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Candied Almonds

Have you ever had the urge to whip up a quick snack and struggled to think of something that super simple and speedy make without creating too much mess?

I hear you! This is recipe is a staple for my love of snacking and the best part is that I've traded some of the sugar for sweetener to keep this recipe 'guilt free'.


Why I made this recipe: Almonds are a fantastic source of protein and fats however a handful can be pretty boring and dry. Supermarket candied almonds are packed full of sugar so switching to sweeteners is always a "no brainer" in my eyes

 

 

Calories and Macronutrients: Based on a 25g serving

  • Calories: 176

  • Carbohydrates: 5g

  • Fats: 13g

  • Protein: 6g


 

Ingredients:

  • 225g Almonds

  • 40g Half Spoon Sugar (Sugar/Sweetner)

  • 30g Zero Calorie Maple Syrup

  • 5g Coconut Oil

  • 5ml Vanilla Extract

  • 1 Tsp Cinnamon

  • 2g (pinch) Salt

  • 2 Tsp Water

Method:

  • Preheat the oven to 160 degrees and line a baking tray with parchment

  • Weigh the almonds and spread evenly on the baking tray. Bake for 12 minutes in the pre-heated oven, tossing slightly to avoid burning.

  • In a small saucepan, weight and add the syrup, coconut oil, vanilla extract, cinnamon and water

  • Place the saucepan over a high heat and bring to the boil. Drop the heat to medium once boiling and mix all the ingredients in the pan

  • Remove the almonds from the oven and add to the saucepan with the rest of the ingredients. Mix to cover the almonds in the syrup for 3 minutes and until all the liquid has evaporated

  • In a large mixing bowl, weight the sugar and salt. Add the almonds into the sugar and mix until they are evenly coated

  • On a separate baking tray, pour the almonds on the tray and allow them to cool.

  • Divide into portions of 25g and store in an air-tight container


 
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Candied Almonds
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