Line the pan where the almonds will cool with parchment paper, and lightly grease the paper with the oil.
Baking panParchment paper
2
Dissolve the sugar in the water in a small pot over a medium flame without stirring.
Small saucepanStove
3
Keep cooking 5-7 minutes, until the caramel turns turns a golden amber color.
4
Add the cinnamon and salt to the caramel and stir.
5
Add the almonds and stir quickly, until the almonds are all coated.
6
Pour immediately onto the parchment paper and separate the almonds with a fork.
Fork
💡Molten sugar is extremely hot: don't touch it or the nuts until they've cooled.
7
Let cool 15 minutes, until the coating hardens.
245calories
4 gprotein
15 gcarbs
20 gfat
● protein 7%● carbs 23%● fat 70%
Per serving (47 g), of 8 servings
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⚖ About the ingredients
Canola oil: measured in tsp in this recipe: 1 tsp = 4.6 g · 884 kcal per 100 g · More about Canola oil →
Walnuts: measured in cup in this recipe: 1 cup = 117 g · 654 kcal per 100 g · More about Walnuts →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Water: measured in tbsp in this recipe: 1 tbsp = 15 g · 0 kcal per 100 g · More about Water →
Ground cinnamon: measured in tsp in this recipe: 1 tsp = 2.3 g · 247 kcal per 100 g · More about Ground cinnamon →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (3) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
🧻 Consumables: Parchment paper
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