Description
These Cardamom Vanilla Almonds make a perfect mid-afternoon snack, a healthy addition to your breakfast oatmeal, or a crunchy topping for a fresh salad. Their sweet and spicy flavor profile also makes them a fantastic gift for food-loving friends and family.
Ingredients
Units
Scale
- 2 cups plain, raw almonds
- 1 tablespoon virgin coconut oil (or any cooking oil of your choice)
- 1/4 cup raw honey (substitute real maple syrup for true vegan, or if desired)
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper (not wax paper).
- In a large mixing bowl, whisk together the coconut oil, honey (or maple syrup), cardamom, vanilla, cinnamon, and sea salt. It’s important to mix these ingredients before adding the almonds to ensure every nut is beautifully coated and evenly flavored.
- Add your raw almonds to the bowl and stir them until each one is well coated with the spice mixture. This step is key to locking in the flavors during baking. Spread the coated almonds in a single layer on a large baking sheet lined with parchment paper.
- Bake the almonds in the preheated oven for about 15 minutes. You’re looking for them to become lightly toasted and caramelized – keep an eye on them to make sure they don’t overcook.
- After baking, let the almonds cool on the baking sheet for about 15 minutes. This rest period helps the coating to set and crisp up. Once cool, break apart any clusters if necessary.
Store your Cardamom Vanilla Almonds in an airtight container at room temperature for up to two weeks.
