Curried Roasted Almonds
This Curried Roasted Almonds recipe is made with maple syrup and spices for a flavorful spicy candied nut mix. Gluten-free and vegan.
Servings 6 servings
Calories 325kcal
Ingredients
- 1 cup raw almonds
- 1 cup Marcona almonds can sub with regular raw almonds
- 2 tablespoons maple syrup, divided
- 1 ½ tablespoons olive oil
- 2 tablespoons coconut sugar
- 1 ½ teaspoons curry powder
- ¼ teaspoon red chili flakes
- ½ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
- ½ teaspoon sea salt plus additional for seasoning
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, combine maple syrup and olive oil, whisk to combine. Add coconut sugar, curry powder, red chili flakes, cinnamon, vanilla extract, and ½ teaspoon of sea salt, whisking after each spice is added. Now add almonds and stir until almonds are coated completely.
- Transfer almond mixture to the prepared baking sheet, spreading in an even layer. Bake for 10-13 minutes or until toasted, watching in last few minutes that nuts don't burn. Remove from oven and drizzle remaining tablespoon of maple syrup on almonds. Stir to coat and spread back into an even layer. Sprinkle with additional sea salt, to taste.
- Let almonds cool completely on baking sheet and allow candied bits to dry and harden. Store curried almonds in an airtight container. Best eaten within 3-4 days.
Notes
Adapted from my Spiced Rosemary Maple Pecans.
Nutrition
Calories: 325kcal | Carbohydrates: 18g | Protein: 10g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Sodium: 208mg | Potassium: 331mg | Fiber: 5g | Sugar: 9g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg