I have a weakness for almonds.
They are tied with pecans in the running for my favourite nut. I just can't decide which one I like better. The faint sweetness of a pecan nut or the tangy saltiness of an almond.
I shouldn't have to choose. Because I am perfectly fine loving both equally. Some days are simply almond days and others, pecan days.
Today was an almond day
Before you go ahead and prepare yourself a batch of these delectable sounding (and tasting) maple-coconut almonds. Be warned. These are like crack. Except maybe better for you and this probably won't kill you that fast in the long run.
Pfft, they won't kill you, ever. It wouldn't be fair if something this wholesome and delicious could be bad for you.
2 cups raw almonds // 2 Tablespoons maple syrup // 1 Tablespoon dried coconut // ¼ teaspoon vanilla extract // ¼ teaspoon sea salt
Pre-heat oven to 190°C. Toss together almonds, maple syrup, shredded coconut, vanilla extract and sea salt in a bowl until well coated.
Spread almonds out in a single layer on a baking sheet lined with parchment and bake for 10-12 minutes, stirring once half way through. Remove from oven and cool for at least 60 minutes (if you can resist not eating them while they cool). Store in an air-tight container.