If you’re bored of plain old almonds and want to mix it up then you’re going to love this recipe for cardamom-spiced vanilla almonds.
A few simple healthy ingredients turn plain almonds into a delicious guilt-free snack.
This recipe is:
Healthy, gluten-free, dairy-free, soy-free,
grain-free, vegan, simple to prepare, low in sugar,
low-glycemic, high in fiber, delicious
The healthy fats and anti-inflammatory compounds in the almonds and coconut oil will give you energy and help keep you full, while the anti-inflammatory cardamom and blood sugar balancing cinnamon also give you a health boost.
Simply mix all of the ingredients in a large bowl, fold in the almonds, then bake at 325F for 15 minutes until golden. You can read and print the recipe below.
These little treats are great any time of year, and the warming spices make them the perfect holiday season snack. Wrap them up in a half-pint mason jar with a pretty ribbon for a hostess gift, or bring to a party for a healthy holiday appetizer.
Print
Vanilla Cardamom Almonds
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 16 servings 1x
- Category: Snack
Ingredients
- 2 cups plain, raw almonds
- 1 tablespoon coconut oil
- 1/4 cup raw honey (substitute real maple syrup for true vegan, or if desired)
- 1/2 teaspoon cardamom
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 325F.
- Whisk all ingredients except the almonds in the bottom of a large mixing bowl. Add the almonds and stir to coat.
- Spread the coated almonds on a large baking sheet lined with parchment paper.
- Bake 15 minutes until lightly toasted and caramelized.
- Let them cool for 15 minutes, then break them apart if needed. Store in an airtight container up to two weeks.
Did you make this recipe? If so, let us know how it turned out in the comments below.
Enjoy!
Yur recipe sounds interesting!
Instead of coconut oil what else can be used?
Hi Sangita, you could use almond oil, grapeseed oil or macadamia nut oil if desired. ~E
Hey I loved the recipe and got tempted to give it a shot…
but a few things I wanna get clear… one is that if I have to add powdered cardamom n if it’s only seeds powder or the whole cardamom and the second is if we r adding vanilla essence or bean..
thanks 😊
Hi Nikki, Great questions. Yes, use powdered cardamom. A bottle is usually around $4-$6USD. You can find it in the spice section. Or, if your store has a bulk spice section, you can just buy a few tablespoons for from the bulk spice section for less than a dollar to see if you like it. Also, yes, use liquid vanilla extract. We call it vanilla extract in the US, but it may be called essence other places. Good luck! Let us know how it turns out. ~E
They are easy to make and absolutely delicious. However after I let them cool they were still really gooey. Did I take them out of the oven too soon?
Hi Effie! Hmmmm, it could be your climate (coconut oil will melt in hot climates), or that they need to bake longer. If they stay gooey, try reducing the coconut oil to 1 teaspoon next time, or let them bake longer. Or, try letting them cool in the refrigerator. ~E
As an almond lover, and post surgery, I was looking for Anti-inflammatory foods. These were great and met my needs, however, my Vegan daughter confirmed this should not be advertised as a Vegan recipe. True Vegans do not consume honey. She suggested using Agave or Maple Syrup in place of the honey. Otherwise, a good, tasty and easy recipe.
Hi Michele, thanks for your note. Your daughter is correct, some people do not consider honey vegan. Some vegan people still eat it as honey is the most natural byproduct of happy bees, but I totally see your point. I usually mention that but it must have slipped my mind on this one. Thanks again for stopping by to comment. Warmly, ~E
The cardamom vanilla almonds are delicious! The recipe is so easy to make, I made several batches and gave them as Christmas gifts!
Kathy, glad to hear it! We love these ones too 🙂
Love these! Simple to make, not too sweet and a nice change from savory almonds!
Thanks, Beth! Glad to know the recipe was simple to make and that you enjoyed them. ~Elizabeth