Ingredients:

  • 2 cups (280g) raw unsalted almonds
  • 1 tbsp (15ml) melted coconut oil
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (2.6g) ground cinnamon
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1.2g) vanilla extract

Instructions:

  1. Preheat your oven to 325°F (163°C).
  2. In a large mixing bowl, combine the melted coconut oil, maple syrup, cinnamon, salt, and vanilla. Stir until the mixture is a smooth, mahogany-colored syrup.
  3. Add the raw almonds to the bowl and toss with a spatula until every nut is thinly coated and glistening.
  4. Line a baking sheet with parchment paper and spread the almonds in a single, even layer.
  5. Bake for 10–12 minutes until the almonds turn a deep golden brown.
  6. Remove the tray from the oven and stir the almonds immediately to prevent the glaze from pooling.
  7. Allow the almonds to cool completely on the tray for 15 minutes to let the glaze harden into a crisp shell.