Maple Roasted Almonds With Fleur De Sel Les Fougeres

MarraMamba's Note:

These are yummy with drinks, or as a snack. Fleur de sel is formed on the top of evaporating sea water. You can find it in spice shops or specialty shops. Otherwise sea salt should work, perhaps crushed a little. The restaurant in Chelsea Quebec sell these and have often sold out. Edited to add the timing of adding the salt..dont wait til the syrup hardens.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 1 pound

• 1 lb almonds, skin on
• 1/3 cup maple syrup
• 1 tablespoon vegetable oil
• fleur de sel

Directions:

1. Toss almonds with maple syrup. Add oil and toss to coat.
2. Spread on parchment lined baking sheet and bake at 325 until fragrant and syrup has thickened and coated the nuts, about 20 minutes. Stir every 5 minutes.
3. Remove from oven and sprinkle with salt IMMEDIATELY before the syrup hardens and so they can adhere. Let cool on pan. Break any clumps apart and package in jars. Store airtight at room temperature.

Reviews

[samanthaalbertwrites]

I love this recipe. The only thing I changed was that I cooked them at a lower temperature for longer. The almonds became nice and crispy and the maple syrup crystallized in just a beautiful way. When I cooked at a higher temperature, the outside would start to burn before the almonds were really nice and crispy. I keep a close eye.

[javorice]

My #1 recipes of all the times. I master it to perfection. I mean timing as the recipe is just perfect as written. I stir it first time after 10 minutes and after that after 5 minutes and when it looks antsy /term which I made - it looks like many small bubbles are just attached to almonds/ It's the right time to take it out and add salt.I bake it in my oven at 350. I found fleur de sel in COSTCO.I made it at least 30x so far.

[SweetySJD]

Delicious and very easy! I couldn't find fleur de sel, so I did use the sea salt, crushed. This was very simple and the perfect balance of sweet and salty. Thank you! I'll be making this again!