Candied Cinnamon Almonds

Happy Halloween. Because candy and Halloween go together, I am posting a great sweet snack that I developed. Sometimes, I want a sweet snack but want a healthy one that is lower in carbs. This is the first recipe that I have posted that is not sugar free. It contains a little bit of coconut palm sugar. According to my coconut palm sugar package, it is low-glycemic and nutrient-rich but it is just as high in carbohydrates as regular sugar. I use 1/3 of a cup of Swerve (erythritol) which does not have any carbs and 1/3 of a cup of coconut palm sugar. I use the coconut palm sugar because I do not like the taste of straight erythritol. If you don't have a problem with erythritol this recipe will work with all erythritol and no coconut palm sugar, and will be better for your blood sugar.  I use raw almonds that I soak overnight and then dehydrate until they are crisp again (to see why I do this click here). I chop up my almonds in my ninja (or food processor) and store them in zip-lock bags in the freezer. This makes it fast and easy for when I want to make candied cinnamon almonds or peanut butter granola.

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Candied Cinnamon Almonds

2 Cups of raw, chopped almonds

1/3 cup Swerve (erythritol)

1/3 cup coconut palm sugar

2 tsp cinnamon

Mix all ingredients in a large frying pan. Place on the stove over medium heat.  Stir constantly: the swerve and coconut palm sugar will melt and begin to coat the nuts. Stir for just a bit more to get good coverage of the nuts.  Carefully pour the hot nut mixture onto a parchment covered counter or other heat resistant surface.  Spread the candied nuts on the parchment sheet.  Allow to cool, break apart and enjoy.