Servings: 6

Weight Watcher Smart Points: 7

Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

Ready In: 20 Minutes

Ingredients

  • 1½ cup (225 grams) almonds
  • 1 teaspoon canola oil
  • ½ teaspoon cinnamon
  • 3 tablespoons coconut or granulated sugar1
  • 2 tablespoons maple syrup
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons water

Instructions

  1. Bake the almonds on a cookie sheet or in a baking dish at 350°F / 162°C for 10-12 minutes until they smell toasty
  2. You should smell a nutty aroma coming from the oven when the almonds are ready
  3. Remove the almonds from the oven and set aside.In a large bowl, combine the sugar and salt and set the bowl aside
  4. Combine the maple syrup, water, oil, vanilla and cinnamon in a medium saucepan over medium high heat
  5. Bring to a boil, reduce heat to medium, and add the almonds.Cook until the liquid has evaporated, stirring frequently, which will take about 2-3 minutes
  6. The liquid should turn into a sticky mess before it evaporates
  7. Remove the pan from the heat and transfer the nuts to the bowl with the sugar.Stir and make sure that they’re well coated
  8. Pour the almonds onto a Silpat or piece of parchment paper to cool
  9. If you eat one warm, the almonds will still be soft, but don’t worry
  10. Once completely cooled, the almonds and the coating become crunchy
  11. Good luck on rationing them
  12. :)

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