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Maple Vanilla Almond Clusters

Serves 8

45 min

Maple Vanilla Almond Clusters

Recipe GLPR06ffa7a1798f6f

0.0(0)
Dessert
45 min
Servings: 8
Stovetop
SNAP eligible

A sweet and crunchy treat featuring whole almonds coated in a maple-vanilla caramel glaze. The nuts are toasted to bring out their natural flavor, then tossed with a simple sugar syrup infused with pure vanilla and maple. As they cool, the coating hardens into crispy clusters perfect for snacking. A hint of salt balances the sweetness beautifully. These clusters develop deeper flavor as they cool, making them ideal for preparing ahead.

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Ingredients

1 cup whole almonds

1 tablespoon butter

¼ cup sugar

1 teaspoon maple syrup

1 teaspoon vanilla extract

1 tablespoon water

sea salt or table salt, for finishing

Directions

  1. Heat a nonstick skillet over medium heat. Add the whole almonds and toast them, stirring frequently, for approximately 5 minutes until fragrant and lightly golden. Transfer to a plate and set aside.

  2. In a small bowl, whisk together the sugar, water, vanilla extract, and maple syrup until well combined and smooth.

  3. Return the skillet to medium heat and add the butter. Once melted, pour in the sugar mixture and stir constantly. Add the toasted almonds back to the skillet and continue stirring constantly for approximately 3 minutes, until the coating becomes thick, sticky, and no longer runny.

  4. Remove the skillet from heat and spread the coated almonds in an even single layer across the bottom of the pan.

  5. Allow the mixture to cool for a few minutes, then stir gently and spread the almonds out again to prevent them from sticking together.

  6. Sprinkle the warm almonds lightly with sea salt or table salt to taste. The sweet and salty combination is highly recommended.

  7. Let the almonds cool and harden in the pan for at least 1 hour without disturbing them. The flavors will deepen as they cool. Once fully cooled and hardened, break the mixture into individual clusters and enjoy. Store in an airtight container.