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 on the nuts? I used to loooooove those, and I knew there had to be a way to create that same sinfully sweet and crunchy snacking experience using coconut palm sugar.
And I was I right! These Cinnamon and Sugar Almonds are so incredibly easy to make (they don’t even require an oven) that they may just be the perfect snack. I also love packaging these up as a gift. Use a decorative bag tied with a ribbon or fill a cute jar and add a fancy label. They travel well, keep for a long time, and are always warmly received.
1 cup coconut palm sugar
½ cup water
4 cups raw almonds
1 tablespoon ground cinnamon
1 teaspoon sea salt
Line a large rimmed baking sheet with wax paper and set aside.
In a large skillet, combine the coconut sugar and water over medium heat. Bring to a boil, add the almonds, and continue to cook, stirring often, until the liquid has completely evaporated, about 5 minutes.
Stir in the cinnamon and salt, evenly coating the almonds. Spread the almonds over the prepared baking sheet and allow to dry for 30 minutes. Store in an airtight container in the fridge for up to 2 weeks.
Calories: 302
Fat: 20g
Carbohydrates: 25g
Sodium: 235mg
Fiber: 6g
Protein: 9g
Sugar: 17g