Sweet and crunchy, these Cinnamon Roasted Almonds are perfect healthy snack. Coated with coconut sugar and cayenne pepper, these candied almonds are just irresistible.
Preheat the oven to 350F (176C). Line a baking sheet with parchment paper. Set aside.
Melt coconut oil and let it cool at room temperature.
Spread the almonds evenly over baking sheet and put it in the oven and roast almonds for 15-20 minutes until golden brown. NOTE: Stir halfway through the baking time. Watch for almonds not to burn. When they become fragrant and smell roasted, they are done.
In the meantime, mix dry ingredients, coconut sugar, cinnamon, salt, and cayenne pepper. Set the bowl aside in a small mixing bowl.
In another bowl, mix wet ingredients. Mix together melted, and cooled coconut oil and maple syrup. Stir until the mixture is smooth and sticky.
Take the almonds out of the oven. Let them cool for a few minutes.
Take the wet ingredients and add in almonds. Stir almonds using a spatula or spoon until almonds are thoroughly coated.
Add in dry ingredients. Stir well, until the almonds are fully coated with the dry mixture.
Spread almonds back onto baking sheet and let the coating on roasted almonds cool and harden.
Notes
Store in an air-tight glass container for up to two months.Substitutions
You can substitute coconut sugar with organic cane sugar or brown sugar.
You can substitute raw almonds and use a mix of nuts - raw cashews, walnuts, or pecans.
You can substitute cayenne pepper with chili powder. Note that chili powder is quite spicy so add just a pinch.