Christmas-spiced & roasted (caramelized) almonds
Prep time
Cook time
Total time
Serves: 100 g
For the almonds:
  • 100 g almonds
  • 1 tablespoon of rice syrup
  • 1 tablespoon of coconut sugar
  • 1 teaspoon of cinnamon (or gingerbread or pumpkin spice)
To sprinkle:
  • 1 teaspoon of coconut blossom sugar
  • ½ teaspoon cinnamon
  1. Slowly heat the rice syrup, coconut blossom sugar and cinnamon in a large pan. Bring the mixture to a boil while stirring constantly. Reduce the heat to medium and add the almonds to the pan. Caramelize with constant stirring for about 5 minutes.
  2. Place the almonds individually on a baking paper lined with baking paper (never touch with your fingers – they are hot!).
  3. Since the almonds are very sticky, mix a teaspoon of coconut blossom sugar with the cinnamon and sprinkle over the almonds. This will make them easier to store and they are less sticky.
  4. Stored in a sealable glass container, the almonds last for a few weeks.
Recipe by Heavenlynn Healthy at