These are great for snacking or topping for anything! I made them to top my mother's recipe for Mandarin Salad.1/2 c. raw slivered almonds
1 T. organic sugar*
1 dash of cinnamon and cayenne pepper mix
1 T. organic virgin coconut oil for frying
Melt coconut oil in pan and add almonds, sugar, and spice. Saute, stirring frequently over medium heat until sugar caramelizes (1-3 minutes). Remove promptly from pan and spread thin on wax paper or plate to cool. Once cooled, break into pieces and sprinkle over salad or dish of your choice (or just munch!)
*Low carb note:
I've tried this with Splenda in the past and it didn't work- I think it needs the real thing to caramelize.
*Low carb note:
I've tried this with Splenda in the past and it didn't work- I think it needs the real thing to caramelize.
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