“The almonds are amazing!” Jeremy shared with me as I’m preparing this post. I hadn’t tried them, before he had, but yeah. They’re really, really good.
If you’ve followed us for the last couple of years, you know that we appreciate homesteading (though we aren’t homesteaders…we’re more urban farmers living in a rural town) and making food from scratch, gardening, and eating seasonally. Our latest endeavor has been making our own maple syrup. You can read about it here. We’ve talked about it for a couple of years, and finally this year we took the plunge. Few things have been as satisfying to me as watching this process happen and seeing the fruits of labor.
So far this season, we’ve made 12 pints, plus a little extra we’ve eaten. Two were made since this picture was taken. I don’t know how 12 pints ranks in the big picture of how much syrup we “should” be getting, but we are quite happy with our 12 little pints. 🙂
Look at those colors! Aren’t they gorgeous?
So I made this Canadian Maple Pie this week from Num’s The Word.
And I thought I’d make some Maple Almonds. Oh goodness…these would be great on top of Maple Cheesecake. With a little caramel or white chocolate drizzled on top. Or cinnamon apples. Drool….
So anyway, I made these almonds just this afternoon. In fact, they are still warm on the stove. Any nut would work for this, we just prefer almonds. I made them two ways-I’ll explain after I give the basic recipe.
Before I begin though..you might also be interested in this basic Candied Almond Recipe from a couple of years ago.
For things first, you need to use pure, real, 100% from the tree, not-pancake-syrup real Maple Syrup for this recipe. Don’t try using the fake stuff. Ever. Just ever. For anything. Ever.
Interesting fact: Maple syrup is packed full of magnesium. It’s good for you!
So the basic recipe is this, then we have choices:
2 cups raw, unsalted almonds
1 1/4 cup pure maple syrup
2 tbsp. butter
2 egg whites, beaten until hard peaks form (beat until the egg whites can stand up on their own)
- Preheat oven to 300 degrees F.
- In a sauce pan, on medium heat, add the butter until melted.
- Add the maple syrup.
- Let mixture heat through until just bubbling.
- Add the almonds.
- Stir well until all of the almonds are coated well.
- Let mixture again, heat through until bubbling, stirring frequently, until syrup begins to thicken, about 15 minutes.
- In the meantime beat egg whites in a mixer until hard peaks form. Set aside.
Now, here is where we can choose the almond path we want to take.
Option 1: I divided the almonds in half, placing one half of the mixture on a baking sheet and spreading them evenly in the baking sheet.
Option 2: I let the almonds cool just a bit and folded the second half of the almonds into the eggwhites. I spread this mixture on the same baking sheet and spread them thinly just like the non- egg white almonds. These don’t look super pretty right now, but that’s okay. They will.
Place baking sheet in the oven for about 30 minutes at 300 degrees F. Stir each type-egg whites vs. non-egg whites each every 10 minutes.
After 30 minutes remove from the oven and let cool before eating. They don’t have to be entirely cooled, they’re quite good warm, but hot sugar is very hot and could burn if you eat them too quickly from the oven.
So here’s the verdict on which we prefer…egg whites vs. non-egg whites:
- Both are really, really good.
- Neither are overly maple-y. Both are just enough maple-y.
- Both are really, really good. (did I mention that?)
- However, my ultimate decision is that I prefer the egg white version. As the egg whites bake they seemed to capture the maple flavor more than the plain almonds. After baking the egg whites will harden and become a bit more candy like, with an added texture. The overall experience is more of the candied almond effect that I was hoping for. I would choose to make the egg white version again when I do them.
Let us know if you make these and how you liked them!
Have a blessed day!
PS-I should explain the picture…Jeremy wanted some on his way out the door, before I got a chance to get a “good” picture. 🙂