Edit ModuleShow Tags

FreshTartSteph Recipe: Maple-Roasted Almonds


Published:

Two days until Thanksgiving! I'm freaking out a little bit! I do have a turkey, yes. And a loose plan for filling out the rest of the meal, including generous family members bringing a good number of dishes. But if you're sitting at your desk today, sweating a little at the thought of how much there is to do before sitting down on Thursday...I am too.

I suggest not sweating the appetizers, however. In younger, new-wife years, I used to prepare elaborate starters, which I quickly learned can be the most time-consuming part of the meal. In this more experienced phase of life, I hardly give them a thought. To me, Thanksgiving is about the meal, not loading up on heavy snacks, so I'll be offering these nuts, which are massively addictive, and nice to nibble with drinks, but are not appetite-killing. I'll set them out alongside a platter of interesting crudite—which my sister Stacey will be bringing!—and that will be it.

You can include fresh herbs or cayenne pepper with the maple syrup, but like the holiday meal as a whole, I've decided I like them best prepared simply. Absolutely do use good salt.
 

Maple-Roasted Almonds

Makes 1 pound

1 lb. raw almonds
1/4 c. real maple syrup
1 Tbsp. butter, melted
coarse sea salt

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Have the salt ready before you roast the almonds.

Place almonds in a large bowl. Toss with syrup until thoroughly coated, then stir in the butter. Spread almonds on prepared baking sheet and roast for 7 minutes. Stir almonds and return to the oven for another 7 minutes. The syrup should be quite thick, and coating the almonds, and the almonds should smell toasted but not burned.

Quickly sprinkle the hot almonds with salt to taste, before the syrup hardens. Cool the almonds and break apart any clumps. Store in an airtight container.

 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

A True Farm-to-Table Dinner: Cedar + Stone Celebrates Farmers

Farmers get a special "thank you" dinner at JW Marriott's Cedar + Stone, Urban Table restaurant at Mall of America

Minnesota Wine Country: What’s New at the Minnesota State Fair

Enjoy local wines, hard cider, wine slushies, free food and wine demos and more at the Great Minnesota Get-Together

The Best (and Worst) Food Delivery Services

Twin Cities restaurant-to-your-door services, ranked

Gamertainment Go-Tos

Check out eight Twin Cities eateries to get your game on

New Specialty Brews and Beverages at the 2018 Minnesota State Fair

Quench your thirst with 40 specialty brews and beverages—here is a complete list of the 27 new and 13 returning beverages found only at this year’s Great Minnesota Get-Together

New Hotel, Great Restaurants: Stillwater Is Blowing Up

Lora Hotel, Feller Restaurant, Pearl and the Thief—what's going on in Stillwater!?

North Loop Destination: Fairgrounds Coffee & Tea

Espressos, teas, cold brews, and elixirs mean there’s something for everyone at North Loop’s new coffee and tea café

Berry Love Plus Berry Shortcake with Lime Whipped Cream Recipe

Everyone loves berries—including Justin Timberlake, the creator of the "brasberry"—but it just so happens the Twin Cities loves them more than most

3 Things to Eat This Week: July 25-29

Eat like a kid in summer: root beer popsicles, corncobs, Cubanos
Edit ModuleShow Tags
Edit ModuleShow Tags