Toasted Cinnamon and Maple Almonds

These sweet toasted almonds are on of my go-to snacks and I often have a jar of them on my desk. I love how the cinnamon, ginger and nutmeg creates a wonderful flavour, while the maple and coconut sugar make them deliciously sweet. Toasting them gives them a fantastic crunch, which works really well with the toasted pumpkin and sunflower seeds too.


Prep: 35M

Total: 35M

Difficulty: easy


250g almonds

Handful of pumpkin seeds

Handful of sunflower seeds

3 tablespoons of maple syrup

2 tablespoons of coconut sugar

3 teaspoons of cinnamon

2 teaspoons of ground nutmeg

2 teaspoons of ground ginger

Pinch of salt


Preheat the oven to 180C, fan setting.

Place the maple, nutmeg, ginger and cinnamon in a pan and gently warm through until mixed together and runny.

Take off the heat and stir in the almonds, pumpkin seeds and sunflower seeds until it’s really sticky. Place on a baking tray so they’re evenly spread out and not overlapping. Lightly sprinkle the coconut sugar and salt on top.

Then place the tray in the oven and let it cook for 30 minutes. Make sure you stir the nuts once or twice in this time so that they cook evenly.

Once the nuts are crunchy take them out the oven and transfer them to another greased baking tray. Allow them to cool before storing them in something air tight!