Cardamom Spiced Almonds add a show-stopping finish to many dishes, and are also great by the handful! Sweetened with coconut sugar, they’re also a healthy snack.
Cardamom Spiced Almonds are lightly sweetened and have a hint of cardamom, giving them an interesting and delightful flavor you won’t find anywhere else. Cardamom might be a spice you haven’t tried, or even heard of yet. But don’t let that stop you from trying this recipe!
Cardamom Spiced Almonds are ridiculously easy to make, and add a show-stopping finish to salads. We also like to sprinkle a few on top of Coconut Rice or Cranberry Kale Salad.
Because many people haven’t tasted cardamom, they’re pleasantly surprised by the subtle flavor. I have yet to meet someone who doesn’t like these almonds, and have passed along the recipe quite a few times.
Along with the flavor, you’ll also love how easy these Cardamom Spiced Almonds are to make! All you’ll need is a skillet, sliced almonds, coconut sugar, cardamom, and about 15 minutes.
This recipe uses coconut sugar for 2 reasons. First off, coconut sugar lends a caramel-like flavor, which accents the cardamom and almonds beautifully. Second, coconut sugar has a lower glycemic index than traditional sugar, meaning it is less likely to spike your blood sugar. This is because of the high amount of fiber in coconut sugar.
We like using coconut sugar in recipes because it’s a healthier, more natural alternative to white sugar. It’s also considered paleo friendly.
Of course, if you would rather use regular white sugar, feel free to swap it 1:1.
How will you enjoy these cardamom spiced almonds? Let us know in the comments!
Cardamom Spiced Almonds
Cardamom Spiced Almonds add a show-stopping finish to many a dish, and are also great by the handful! Sweetened with coconut sugar, they're also a healthy snack.
- 1/4 cup coconut sugar (can use regular sugar)
- 1/4 teaspoon ground cardamom
- 1 Tablespoon water
- 1 cup sliced almonds
- Line a cooling rack with parchment or wax paper.
- In a medium skillet, whisk coconut sugar, cardamom, and water.
- Heat over medium-high heat just until sugar is dissolved.
- Add almonds and cook, stirring constantly, about 5 minutes. You should be able to see sugar granules coating the almonds which will give them a grainy look. Watch carefully so they don't burn.
- Remove from heat and spread onto parchment to cool.
- Eat as a snack or top salads or coconut rice.
- Store in an airtight container at room temperature up to 1 month.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 0mgCarbohydrates: 9gFiber: 2gSugar: 7gProtein: 3g
Friday 23rd of October 2020
These are great! And they have so many uses too. I made a roast carrot and cauliflower quinoa salad last night, and these will be perfect on the leftovers. I am planning to make your recipe for kale salad with the cranberry vinaigrette where these are called for, once I have kale again. My husband complains that there are too many greens in the refrigerator! Lol! Thank you! I just love your recipes.
Saturday 17th of November 2018
I do believe I'll give these a try for our next family Thanksgiving! What's not to like right? Love it!