Print
Ingredients
Scale
- ½ cup coconut sugar
- ¼ cup butter
- ¼ cup brown rice syrup
- ⅛ tsp baking soda
- ¼ tsp vanilla extract
- 3 cups raw almonds
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a saucepan, combine butter, coconut sugar, and brown rice syrup; stir until melted.
- Bring mixture to a light boil for 2 minutes without stirring.
- Remove from heat and mix in vanilla extract and baking soda.
- Stir raw almonds into the toffee mixture until coated.
- Spread coated almonds on the baking sheet in a single layer.
- Roast in the oven for 60 minutes, stirring every 15 minutes.
- Cool in the pan for 30 minutes before serving.
Notes
Monitor the boiling mixture closely to prevent burning.
Ensure thorough coating for even flavor distribution.
Using high-quality butter will enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 6
- Sodium: 1
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 6
- Cholesterol: 5