One of my goals, when giving up refined sugar, was to create a cane-sugar-free recipe for each and every sweet treat that I missed. At the top of the list were toffee almonds — you know, the ones with the crunchy, toffee shell around the almonds? I used to loooooove those! I knew there had to be a way to create that same sinfully sweet and crunchy snacking experience using coconut sugar. (Also known as coconut crystals.)
Why coconut sugar rather than refined cane sugar?
For starters, coconut sugar is a nutritionally whole product — meaning that nothing has been stripped away from it, so our bodies are able to process it harmlessly. Since refined cane sugar has been totally altered from it’s natural state, it robs our body of valuable nutrients during the digestion process. I don’t know about you, but I only want to eat foods that add nutritional value to my body, not rob me of it!
The other big benefit to coconut sugar is that it doesn’t spike your blood sugar the way that refined cane sugar does. This means that your body is not going to go into “fat storage mode” the way it would when snacking on the refined sugar version of this sweet snack. Pretty great, right? I think so 🙂
These Cinnamon and Coconut Sugar Almonds are sooo easy to make — it doesn’t even require an oven! Add to that the fact that it’s so incredibly quick to knock out a batch that it may just be the perfect sweet snack.
I love packaging these sweet almonds up as a gift. Use a decorative bag tied with a ribbon or fill a cute jar and put on a fancy label. It travels well, keeps for a long time and is always warmly received 🙂
- Line a rimmed baking sheet with wax paper. Set aside.
- In a large skillet combine the coconut sugar and water over medium heat. Bring to a boil.
- Add the almonds, continue to cook, stirring often until the liquid has completely evaporated, about 5 minutes.
- Add the cinnamon and salt, stirring to evenly coat the almonds. Spread the almonds over the prepared baking sheet. Allow to dry for 30 minutes.