How To Make Your Own Cinnamon Maple Candied Almonds

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 Preheat oven to 250°F. Line a rimmed baking sheet with a parchment (lightly spray the parchment with non-stick cooking spray.) In a small bowl, mix the sugar, cinnamon and salt together with a fork until it is evenly mixed.

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.

When they are completely cooled, transfer them to airtight containers -like mason jars- and store at room temperature for up to a month. Serve as a stand-alone snack, or with dried fruit or as a garnish on salads.

Notes *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