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October 21, 2020 1 min read

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

Cook Time

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


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