Low-Sugar Caramelized Almonds

Caramelized Almonds are a treat which I associate with Christmas markets, carnivals, and fairs.

They are relatively high priced on markets although they are actually very easy and fast to make.

All you need is a pot, a wooden spoon, any nuts, sugar, a little bit of butter, and spices to your taste.

Low in sugar, and rich in fiber and nutrients from almonds such as vitamin E, biotin, manganese, and magnesium, this is indeed a healthy treat.

In order to make the caramelized nuts without refined sugar to avoid blood glucose and insulin spikes, I use a sweetener called Swerve which is made of erythritol.

Erythritol belongs to a class of compounds called sugar alcohols. Some people might react to sugar alcohols with digestive issues, but since 90% of erythritol gets secreted through the bloodstream and urine only 10% of it might actually reach the colon where it could produce gas due to bacterial fermentation. Human studies show very few side effects, mainly minor digestive issues in some people.

Swerve is a great sugar replacement besides honey and maple syrup, and I like the fact that it doesn’t spike blood sugar and insulin which is the main cause of many metabolic diseases.

The taste of erythritol is very slightly different than regular sugar. To avoid any complaints I might replace only 50% to 75% of the sugar content in a recipe with Swerve. For my own taste buds, Swerve tastes sweet enough, that’s why I often reduce the sugar content in recipes. If a recipe says 80g of sugar I will try it with 40g.

My recipes don’t need a lot of sugar.

I used cinnamon in this recipe, feel free to use any spices of your taste. Vanilla is great too.

Caramelized Cinnamon Almonds

Serves: A big plate full

Cooking Time: 15 minutes

Ingredients

• 300g raw almonds (don't use blanched almonds the sugar might not stick to it)
• 35g erythritol (I used Swerve)
• 25g natural unrefined sugar (or any other or erythritol)
• 10g butter
• 10g water
• 1 level tsp cinnamon (or more)
• optional other spices, such as vanilla, pumpkin spice, etc.

Instructions

1

Preheat oven to 160C/320F.

2

Use a medium-sized stainless steel pot and fill in nuts, sugar, and butter.

3

Turn the stove on medium heat. Use a wooden spoon and stir constantly as the sugar and butter melt.

4

Be careful to not burn the sugar!

5

Stir until nuts are coated with butter and sugar.

6

Pour in the 10g of water. Just a little amount to help the caramelization process.

7

Stir until caramel thickens, nuts look shiny and evenly covered.

8

Don't touch the nuts! The sugar is hot and will burn your skin.

9

Transfer nuts onto a baking tray with parchment paper (separate and spread evenly) and let them dry in the oven for 10-15 minutes.

10

You might also let them air-dry on the parchment paper.

11

Enjoy!