Cinnamon Maple Candied Almonds

Maple Cinnamon Candied Almonds from Foodie with Family

I often refer to my husband as ‘The Evil Genius’ and realized that maybe to some that sounds like an insult. Let me explain this little term of endearment. When he and I were dating, I posed a question that has probably been asked in one form or another by many geeks the world over: “If Star Wars was real life, would you be part of the Rebel Alliance or the Empire?”

I expected the answer to be a solid “REBEL!” like mine was. Instead, he cocked his head to the side, looked thoughtful for a moment and replied, “The Empire. They have better technology.”

I married into the Dark Side, people, ’cause the Dark Side was cute.

The ‘genius’ part of it is pretty self explanatory. My husband is just plain brilliant. He solves problems other people can’t solve. He programs giant machines to do robotic things. He can rig ANYTHING to work. Seriously. He used to carry a golf club in an old car that used to stall at traffic lights because he figured out that three sharp raps to the upper right quadrant of the hood with that golf club would start the engine back up without him having to get out of the car. I love that man.

My sweet Evil Genius’s favourite snacks are dried fruit and nuts. Specifically, he loves raisins and almonds. He likes to munch them straight from the jar and he looooooooves to put them on salads. He would rather have a salad covered in almonds and raisins than just about anything else in the world.

And I’d rather make him happy than just about anything else in the world, so for Valentine’s Day, I made him a snack that will make his heart go pitter pat (and Hey! Almonds! Heart healthy!! Healthy pitter patting!) with joy. I made him Cinnamon Maple Candied Almonds. This simple to make treat is delicious, lasts for weeks in an airtight container, and is great for straight up snacking or garnishing salads. My darling even chopped a handful of them and tossed them into his morning oatmeal with a fistful of raisins. Happy sounds ensued.

Once the kids discovered the jar of Cinnamon Maple Candied Almonds, it was all over. My thirteen year old stood over the jar and kept dipping his big paws in repeatedly. He kept sighing happily as he ate them. When he finally came up for air, he said, “I can’t help myself! They taste like little cookies!”

He’s right, really. The rich maple syrup and fragrant cinnamon form a sweet, crunchy crust around the roasted almonds that is kind of like a cinnamon raisin cookie, but mapley. And as odd as it might sound, when tossed onto a spinach salad with crumbled bleu cheese and oil and vinegar, the roasted candied nuts stop tasting like cookies and instead provide the perfect little burst of sweetness and crunch.

Let’s talk maple syrup choice for a moment. I prefer to use a dark, strong maple syrup because it takes less syrup to impart a oomphy maple flavour. If you’re not a hard-core maple syrup fan, you can substitute dark Karo syrup or brown sugar in equal parts for the syrup.

Make a batch of Cinnamon Maple Candied Almonds for your sweetie or yourself today. Or if you’re like me and you’re feeding a bunch of snack and salad loving stormtroopers, you might want to consider a double batch. Evil is always hungry.

5 from 1 reviews
Cinnamon Maple Candied Almonds
Rich maple syrup and fragrant cinnamon form a sweet, crunchy crust around roasted almonds that tastes reminiscent of a cinnamon raisin cookie, but mapley. And as odd as it might sound, when tossed onto a spinach salad with crumbled bleu cheese and oil and vinegar, the roasted candied nuts stop tasting like cookies and instead provide the perfect little burst of sweetness and crunch.
  • 4 cups shelled, whole, raw almonds
  • 1 egg white
  • ⅓ cup maple syrup (*See Notes)
  • ⅓ cup raw or granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  1. Preheat oven to 250°F. Line a rimmed baking sheet with a silpat or parchment (lightly spray the parchment with non-stick cooking spray.)
  2. In a small bowl, mix the sugar, cinnamon and salt together with a fork until it is evenly mixed.
  3. In a large mixing bowl, whisk the egg whites until very frothy. Whisk in the maple syrup until it is evenly mixed. Toss in the almonds until they are completely coated with the egg/maple syrup mixture. Sprinkle the cinnamon sugar over the top and toss again to coat evenly. Spread the nuts in a single layer on the silpat or sprayed parchment lined sheet.
  4. Bake the nuts for 45 minutes to 1 hour, stirring every 15 minutes, until the nuts are dry to the touch. Let them cool to room temperature, stirring occasionally to break them up. When they are completely cooled, transfer them to airtight containers -like mason jars- and store at room temperature for up to a month.
  5. Serve as a stand-alone snack, or with dried fruit or as a garnish on salads.
*If you cannot find maple syrup or aren't a fan, substitute an equal amount of dark karo syrup or brown sugar. If you use the brown sugar, whisk the egg white with a tablespoon of water. Tada!



  1. says

    Doesn’t sound odd at all, about the salad. There was this little local sandwich, soup and salad joint in California that I used to eat at once in a while. Jumbo salad of spinach, chicken, avocado, tomato, onion, cheese, light mustardy dressing, and extra extra caramelized walnuts on top. They made them continuously in-house. Nothing like it. Miss that place!

    These almonds – fantastic. I can think of quite a few in-laws and family who would love a jar. Saving.

  2. says

    I’m always in awe at what my husband is capable of too. I’ve never seen something he couldn’t fix, or figure out. Lucky us girls! I love almonds and the thought of adding cinnamon and maple syrup to flavor them. Makes me want to run out and buy some raw almonds right now! Happy Valentine’s Day to you two love birds :)

  3. Lynette says

    Haha! My boyfriend is a full on fan of the dark side – he keeps thinking there is a way to harness the technology for lightsabers, and one day he can master the Vader death squeeze choke hold…(and I might have scared him slightly with my own evil tendencies when playing Star Wars on the wii, and finding out I could use Darth Vader to choke hold a Wookie until it’s neck broke…apparently I found this neat and was laughing manically, lol)

    I wonder if I could use this for pecans….there used to be this fantastic place in goldsboro that had this salad called “The Fruity Nutty Salad” with spinach, blue cheese, strawberries, red onion, mixed greens, and candied pecans…with a raspberry vinagrette…that was almost like a raspberry smoothie from the fresh berries. They also made a killer peanut butter cookie where the filling inside the cookie was like a glob of peanut butter that was somehow encased entirely in a cookie….wow I’m hungry now…sigh. I’m still on the search for the perfect peanut butter cookie recipe – peanut buttery and slightly chewy. Boyfriend is a fan of them, and most of my experience has always been the fail safe chocolate chip butterscotch cookie that I’ve made. Anyone have a good recipe?

  4. says

    Hi there! I found your blog recently and it is great! Your posts are so fun to read. Thanks for sharing this delicious recipe! I have used it a few times this week actually. I used it (altered a tiny bit) to suit a summer salad I made and added them to a Chicken Salad Croissant recipe too! They are delish. Just wanted you to know that I put a link from my post to your page. :) Swing on over to my blog if you get a minute too! Have a happy summer.

  5. Gwenne says

    I made these tonight and they turned out perfectly! Just enought sweetness to make you want more..therefore super addictive 😉
    Thanks so much for the great recipe…and Merry Christmas :)


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