Maple Cinnamon Candied Sprouted Almonds (Vegan + Paleo)

Lightly naturally sweetened and supremely crunchy, these cinnamon vanilla candied almonds are the perfect sweet snack. They are naturally paleo and vegan, too!

Prep Time: 5 min

Cook Time: 15 min

Yield: 1 1/2 cups

INGREDIENTS

• 1 1/2 cup (225 grams) Daily Crunch Sprouted Almonds
• 3 tablespoons monkfruit sweetener (or coconut sugar)
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 2 teaspoons water
• 1 teaspoon coconut oil (or canola or vegetable oil)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

INSTRUCTIONS

1. Preheat the oven to 350 °F (176 °C). Place a piece of parchment paper on a baking sheet. Set this aside.
2. Place Daily Crunch Sprouted Almonds on a baking and put in the oven for 5-7 minutes. They have already been sprouted, so they don't need to be in there any longer that that. 
3. In a large bowl, combine the sugar and salt. Set the bowl aside. Combine the maple syrup, water, oil, vanilla 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 almost all of the liquid has evaporated, stirring frequently. This will take about 2-3 minutes. Remove the pan from the heat and transfer the nuts to the bowl with the sugar and toss to make sure that they’re well-coated.
6. Pour the almonds evenly onto the parchment-lined pan and cool completely. The nuts will be soft while still warm but once completely cooled, the Sprouted Almonds and the coating become crunchy.

*Recipe inspired by www.texanerin.com