Updated: Feb 13
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
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
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
Download the recipe card here