Candied slivered almonds with coconut add a delicious crunch to your favorite salad or can be enjoyed on their own. The use of coconut sugar and coconut oil makes them a healthier option than regular candied nuts.
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Coconut Candied Almonds
A great salad is made with a leafy green, a fruit, and some crunch.
Nuts always add an awesome crunch while contributing healthy fats and great depth of flavor to your salad.
I love adding homemade candied and roasted almonds to my salads because they are so easy to make and they’re so yummy.
This recipe came to mind when I was trying to make a healthier version of my go-to candied almonds and I loved them so much I haven’t looked back.
Try these coconut candied almonds on this summer peach salad.
WHAT GOES IN CANDIED SLIVERED ALMONDS WITH COCONUT?
Raw Slivered Almonds – I love to use slivered almonds in salads because they add a nice crunch without being too much. You don’t want to break your tooth. If you have whole almonds, roughly chop them first. Be sure to start with raw, unsalted almonds.
Coconut Oil – A little bit of coconut oil helps the nuts roast faster, plus it adds some healthy fats and coconut flavor. I love to use organic virgin coconut oil. Nutiva is one of my favorite brands for coconut oil and you can get it on Amazon. *If you’re making something with coconut oil but don’t want the the flavor of coconut, Nutiva makes a great steam refined oil that does not have a coconut flavor. But you’ll want the unrefined coconut oil for this recipe to get the coconut flavor.
Shredded Coconut – Be sure to use unsweetened shredded coconut. My favorite brand for this is Bob’s Red Mill. They shred the coconut more finely than any other brand I’ve tried, which works great in this recipe.
Coconut Sugar – While coconut sugar has just as many calories as regular cane sugar, it is much lower in fructose and sucrose and doesn’t spike blood sugar. It is a minimally processed sugar which allows it to retain much of its nutrition. It is also low on the glycemic index.
Ground Cinnamon – Cinnamon adds another depth of flavor to the candied almonds.
Salt – If you start with raw almonds, you’ll want to add a bit of salt to bring out the roasted nut flavor.
HOW TO MAKE CANDIED SLIVERED ALMONDS
- Add coconut oil to a frying pan on medium low heat. Allow to melt then add almonds and shredded coconut.
- Toast the almonds and coconut in the coconut oil for about 30 seconds, stirring constantly.
- Next, add the coconut sugar, cinnamon, and salt and continue stirring.
- As soon as the coconut sugar has melted and is sticking to the almonds, remove from heat and immediately transfer to parchment paper, spreading into one even layer.
- Allow the almonds to cool, then break apart and add to your favorite salad (or eat them on their own).
- Store in an airtight container at room temperature for up to a week.
NOTES
- It’s important to add the coconut sugar, salt, and cinnamon all at once, because it needs to be stirred constantly once added to the heat. The coconut sugar can burn quickly so watch carefully.
- Coconut sugar does not melt as well as cane sugar so it does not stick to the almonds as much.
- If you are using whole almonds, roughly chop them before toasting. I have made these with whole almonds and they were delicious, but we ate them on their own rather than putting them in a salad.
- Store in an airtight container.
Candied Slivered Almonds with Coconut | Refined Sugar Free
Ingredients
- 1/2 cup raw slivered almonds
- 1 tablespoon coconut oil
- 1/4 cup coconut sugar
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Melt coconut oil in a pan on medium low heat. Add almonds and coconut and toast until just golden brown, stirring gently.
- Combine coconut sugar, cinnamon, and salt in a bowl then add all at once to the pan. Stir constantly until the sugar melts and begins to stick to the almonds.
- Immediately remove from the heat and spread evenly on a cookie sheet or piece of parchment paper.
- Allow to cool then break apart. Add to your favorite salad or enjoy on their own.
Notes
- It’s important to add the coconut sugar, salt, and cinnamon all at once, because it needs to be stirred constantly once added to the heat. The coconut sugar can burn quickly so watch carefully.
- Coconut sugar does not melt as well as cane sugar so it does not stick to the almonds as much.
- If you are using whole almonds, roughly chop them before toasting. I have made these with whole almonds and they were delicious, but we ate them on their own rather than putting them in a salad.
- Store in an airtight container.
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