Line the pan where the almonds will cool with parchment paper.
Baking panParchment paper
2
Put the sugar and water in a pot and heat over medium heat, stirring, until the sugar melts.
Small saucepanStove
3
Add the almonds, cinnamon and salt and cook 8-10 minutes, stirring constantly, until the sugar recrystallizes and coats the almonds.
Small saucepanStove
4
Add the canola oil and vanilla extract and stir.
5
Pour immediately onto the parchment paper.
💡Molten sugar is extremely hot: don't touch it or the nuts until they've cooled.
6
Let cool 20 minutes, until the coating hardens.
318calories
8 gprotein
32 gcarbs
20 gfat
● protein 9%● carbs 38%● fat 53%
Per serving (73 g), of 8 servings
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⚖ About the ingredients
Almonds: measured in cup in this recipe: 1 cup = 140 g · 590 kcal per 100 g · More about Almonds →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
🔧 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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