- 1 ½ cups raw almonds
- 3 tablespoons coconut sugar
- ¼ teaspoon sea salt
- 2 tablespoons maple syrup
- 2 teaspoon water
- 1 teaspoon coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
1. Bake the almonds on a cookie sheet or in a baking dish at 350°F for 10-12 minutes until they smell toasty. You should smell a nutty aroma coming from the oven when the almonds are ready. Remove the almonds from the oven and set aside.
2. In a large bowl, combine the coconut sugar and sea salt and set the bowl aside.
3. Combine the maple syrup, water, coconut oil, vanilla extract, and cinnamon in a medium saucepan over medium high heat.
4. Bring to a boil, reduce heat to medium, and add the almonds.
5. Cook until the liquid has evaporated, stirring frequently, which will take about 2-3 minutes. The liquid should turn into a sticky mess before it evaporates.
6. Transfer the nuts to the bowl with the coconut sugar. Stir and make sure that they're well coated. Pour the almonds onto a piece of parchment paper to cool.
(If you eat one warm, the almonds will still be soft, but don't worry. Once completely cooled, the almonds and the coating become crunchy.)
Recipe adpated from Texanerin Baking