Maple-Sesame Candied Almonds

Maple-Sesame Candied Almonds |

I love nuts: almonds, walnuts, pecans, cashews, etc. I get this from my mom. My mom used to have them all over the house when I was growing up. Even now, she has them in the cabinets, in the fridge, on the coffee table, and even in her car.

I used to make fun of her when I was little, but now, I get it. They are good with just about anything and good for just about any occasion. And I especially love candied nuts. I used to buy tons from Trader Joe’s. My husband used to joke that I keep them in business. I rarely buy them now, because they are so easy to make at home.

One of my favorites is the sesame-coated almonds. You can make this several different ways. You can make this in a pan with maple syrup, honey, or brown sugar. Add the sesame seeds in the middle or at the end. You can also make this in the oven with maple syrup, honey, or brown sugar. Mix up all the ingredients and roast them in the oven. I’ve tested them all. I’m semi-OCD that way – although my husband would tell you that there is no “semi” about it. Luckily, he loves being my guinea pig taster.

If you prepare the almonds solely using a pan on a stove top (my method of choice usually), so much of the sesame seeds will end up stuck to the pan despite oiling the pan. And if they are just roasted in the oven, there is a high likelihood that the nuts will roast unevenly or burn (not to mention the mess that it will create). I found that the best way to do this is by using both methods. It’s quite easy. No need to add oil. And you waste the least amount of sesame seeds – if at all – by using this method.

If you are in a time crunch, you can make this on the stove top. But you will need to time it well. Read my Cook’s Note immediately following the recipe.

I add a little bit of tamari for the hint of Asian flavor. It makes a significant difference in flavor. Hope you enjoy these as much as we do!

Maple-Sesame Almonds |

Maple-Sesame Almonds Recipe
1 cup raw almonds
2 – 3 TB maple syrup
1/2 tsp tamari (gluten-free soy sauce)
1/2 tsp balsamic vinegar
2 – 3 TB sesame seeds

  1. Preheat oven to 375 degrees. Prepare a baking pan by placing a baking rack on the pan. Cover the baking rack with parchment paper.
  2. To prepare the sauce, stir together maple syrup, tamari, and balsamic vinegar. Set aside. Heat a pan over medium heat. Add almonds and stir for a couple of minutes. LOWER the heat. Add the sauce and a pinch of salt. Stir until the sauce is absorbed by the almonds but still sticky.
  3. In a heat resistant bowl or on parchment (or wax) paper, mix together the sesame seeds and the still-sticky almonds using a lightly-oiled spatula.*
  4. Spread the almonds on the prepared baking pan. Roast for about 5-7 minutes until the maple syrup crystallizes on the almonds. Remove from heat and cool completely.

Cook’s Note*

You should use a baking rack when making this in the oven. If you just roast it directly on a baking pan, the almonds will bake unevenly and the bottom side of the almonds will burn within minutes.

Add 1/2 of the sesame seeds to the bowl or parchment paper first, then add the sticky almonds. To the almonds, add the other 1/2 of the sesame seeds. Then mix. This will lead to more sesame seeds sticking to the almonds. If you are using parchment or wax paper, you can use the paper itself to press the seeds into the almonds.

Don’t discard the sesame seeds left in the bowl or parchment paper. Save them in a ziploc and use them on salads or other dishes.

If you are in a time crunch, you can make this on the stove top without using the oven. You need to stir the almonds with the maple syrup mixture as in step 2 above. You will need to stir until the sugars in the maple syrup start to crystallize BUT still slightly sticky. Remove from heat. Mix together the almonds and the sesame seeds using a lightly-oiled spatula in a heat-resistant bowl or on parchment paper. Lay them out flat and cool completely. Keep in mind, not as much sesame seeds will stick to the almonds because these almonds will not be as sticky as the almonds above.

If you are not using sesame seeds, you don’t need to use the oven. Just stir the nuts in the pan until the maple syrup crystallizes. You can add cinnamon, nutmeg, or whatever spice you’d like.

Keep leftovers in an airtight container in the refrigerator.

Maple-Sesame Almonds |


04. October 2013 by gomo
Categories: Asian (Non-Korean), Dairy-Free, Dessert/Snack, Gluten-Free, Nuts/Seeds, Vegan, Vegetarian | Tags: , | 19 comments

Comments (19)

  1. “I love nuts” *snicker*

  2. Oh Gomo! OH! I love nuts and I am in love with your version! I am eating almonds right this moment and I will save some for tomorrow ’cause first I have everything in your recipe and second those have to be made asap! Gorgeous clicks and they are calling my name 🙂
    Thank you for sharing and have a great rest of the weekend!

    • Thanks Sandra! The photos in this post are from three different batches. My husband wouldn’t stop eating them and I didn’t have enough to fill up a bowl! I finally accumulated enough after 3 batches. 😀 I hope you’re having a great start to the week!

  3. Great looking almonds! And super tip about using the baking rack. Doing a lot of taste testing is a good thing! Plus it’s fun. 😉 Good stuff – thanks.

    • My husband is the resident taster. And he loves his job – a little too much! I had to make these 3 times just to take the pictures, because he wouldn’t stop eating them. 😀 Thanks John! Hope you are doing well!

  4. I definitely need to make these! Just bought a Costco bag of almonds so I’ve got that part covered. thanks for the great instructions. I usually just do nuts on the stovetop but I can see that using both stovetop and over does yield some fabulous results. Great bowl of deliciousness!

    • Thanks MJ! I love Costco. I would be there all the time if it were closer. I usually make my on the stove top too. But it’s so much better to use both in this case, because of the sesame seeds. They are pesky, bouncy, AND sticky little things. Happy Monday!!

  5. These almonds look amazing. Love the touch of soy you’ve added to it, just like some of those soy Japanese rice crackers 🙂

  6. My parents always had nuts around the house growing up too…and still do! These look so tasty. I feel bad for people with nut allergies.

    • Thanks Miss Kim! I know quite a few people (kids) with nut allergies, but it’s mostly peanuts tho. I wonder if it has something to do with the environment that we see so many kids with allergies nowadays. Hmm… Hope you are well!

  7. What a beautiful bowl of snacks! And there are my beloved sesame seeds! Your almonds remind me of the gochujang coated roasted chickpeas that you posted some time ago. I made them several times and only forgot to take photos… (they disappeared too quickly 😉 ). Thank you for one more delightful snack idea!

    • Thank you Sissi! I can’t keep these around for too long. My husband gobbles them up like you wouldn’t believe. It has a great Asian flavor. As I’m sure you can tell, my palate is so Asian!:)

  8. Pingback: Top 10 Pre-Workout Snacks - Top Inspired

  9. Thank you so much for this wonderful idea! I am going to adapt this a bit to add a a bit of ginger and maybe some cinnamon, but this will make an absolutely lovely recipe to try out my new oven-We’re in China right now, and I received my oven the day after ordering it, but no baking powder or pans yet, so I have to make do with tin foil and the original trays the oven came with (sigh)…

    If I use an adapted version of this recipe I’ll be sure to link back to you;)

    • You’re so welcome Christine! Ginger and cinnamon sounds wonderful! I’m looking forward to your adapted version. Thanks for coming by the site! Hope you have a lovely week!!

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