Ridiculously Easy Maple-Glazed Roasted Almonds

For the prep:

1. Preheat the oven to 300˚F. Line a sheet pan with parchment paper. Set aside.

For the roasted almonds:

1. Combine the almonds, maple syrup, butter, ½ teaspoon of kosher salt, cinnamon and curry in a medium-large microwave-safe bowl. Microwave on high power for 2 minutes. Remove from the microwave and stir well to coat the almonds. Carefully remove 1 or 2 almonds and taste. Add a pinch more salt, if desired.
2. Microwave for 1 minute then stir. Repeat this 3 times for a total of 4 minutes in the microwave.
3. Turn the almonds out onto the prepared sheet pan and spread to an even layer across the surface of the pan.
4. Bake in the preheated oven for 10 minutes then remove from the oven and stir to redistribute the almonds, again spreading them across the pan to an even layer.
5. Bake for another 10 minutes. Do not stir this time. Just turn the oven off and let the pan with the nuts remain inside until the oven is completely cool. I usually let them sit overnight.
6. Remove the pan from the oven and transfer the nuts to an airtight glass jar or container.

To store:

1. These nuts will keep well in an airtight glass jar for several weeks. (I’ve found that they don’t keep as well stored in plastic containers or ziplock bags.)