Matcha Maple Almonds (or Pumpkin Seeds!)

Often, I like to leave little treats for my clients *just because*. Isn’t it fun to come home to some flowers or a note from a friend in the mail or something along those lines? This is how I feel about popping little bags of goodies on the counter for my clients to enjoy when they come home after I’ve gone…

This recipe is exactly one of those treats that I have left for them. It couldn’t be simpler to make, it only involves 4 ingredients plus water, and is so delicious. Not to mention you are getting a dose of beauty and nutrition from the vibrant green matcha powder. Enjoy and be sure to make enough to drop some off with some friends who might need a little smile ūüôā

happy, healthy eating! ~kendra


Matcha Maple Almonds
allergy adaptable
  • ¬∑¬†¬†¬†¬†¬† 2 c. raw almonds*
  • ¬∑¬†¬†¬†¬†¬† 1/3 c. granulated sugar
  • ¬∑¬†¬†¬†¬†¬† 3 T. unsweetened matcha powder
  • ¬∑¬†¬†¬†¬†¬† sea salt

1.     Lightly toast the almonds in a 350 degree oven, about 8-10 minutes.

2.     Pour the toasted almonds into a medium fry pan and add enough water to just coat the bottom of the almonds, it shouldn’t even come up halfway on the almonds. (Just enough to help melt the sugar.)

3.     Sprinkle the maple sugar over the top and stir all together with a spoon to mix the sugar and the water with the almonds.

4.     Turn the heat to medium and cook, stirring constantly, until the water has evaporated and the maple sugar is just beginning to look slightly white and chalky around the almonds. (first it will look wet, then it will cook and smell super caramelly and then it will start to look the tiniest bit white and chalky when the sugar has dried-that’s when you know it’s done!).

5.     Pour the almonds into a bowl or onto a tray and sprinkle immediately with the matcha powder and some sea salt.

*to make nut free: substitute pumpkin seeds for the almonds. You only need about 5 minutes to toasted them in step one. Following that, continue with all the instructions.