An wonderful combination of sweetness with a hint of heat. These make for a perfect snack any time of day.
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine the mirin, maple syrup, cinnamon, chipotle powder and salt, mix well. Add the almonds to the mirin mixture and toss to coat. Add in sesame seeds and combine.
On a large rimmed baking sheet, lined with parchment paper or silpat, spread almonds in an even layer. You may even like to sprinkle a little salt on top of the almonds for a little extra saltiness!
Bake for 20 – 25 minutes, stirring once. Keep an eye on them after 18 minutes, so they don’t overcook and burn.
Remove from oven, let cool and to harden.
I recommend sourcing the best mirin you can get. Read the ingredient label and choose ones that are brewed traditionally and do not contain additives like corn syrup or use artificially produced koji enzymes. A good mirin will run you around $10 dollars and is worth the little extra compared to cheaper brands that use additives. You can also use it in the other recipes that call for mirin as mentioned in the first paragraph. It’s great to use in marinades and stir fry’s. You can use it to glaze your pie crusts and pastries too, giving them a beautiful shiny finish. It may also be used in making desserts such as poached fruit and puddings.
I went a little easy on the spices so adjust to your preference. If you like a little more heat, add a tad bit more chipotle powder. I find these to be great without any spice as well, simply having the mirin, maple and salt as flavoring.