Maple Cinnamon Dehydrated Almonds
May 14, 2012
These maple cinnamon dehydrated almonds are absolutely scrumptious, are really easy to make in your dehydrator, and are a fantastic raw snack.
Maple Cinnamon Dehydrated Almonds
These maple cinnamon dehydrated almonds are absolutely scrumptious, are really easy to make in your dehydrator, and are a fantastic raw snack.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups
Ingredients
- 4 cups raw almonds, soaked for 12 hours, then rinsed
- 1 cup maple sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon Celtic sea salt
Instructions
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Drain your soaked almonds, rinse them thoroughly, discard the soaking water, and allow to drain completely.
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In a large bowl, mix together the maple sugar, cinnamon, and sea salt. Then toss the drained almonds until evenly coated.
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Lay on dehydrator sheets lined with non-stick sheets or parchment paper, dehydrate at 115 degrees for 12 hours hours.
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Remove the almonds from the non-stick sheets, and place them on mesh screens, and dehydrate for another 12 hours, until completely dried through.
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Keep in a sealed container in the pantry.
Recipe Notes
Photo by Trent Lanz and styling by Alicia Buszczak
Comments 18
Easy and yummy! Looks perfect for a party snack! Now I can have that second light beer. I like it when I can get a recipe that works with all types of party groups. The Super Bowl crowd and the family birthday party.
LOL! Enjoy 🙂
Oh my… these remind me of my visits to New York and hunting down the “Nut Guy” in Times Square… yuuuummmm! 🙂 Definitely on my list of must try Piggie recipes…
LOL! Great! Can’t wait to hear what you think 🙂
This looks yummy and easy; great for the kids and an anytime snack. Love the maple sugar instead of sugar, thanks for sharing! Lisa
Yes! LOVE maple sugar!
It is really decadent.
But SO worth it for some recipes.
So glad you enjoy them! Yes, these are great for parties!
Yes, it is quite pricey.
I feel really honoured that you would buy such an expensive item just to make one of my recipes.
Thankyou so much for giving these a go.
I made these with coconut sugar bc I happen to have some in my cupboard. These almonds turned out amazing! And, my house smelled unbelievable while they were dehydrating. I will have to get some maple sugar and try them the “right” way. Thanks for sharing your expertise with us, Tess. It has been a year that my daughter has been off gluten. I feel like I have had to learn to cook all over again, and having access to this site has made the journey less daunting. And, really delicious.
Oh, Thankyou for your lovely words of support and encouragement. I really really appreciate it. I am so glad you are enjoying the recipes! Please post comments on any others you have tried so people can learn from your experience.
Yes! Coconut sugar is FANTASTIC on these almonds. Either way works for me! Oink!!!
I am so glad you enjoyed them.
These are SO yummy!
LOVE THESE!!!! Yes they are all caps worthy! As you can probably tell I’m not a huge nut person and I’m not sure what possessed me to make these, but I’m glad I did! If you like almonds I really insist you make these!
Thankyou. I am so pleased you enjoyed these.
Great! Aren’t these AMAZING?!
Tess,
Did you know that “raw” almonds in the US are actually pasteurized, either by steam or chemicals? More here:
http://www.justalmonds.com/category_s/55.htm
That’s why I clicked over here; was wondering if your quotation “raw” was about the maple or the almonds. BUT you can hop through a loophole and order directly from the grower to get truly raw, unpasteurized almonds. Got mine this year for the first time from here: http://homegrownalmonds.com/
😉 Katie
Yes! I LOVE Home Grown Almonds.
I know…..it is so frustrating about “raw” nuts. Truly raw nuts that have not been heated and pasteurized are definitely the way to go.
Unfortunately, they are cost prohibitive for many people.
I talk about this in my raw nuts and seeds posts and pages.
People really need to be educated and informed about this stuff.
I totally agree with you, and thanks for sharing this here!
Hello!
What temperature in the dehydrator do we put them in at?
I’m sorry Mandy. Set the dehydrator to 115 to preserve the live enzymes.