Candied Almonds

Really this recipe would be good with most any kind of nut. Walnuts, Pecans, or Almonds would probably work best! I have tried this recipe with Walnut also it's very good but mostly I use almonds because I have lots of them. I made one batch with soaked and then dehydrated. These were super tasty and I'm guessing still had a few enzymes left in them not to mention bursting with nutrition. I also tried it with just roasting them. Both kinds were very fun to eat and YuuuUUUuuuMMMMMmmmY!

Candied Almonds

3 3/4 cups Almonds (baked in a 375 degree over for 5-10 minutes stirring once OR soaked overnight then dried in dehydrator at 105 degrees for 12 hours)

1 1/2 cup Sucanat
1 1/2 teaspoon cinnamon
3/4 cup water
3/4 teaspoon sea salt
2 teaspoons vanilla
1 drop butter flavor (optional)
1 drop maple flavor (optional)

With Coconut oil; Oil sides of large heavy sauce pan. Cook (ON MEDIUM HEAT, do not go over medium you want to get this to temperature SLOWLY or you will burn it!) water, Sucanat, cinnamon and salt. Stir until Sucanat dissolves and mixture boils. Cook without stirring to 236 degrees using a candy thermometer. (Again this will take a little time but it must get to temperature in order to become "candied" DON'T turn up stove keep it on medium-low) Quickly remove from heat as soon as it hits 236 degrees. Add vanilla, optional flavorings and nuts. Stir for one minute until nuts are well coated. Spread out onto oiled cookie sheet. Break into pieces when cool.