Paleo Vegan Maple Cinnamon Candied Almonds

• Vegan
• Gluten free

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 3 tablespoons coconut sugar or granulated sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cup Almonds

• Liquids

  • 2 tsp Water

Found on texanerin.com

Ingredients

• 1 1/2 cup (225 grams) almonds
• 3 tablespoons coconut sugar or granulated sugar1
• 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

Directions

• Preheat the oven to 350 °F (176 °C). Place a piece of parchment paper on a baking sheet. Set this aside.
• On another baking sheet, spread the almonds and bake for 7-12 minutes, stirring halfway, or until they smell toasty. You should smell a nutty aroma coming from the oven when the almonds are ready. Remove the almonds from the oven and set aside.
• 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 almonds and the coating become crunchy.