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 rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Pineapple in Every Bite Upside-Down Cake Recipe

Enjoy this twist on the classic cake with chunks of sweet, juicy pineapple maximizing the fruit-to-cake ratio in every taste

3 Drinks to Give Winter the Kiss-Off

West Seventh in St. Paul is bursting with drink options to usher in spring (which is just around the corner, right?)

Minnesota-Grown Greens Now Available Year Round

New locally and sustainably produced Revol Greens makes eating clean and green throughout the year even easier

What to Buy for the Perfect Minnesota Home Bar

From vodka, gin, bourbon, rum, and beyond: Minnesota spirit-makers recommend the best home-bar companions

Quick Moroccan Chicken over Couscous Recipe

Enjoy the exotic flavors of a long-simmered tagine in this easy version that’s quick enough for a weeknight

No-Fail Caramel Corn Recipe

Celebrate National Caramel Corn Day with this sweet crunchy treat—no special equipment needed with this easy recipe

Best Restaurant Bargains Before A Target Field Minnesota Twins Game

They're offering baseball specials, but do you know where to go? Check out these good deals on food before Twins games.

3 Things to Eat This Week: April 4-8

Tropical cake, drinkable flowers, and some mouth-searing spice

Edina Bistro Celebrates National Peanut Butter & Jelly Day

Pinstripes offers a sophisticated twist on the childhood favorite with a five-course meal for two in honor of PB&J Day (April 2)
Edit ModuleShow Tags
Edit ModuleShow Tags