maple cinnamon almonds

Ingredients:

1 1/2 cups almonds
1/2 cup pure Grade B maple syrup
1 tablespoon Earth Balance dairy-free butter
1 tablespoon ground cinnamon
1 tablespoon chili powder (optional to add spice)
Sea salt

Directions: 
Preheat oven to 350 Degrees.  
Coat a baking sheet with coconut oil cooking spray and bake nuts in a single layer for 10 minutes; remove to cool slightly. 
Heat maple syrup in a saucepan over medium heat, stirring constantly; bring to a low boil, and stir in butter. Add nuts, and stir until coated; let cool. Combine cinnamon and chili powder (leave out if you don't want it spicy) in a bowl. 
Remove nuts from the maple mixture with a slotted spoon, and toss in the spice mixture. Lay nuts on a baking sheet, and sprinkle with a little sea salt; let dry. Store in an airtight container for up to 10 days.