6 cups whole almonds, skin on
1/2 cup maple syrup
2 Tbsp sea salt
1+ 1/2 Tbsp vegetable oil
1. Preheat oven to 350F
2. Toss almonds with syrup and salt; let sit for 1/2 hour. Add oil and toss to coat.
3. Spread coated almonds on baking sheet lined with parchment paper, and bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes. WATCH CAREFULLY!
4. Let cool on pan; break apart any clumps while still a bit warm, or the sugar will crack off.
5. When completely cool, store in an airtight container at room temperature.
Keeps about one month.