Sweet but not too sweet, these mirin & maple roasted almonds are a welcome addition to the recipe collection. This is my first recipe for roasted nuts and it's about time they appear here. The idea for the mirin & maple glaze came about from my Mirin & Maple Tempeh Stir Fry. I wasn't sure how this was going to turn out as this was something unusual for me but they came out great! It's simple flavors with sweetness from the mirin and maple, warmth from the cinnamon and chipotle, and a tad bit salty. And did you know, almonds are the most alkalizing nut. They're balancing, nourishing and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for one day. They make for a great snack anytime of day. They're easy to stash and take along with you when you need a little something to get you through. These roasted almonds are really easy to put together and once ready will be done in 30 minutes. No reason to not have a batch of roasted almonds on hand when they're so easy to make!
Start with fresh raw almonds. Mix your mirin, maple and spices.
Add in your ingredients and toss to coat. Layer on baking sheet and roast.
Remove from the oven, let cool and harden. And then you have beautifully glazed almonds that taste wonderful, will please your senses and satisfy your hunger. Be ready, these will be slightly addicting!
These roasted almonds are good things in little packages and make for great gift ideas too!
Mirin & Maple Roasted Almonds
- 3 cups raw almonds (about 1 lb.)
- 3 tablespoons mirin
- 2 tablespoons pure maple syrup
- 1/2 teaspoon cinnamon
- 1/8 teaspoon chipotle powder
- generous pinch or two minereal salt
- 1 tablespoon white and/or black sesame seeds
Preheat oven to 350 degrees F.
In a small bowl, combine the mirin, maple syrup, cinnamon, chipotle powder and salt, mix well.
Put almonds in a large bowl, add the glaze and toss to coat. Add in sesame seeds and combine.
On a large baking sheet (a rimmed one would be ideal), spread mixture in an even layer...it's ok if some clump up. You may even like to sprinkle a little salt on top of the almonds for a little extra saltiness! Bake for 20 - 25 minutes, stirring once.
Remove from oven, let cool and harden.
I recommend sourcing the best mirin you can get. Read the ingredient label and choose ones that are brewed traditionally and do not contain additives like corn syrup or use artificially produced koji enzymes. A good mirin will run you around $10 dollars and is worth the little extra compared to cheaper brands that use additives. You can also use it in the other recipes that call for mirin as mentioned in the first paragraph. It's great to use in marinades and stir fry's. You can use it to glaze your pie crusts and pastries too, giving them a beautiful shiny finish. It may also be used in making desserts such as poached fruit and puddings.
I went a little easy on the spices so adjust to your preference. If you like a little more heat add a tad bit more chipotle powder. I find these to be great without any spice as well, simply having the mirin, maple and salt as flavoring.
You may want to line your baking sheet with parchement paper for ease of clean up. I didn't personally use any and once cooled from the oven they did tend to stick to the bottom. I had to do a little scraping which didn't hurt my almonds one bit and just made for a little extra effort when cleaning the baking sheet. It's your call!