1 teaspoon coconut oil (or canola or vegetable oil)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Preheat the oven to 350 °F (176 °C). Place a piece of parchment paper on a baking sheet. Set this aside.
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.
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.
Bring to a boil, reduce heat to medium, and add the almonds.
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.
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.