Smoky Maple Roasted Almonds
Crunchy, toasted almonds glazed with a savory-sweet blend of maple syrup and smoked paprika.
Recipe Author
Riff Kitchen@riffkitchen
Smoky Maple Roasted Almonds
Crunchy, toasted almonds glazed with a savory-sweet blend of maple syrup and smoked paprika.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 2 prep · 12 cook
- 14 min
- servings
- 4
- effort
- Easy
Chef's note
These are the ultimate pantry-friendly snack that comes together faster than a store-bought bag and stays fresh for days.
Method
7 steps · tap one to tick it off
Tips
Use raw, unsalted almonds. Already-roasted almonds burn before the glaze sets, and salted ones end up too salty with the sea salt.
Watch the last two minutes. Maple syrup goes from bubbling to burnt quickly. Pull the tray when the glaze is dark amber and smells nutty, not sharp.
Separate them as they cool. Stir once as they come out of the oven so the glaze does not glue them into one slab as it hardens.
Swaps
No smoked paprika? Chipotle powder, a little less, for smoke with some heat.
No sea salt? Kosher salt, the same amount, or table salt, a little less.
Storage
Fridge: No need to refrigerate. An airtight jar at room temperature keeps them crunchy for the week the recipe gives.
Freezer: 2 to 3 months for best quality. Thaw them in the closed container so condensation does not make the glaze sticky.
Serving: Serve at room temperature. If they soften, 5 minutes in a 180°C oven crisps them again once cooled.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Riff Assistant
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Chef's note
These are the ultimate pantry-friendly snack that comes together faster than a store-bought bag and stays fresh for days.
Instructions
Follow the steps to perfection.
Tips
Use raw, unsalted almonds. Already-roasted almonds burn before the glaze sets, and salted ones end up too salty with the sea salt.
Watch the last two minutes. Maple syrup goes from bubbling to burnt quickly. Pull the tray when the glaze is dark amber and smells nutty, not sharp.
Separate them as they cool. Stir once as they come out of the oven so the glaze does not glue them into one slab as it hardens.
Swaps
No smoked paprika? Chipotle powder, a little less, for smoke with some heat.
No sea salt? Kosher salt, the same amount, or table salt, a little less.
Storage
Fridge: No need to refrigerate. An airtight jar at room temperature keeps them crunchy for the week the recipe gives.
Freezer: 2 to 3 months for best quality. Thaw them in the closed container so condensation does not make the glaze sticky.
Serving: Serve at room temperature. If they soften, 5 minutes in a 180°C oven crisps them again once cooled.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix