This post is sponsored by Canada Maple Syrup. I was stoked when they offered me this opportunity, since I’m kind of like Buddy the Elf when it comes to maple syrup. It’s one of my favorite natural sweeteners and I use it often in sweet and savory dishes. Read on for the recipe I created sending the goodies they sent 🙂
Canada supplies 80% of the world’s maple syrup, and whenever friends or family visit Canada, I ask them to bring back some of the good stuff. I’ll never forget when one of my elementary school teachers went for a vacation and told us about maple syrup she ate mixed with snow. I’ve been dreaming about it ever since 😉
Here are the goodies the Canada Maple Syrup fairy sent to our house:
Lots of mini bottles of syrups, a bag of amazing granola, and a Camelbak water bottle!
We’ve been enjoying the syrups in our usual family dishes, but for my recipe creation, I thought it would be fun to test them out with a savory snack recipe. I love maple syrup on my protein pancakes and as a marinade for maple-orange salmon, but had a bag of almonds that were destined to be coated in a sweet and smoky mix.
I’m always on the prowl for new snack ideas, especially since my purse usually has to have a few options to choose from. One of our favorite snacks is homemade trail mix, and I recently discovered how much Livi likes crunchy snacks, like pretzels and nuts. (I used to be horrified of giving her these for choking reasons, but she’s to the point now where she chews her food extremely well and I still watch her like a hawk.)
Not only are these almonds a super addicting snack idea, they’re also a fun party or gift option! Just add some to a pretty bag and gift to someone you love.
Bonus: they’re also glorious on salads with greens, chopped veggies and goat cheese.
Hope you enjoy! <3
- 12 oz roasted or raw almonds
- 1 tablespoon butter
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8-1/4 teaspoon cayenne
- 1/4 teaspoon chili powder
- 1/4 cup pure maple syrup
- Preheat the oven to 325 degrees and coat a cookie sheet with aluminum foil.
- In a medium saucepan, heat the butter on medium low, then add your maple syrup and spices.
- Stir to combine and then add the almonds. Toss to coat well.
- Spread the almond mixture onto the cookie sheet in one even layer.
- Bake for 30 minutes, stirring every 10 minutes.
- Remove the almonds from the oven and set to cool for about one hour.
- Store covered for up to a week.
Have a wonderful Saturday!
This post was sponsored by Canada Maple Syrup. To participate, I received monetary compensation and some samples shown above… which are now totally gone 😉 As always, all opinions are my own. Thank you for supporting this little blog and the sponsors who help support our family.