Despite the heat wave that has overwhelmed the east coast, I used my oven this week. I know; I question my sanity sometimes too. But in the end it was worth it. These cinnamon sugar roasted almonds really are delightful. Each bite is a cinnamon sugar coated treat!
Cinnamon Sugar Roasted Almonds
- 2 cups raw almonds
- 1/2 Tbsp canola oil
- 1 and 1/2 Tbsp maple syrup
- 2 Tbsp granulated sugar
- 1 tsp cinnamon
- Preheat oven to 300 degrees.
- In a large bowl, mix almonds with canola oil and maple syrup until evenly coated. Sprinkle sugar and cinnamon over the nuts and combine to make sure each nut is coated.
- Spread the almonds on a baking sheet lined with parcment paper. Roast the almonds for 20 minutes, stirring halfway through.
- Allow them to cool and enjoy!
Hi there! I’m just popping in today to let you know that I created a stellar new nut butter. Cinnamon Vanilla Bean Almond Butter, anyone? If you said “Yes, please!”, then head on over to Get Healthy with Heather to get the recipe.
I’ll be checking in again later this week with a sweet treat perfect for your 4th of July celebrations. I’ll give you a hint… once you have one, you’ll be asking for s’more. 😉
Of all the food I eat, I’d have to say that peanut butter is my favorite. I’ve been eating peanut butter for as long as I can remember. In fact, I like it so much that when I was a kid, I’d take just PB sandwiches to school for lunch. I didn’t want any jelly cramping my PB’s style 🙂
As I’ve gotten older, some things haven’t changed (I still eat my nutbutters sans jelly) however some things have. Namely, I’m open to trying new nutbutters. If I can’t have my beloved peanut butter (smooth, never crunchy), I’ll happily eat almond butter, coconut butter, or sunflower butter. But technically, that’s a seed butter, right?
So when I finally invested in a new food processor, I knew instantly that I had to create my own nutbutter. I didn’t have a type in mind and I didn’t quite know what to expect, so I just used what I had on hand.
For a recipe that was put together on the fly, this turned out remarkably well! Roasting the nuts enhances their natural flavor and gives the butter a rich, nutty taste. There is a slight hint of coconut but it’s by no means overpowering. It has a very drippy consistency but that’s probably due to the addition of the oil. If you’d prefer a thicker nutbutter, then feel free to leave it out.
One things for sure, this nutbutter can certainly hold its own. There’s no need for jelly.
Roasted Coconut, Pistachio, & Almond Butter
- 1 cup raw almonds
- 1/2 cup raw, shelled pistachios
- 1 cup unsweetened coconut flakes
- 1 Tbsp coconut oil
- 1 tsp pure cane sugar
- dash of salt (optional, to taste)
- Preheat oven to 375 degrees.
- Lay almonds and pistachios on a baking sheet and roast for about 5 minutes. Be sure to keep an eye on them as they burn easily.
- After 5 minutes, remove from the oven and stir. Roast in the oven for another 3 to 5 minutes.
- Add the coconut flakes and roast on one minute intervals. My batch only needed two minutes before the coconut began to brown.
- Place warm nuts into the food processor and pulse for 2 to 3 minutes.
- Scrap down the sides and add coconut oil, sugar, and salt, if using.
- Pulse for another 2 to 3 minutes.
What’s your favorite type of nutbutter?