Candied almonds with coconut sugar and cinnamon

Candied almonds just like at the Christmas market, caramelised in a frying pan with coconut sugar, cinnamon and vanilla. A snack for Advent, 182 kcal per 25 g.

At a glance

• Serves 8
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 182 kcal per serving
• Protein: 5 g
• Fat: 13 g
• Carbs: 9 g

Ingredients

• 200g almonds
• 60g coconut sugar
• 50ml water
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: frying pan · wooden spoon

1. Put the water, coconut sugar, cinnamon, vanilla extract and salt into a large frying pan and bring everything to the boil over a medium to high heat.
2. Add the almonds and stir constantly until the water has evaporated and the coconut sugar clings to the almonds, dry and sandy.
3. Lower the heat and keep stirring until the coconut sugar melts again and coats the almonds with a glossy layer. This takes 2 to 3 minutes.
4. Spread the almonds out on baking paper straight away and separate them with two forks.
5. Leave to cool completely and serve in small bags or bowls.

Good to know

The smell of candied almonds belongs to the Christmas market like fairy lights. At home, all you need is a frying pan, 15 minutes and a little patience while stirring.

Swaps

Almonds → hazelnuts (shorter roasting time). Cinnamon → gingerbread spice. Vanilla extract → vanilla seeds. Coconut sugar → maple sugar.

Cooking tips

Coconut sugar caramelises faster than white sugar, so keep the heat low in the second phase. A non-stick frying pan makes washing up easier.

Storage

Stays crunchy for 2 weeks in an airtight jar.

Allergens

Contains almonds (tree nuts); no whole nuts for children under five (NHS), and fine in pregnancy.

Dairy-free recipes