Almonds two ways

These roasted almonds are a great winter snack. Sweet or salt, they are always welcome when watching TV or a movie. And the Olympics are just around the corner as well! You can roast 250 grams of blanched almonds and when done make one half salty and the other half sweet.

Salty almonds
recipe adapted from Schrot & Korn

125 gr blanched almonds

1 tsp olive oil

1 tbsp honey maple syrup (or honey)

1 tsp sweet paprika

pinch of chili

1/2 tsp salt

Heat the oven to 150C. Roast the almonds for about 25 minutes. In the meantime mix oil, maple syrup, paprika, chili and salt in a bowl (not plastic bowl as hot almonds will be added). When almonds are done, turn off the oven and add almonds to the bowl with spices and blend well. Spread again on the baking sheet and return back to the turned off oven for about 3 minutes. Take out of the oven and let cool completely on the baking sheet.

Sweet almonds 
125 gr blanched almonds

1 tsp olive oil

1 tbsp maple syrup

1 tsp cassia cinnamon

small pinch of salt

Heat the oven to 150C. Roast the almonds for about 25 minutes. In the meantime mix oil, maple syrup, cinnamon and salt in a small bowl (not plastic bowl). When the almonds are done, turn off the oven and add the almonds to the bowl with cinnamon mixture and blend well. Spread again on the baking sheet and return back to the turned off oven for another 3 minutes. Take out of the oven and let cool completely on the baking sheet.