These Cinnamon Almonds are so rich in flavor and perfectly sweet! An easy to make alternative to this fair classic. Vegan, gluten-free, oil-free and refined sugar free but still bursting with flavor!
I adore Cinnamon Almonds and this recipe is no exception. They are crunchy, sweet and packed with that classic cinnamon flavor!
I can smell these just looking at the picture and boy do they bring back memories. The aroma is so amazing, they will have your house smelling oh so delicious in no time.
With just 5 ingredients and 30 minutes of your time you could be munching on this tasty snack!
- Raw Almonds – Raw, unsalted, unroasted almonds work best for this recipe. This would also work with pecans as well if you do not have almonds on hand.
- Cinnamon – This is of course a key ingredient and there isn’t a great substitute.
- Coconut Sugar – If you need a replacement for this brown sugar will work as well. They will be much sweeter.
- Maple Syrup – Make sure to use a pure maple syrup not the breakfast kind.
- Vanilla Extract – This is one ingredient that I recommend buying a good quality. I find I prefer a pure vanilla extract over imitation.
- Water – Just regular old filtered water helps the process along.
How To Make:
In a large skillet over medium heat add your water, coconut sugar, cinnamon, maple syrup and vanilla. Stir to incorporate together well.
Add your almonds and stir well.
Bring mixture to a simmer. Stir continuously you will see the mixture turn from liquid to syrup to coating on the almonds. This process takes about 10-15 minutes.
Make sure to stir continuously as if you do not the sugar can burn or stick to the pan and not the almonds.
Once the liquid is gone and the almonds are coated spread out on a lined baking sheet and separate the almonds.
Let cool for 15 minutes.
Tips For Success:
- Stir continuously. Make sure to stir these continuously especially once the mixture has turned to a syrup. You want to ensure the coating does not stick to the pan. Some of it will enviably but majority should stick to the almonds.
- Don’t use high heat. You will want to make sure to keep the heat at medium. Too high of a heat will burn the sugar leaving you will a burnt taste on your almonds.
- Separate when cooling. I use my cooking spoon to separate these once they are on the sheet pan. If you do not separate them they will stick together.
Store in an airtight container at room temperature for up to 2 weeks. Make sure to cool completely before storing.
Other Recipes You May Like:
- Apple Cinnamon Muffins
- Cheesy Vegan Kale Chips
- Homemade Peanut Butter & Jelly Granola
- Maple Glazed Baked Vegan Donuts
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
- 2 cups raw unsalted almonds
- 1 cup coconut sugar
- 2 tbsp. pure maple syrup
- 2 tsp. ground cinnamon
- 1 tsp. vanilla extract
- ½ cup water
- In a large skillet over medium heat add your water, coconut sugar, cinnamon, maple syrup and vanilla. Stir to incorporate together well.
- Add your almonds and stir well.
- Bring mixture to a simmer. Stir continuously you will see the mixture turn from liquid to syrup to coating on the almonds. This process takes about 10-15 minutes.
- Once the liquid is gone and the almonds are coated spread out on a lined baking sheet and separate the almonds.
- Let cool for 15 minutes.
- Make sure to stir continuously so they do not stick to the pan and the coating sticks to the almonds.