Hi guys! Welcome to Vegmas 13…kind of. In my original set of Vegmas posts I’d planned a post including sweet snacks. You know when you go to someone’s house around Christmas and there are bowls of sweets and nuts, that kind of thing? That post was going to a recipe post for vegan versions of things like that. Well, I accidentally planed 13 ’12 Days of Vegmas’ posts. Instead of doing that one, I’ve decided to add those recipes sporadically throughout December so my Christmas content didn’t end in November. Today’s is the first, and this one is for salted caramel candied almonds.
Although they don’t take long to do one by one, it can get tedious making a larger batch of these. My recipe makes around 50 but you may want to make them in a few sessions if you’re wanting more.
The recipe is simple and easy to follow. It’s simply almonds dipped in a salted caramel then coated in melted chocolate and rolled in ground hazelnuts. I love the different flavour in all of the layers and think it makes a great combination.
Maca gives it the caramel flavour, and the syrup keeps it nice and sweet as well as being sticky enough to make sure it holds to the almonds.
This recipe is vegan, dairy free, gluten free and soy free.
Salted Caramel Candied Almonds
- 50 almonds
- 70 g maple syrup
- 1 tsp maca powder
- ½ tsp sea salt
- 40 g dark chocolate melted
- Approx. 50g ground roasted hazelnuts
In a small bowl/ dish, stir the salt and maca powder into the maple syrup. Spread hazelnuts evenly across a small plate
Dip the almonds into the syrup mix and stir to evenly coat
Then dip again in the chocolate and roll in the ground hazelnuts
Repeat until all almonds have been coated
Place on a plate/ tray once coated and leave somewhere cool until chocolate has set
Serve and enjoy!
Could you guys see this in your treat bowl this Christmas? Let me know your favourite festive sweet snacks down below.
Until next time,