Makes 2 cups
- 3 Tbs. maple syrup
- 2 Tbs. light brown sugar, firmly packed
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. cinnamon
- 2 cups raw almonds
- 1 1/2 Tbs. cocoa powder
1. Preheat oven to 325°F. Line rimmed baking sheet with parchment paper.
2. Combine maple syrup, brown sugar, salt, cayenne, and cinnamon in saucepan, and bring to a simmer over medium heat. Add almonds, and cook 3 minutes, stirring constantly. Pour almonds onto prepared baking sheet in single layer. Bake 20 minutes, or until almonds are toasted and syrup has become dark brown, stirring occasionally to prevent burning. Stir to separate, then cool.
3. Place nuts in resealable plastic bag with cocoa powder, and shake to coat.
Per 1/4-cup serving: Calories: 241, Protein: 8g, Total fat: 18g, Saturated fat: 1g, Carbs: 17g, Cholesterol: mg, Sodium: 293mg, Fiber: 5g, Sugars: 9g