March 23

Maple Cinnamon Almonds

Things that I love: springtime in Tulsa, March Madness, CrossFit…and maple cinnamon almonds. No seriously. One of my FAVORITE snacks (yes all caps) — before I started reading labels — was the Emerald Cocoa Roasted Almonds. I used to DOWN these during episodes of LOST and the Bachelor back in the day. Of course, thinking to myself, totally doesn’t matter because they’re totallllyyyy healthy…it’s almonds!!

Sure. Check out the label — yes, there are almonds — but there is also “Modified Food Starch” “Natural and Artificial Flavors” and “Sucralose” aka sugar. I mean really. Natural and artificial flavors?! Could you be more vague and annoying, Emerald Foods?? Second question is how is that an allowed thing to write on a label?? You might as well write “IDK really this flavor could be natural could not be natural….but just eat it!” Is that what you want going in your body? That makes me mad.

Luckily, these maple cinnamon almonds are a really easy way to get the same sweet flavors without any of the additives. This recipe only takes 15 minutes, and is easy to make in bulk! Although the pictures show these almonds glistening…is glistening a good word there? sure. Glistening..I am happy to say that because of the cocoa/cinnamon coating, they are NOT STICKY. So basically moms, THEY ARE NOT YOUR NIGHTMARE. I promise!!

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I’ve been munching on a small handful of these after dinner this week as a healthy dessert alternative.

Kelly Hover, this recipe was created with you in mind. FullSizeRender-204

MAPLE CINNAMON ALMONDS

INGREDIENTS:

2 cups raw almonds

1/4 cup grade B pure maple syrup

1.5 T cocoa powder

1.5 T cinnamon

DIRECTIONS:

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper for easy clean-up.
  2. Toss the almonds in a bowl with the maple syrup. Spread them out evenly onto the baking sheet.

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    I ❤ maple syrup

  3. Bake for 12 minutes at 350 degrees, pulling them out a couple of times to shake the tray or stir to make sure the almonds roast evenly.
  4. Let the almonds cool for 1-2 minutes. The key here is you want to let them cool down a hair so they aren’t as sticky – but you don’t want them to cool ALL the way down because then the cocoa powder & cinnamon won’t stick to the almonds.
  5. Place the almonds back in the bowl and add the cocoa powder and cinnamon. Toss. Put in a cute jar. Enjoy!!
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Yes those are bulldog salt + pepper shakers

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