These roasted almonds make fun healthy snacks as well as movie "munchies" and party appetizers. I especially like making these around the autumn and winter holidays. Feel free to add a little bit of cinnamon or nutmeg to spice up your almonds.
Makes about 8 cups
- 8 cups raw whole almonds
- 4 T. melted dairy-free soy margarine
- 1 cup maple syrup, preferably Grade B
- 1 t. coarse salt
1. Preheat the oven to 375 F. Line a rimmed baking sheet with parchment paper.
2. Place the almonds in a large bowl. In a small mixing bowl, combine the melted dairy-free soy margarine and maple syrup, whisking until well combined. Pour the maple mixture over the almonds, stirring well with a wooded spoon or spatula until the nuts are evenly coated. Spread the almonds onto the prepared baking sheet, and sprinkle with the salt. Bake for 35 to 40 minutes, rotating the baking sheet and stirring the nuts half-way through to ensure even roasting. Allow the almonds to cool completely on the baking sheet on a wire cooling rack, then transfer to an airtight container. Maple Roasted Almonds will keep for 1 week in an airtight container at room temperature.