These crunchy, spicy and full of depth almond clusters are excellent for snacking on the go, topping yogurt parfaits and salads or using as an ingredient in a range of food products like ice cream or cereal.
2 1/4 cups whole Raw Natural Almonds
3/4 cup Sliced Natural Almonds
3/4 cup Hemp Shelled Seed (Hemp Hearts)
3/4 cup + 2 tbsp coconut sugar, raw
1/4 cup date syrup
1/4 cup coconut oil
2 tbsp water
3/4 tsp sea salt
1 1/2 – 2 tbsp chai spice blend
Ground almonds, as needed – Ground Blanched Almonds
3 tsp ginger, ground
2 tsp cinnamon, ground
1 tsp cloves, ground
1 tsp cardamom, ground
1/2 tsp nutmeg, ground
1/4 tsp black pepper, ground
Pinch cayenne pepper (optional)
Preheat the oven to 350 F.
Spread whole almonds evenly on a baking sheet and toast in oven until golden, stirring as needed. Do the same with the sliced almonds, these will require less time. Place toasted almonds in a medium bowl with the hemp seeds.
In a medium pot, combine coconut sugar, date syrup, oil, water and sea salt together. Heat on medium and simmer for 2-3 minutes while stirring occasionally.
Toss in nut mixture and chai spice blend, stirring all together to ensure an even coating. Cook on medium-low heat until the syrup evaporates, and the nut mixture tightens up. The longer you cook, the more brittle the final product will become. Stir constantly.
Pour the cooked nut mixture out onto a parchment lined baking tray, spreading out thinly and evenly. Sprinkle with sea salt and extra chai spice as desired. Cool completely.
Once cooled, break into bite-size pieces, toss with ground almond to prevent sticking, and enjoy
Created by: Almond Board of California