Caramelised almonds

At Charli’s Crew one of our best-selling salads is Andy’s salad. The original recipe has caramelised cashews but at home in London I make caramelised almonds instead. The best thing about nuts is that they don’t freeze when stored in the freezer, so I make a big batch of these and store them for up to 3 months. They maintain their crispiness this way and are delicious as a snack straight from the freezer.

Serves 6


3 cups raw almonds

1/2 cup coconut sugar

1/2 cup water

to make the caramelised almonds

Pre-heat the oven to 180 C. Spread the almonds onto a baking tray and roast them for 8 minutes, keeping an eye on them so they don’t burn. Remove from the oven and allow them to cool while making the caramel. To do this, add to a saucepan 1/2 cup coconut sugar and 1/2 cup water and whisk while waiting for the mixture to boil. Then reduce the heat and add the nuts and combine for 8 minutes, or until the water evaporates and the nuts become caramelised. Empty them onto a cooling tray and allow to cool. Store in an airtight container in the freezer for up to 3 months and add straight from the freezer to salads or yoghurt, or enjoy on their own as a treat.


Andy’s Sugar Safe® tips

Although these nuts are caramelised the high protein content of the almonds should help prevent a spike in blood glucose levels. Nonetheless they should be enjoyed as a treat.

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