about in an attempt to make Running to the Kitchen's  homemade almond butter. Sadly... Lots of almonds + a not so big food processor= *sigh* However, I still got a yummy snack out of it, so no tears were shed (just a few bouts of frustration.) Soooo, on that note...here ya go! Enjoy :) and Merry almost Christmas! 

Maple Cinnamon Almonds

Prep Time: 10 minutes 
Cook Time: 10 minutes 

  • 1.5 cup raw almonds 
  • 2.5 tbsp real maple syrup (none of that Mrs. Butterworth stuff!)
  • .5 tsp sea salt 
  • .5 tsp cinnamon 
  • .5 tsp vanilla extract 
1.) Preheat oven to 350 degrees. Line baking sheet with parchment paper. 
2.) Combine almonds and syrup in a medium bowl and toss until covered. 
Spread out almonds on baking sheet.
3.) Bake for 12-15 minutes
4.) Remove almonds and immediately transfer to a bowl. 
Add salt, cinnamon, and extract to bowl and toss once more. 
5.) Allow almonds to cool and then cover for keeps. 


adapted from Running to the Kitchen 

Printable Page Here!

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