I think I need to start off with a warning: these Paleo-friendly caramelized cinnamon almonds are highly addictive. Insanely addictive, even. They have just the right amount of sweetness without being overly sweet, and the spice of the cinnamon is in perfect proportion. You’ll tell yourself that you’re just going to eat a few, but in the end you’ll realize that you’ve polished off an entire handful or two. Or three, but who’s counting? The secret to their ideal sweetness is using coconut sugar instead of refined white sugar. Coconut sugar can be used as a 1:1 substitute for white sugar, but it has a much lower glycemic index, so it’s considered safe for diabetics. It’s also packed full of potassium, magnesium, zinc, iron and B-vitamins, so it’s far more nutrient rich than other sugar substitutes. Coconut sugar is not overtly sweet, nor does it taste like coconut, but is reminiscent of brown sugar with a subtle caramel flavor – perfect for caramelizing!
To make these caramelized cinnamon almonds, stir together 1 cup of coconut sugar, 1/4 cup water, 1/2 tsp. cinnamon, and 3 cups of almonds. Heat over medium heat and continue to boil for about 5-10 minutes, stirring constantly, until the liquid begins to lightly crystallize on the almonds.
These almonds are one of my favorite snacks right now, and I could eat them alllllll day long! My boys are hooked, too, and I don’t have to feel badly about loading them up on refined sugar when they start begging for these at dessert time.