I affectionately call my husband “The Evil Genius.” It may sound like an insult at first, so let me explain. Early in our relationship I asked the kind of playful geek question many of us have debated: “If Star Wars were real, would you join the Rebel Alliance or the Empire?”
I expected a loud “REBEL!” like I gave. Instead he cocked his head, thought for a moment and said, “The Empire. They have better technology.”
And just like that, I married into the Dark Side—because, apparently, the Dark Side was adorable. The “genius” part is easy to explain: he’s brilliant. He solves problems others can’t, programs giant machines, and can jury-rig almost anything to work. He once carried a golf club in an old car that stalled at stoplights because three firm taps to a specific spot under the hood would restart it without him leaving the seat. I love that man.
His favorite snacks are dried fruit and nuts—especially raisins and almonds. He snacks on them straight from the jar and loves them on salads more than almost anything else. I like making him happy, so for Valentine’s Day I made him a treat that would make his heart skip: Cinnamon Maple Candied Almonds. They’re simple to prepare, store well in an airtight container for weeks, and work equally well as a snack or a salad topper.
When our kids found the jar, it didn’t last long. My thirteen-year-old kept dipping in and sighed with every handful. “They taste like little cookies!” he said between bites. He was right: the blend of dark maple syrup and warm cinnamon forms a sweet, crunchy coating that’s reminiscent of a cinnamon-raisin cookie—only more maple-forward.
Oddly enough, those cookie-like candied almonds transform when used on a salad. Tossed over baby spinach with crumbled bleu cheese and a simple oil-and-vinegar dressing, the nuts stop tasting like cookies and become a perfect burst of sweet crunch that complements salty cheese and leafy greens.
About the maple syrup: I prefer a dark, robust maple syrup because it delivers a stronger maple flavor with less syrup. If you don’t have—or don’t love—maple syrup, you can substitute an equal amount of dark Karo syrup or use a brown sugar syrup made for pancakes. If using brown sugar in place of syrup, whisk the egg white with a tablespoon of water to get a similar coating texture.
Make a batch of Cinnamon Maple Candied Almonds for a loved one, for yourself, or for a houseful of snack-and-salad-loving stormtroopers. If your household resembles mine, consider doubling the recipe—evil is always hungry.
Cinnamon Maple Candied Almonds
Rebecca Lindamood
Ingredients
- 4 cups shelled whole, raw almonds
- 1 egg white
- 1/3 cup maple syrup *See Notes
- 1/3 cup raw or granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 250°F. Line a rimmed baking sheet with a Silpat or parchment paper (lightly spray parchment with nonstick cooking spray).
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In a small bowl, combine the sugar, cinnamon, and salt with a fork until evenly mixed.
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In a large bowl, whisk the egg white until very frothy. Whisk in the maple syrup until combined. Add the almonds and toss until they are completely coated in the egg-and-maple mixture. Sprinkle the cinnamon-sugar over the almonds and toss again to coat evenly. Spread the nuts in a single layer on the prepared baking sheet.
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Bake the nuts for 45 minutes to 1 hour, stirring every 15 minutes, until they feel dry to the touch. Let them cool to room temperature, stirring occasionally to break up clusters. Once completely cool, transfer to airtight containers and store at room temperature for up to a month.
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Serve as a snack, with dried fruit, or as a garnish on salads.
Notes
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use and your preferred nutrition tool.
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