Salted Caramel Almonds
Though no one has ever mistaken me as a die-hard sports fan, nothing quite beats spending a Saturday tailgating with friends and rooting for my college team. The burgers, the beers and 90,000 screaming UCLA fans … I’ve got to admit, it’s pretty easy to get caught up in the revelry.
But when you get so caught up screaming for your team, it’s easy to let your cheat meal turn into a cheat day. That’s why this year I’ve decided to add a healthy twist to my tailgating repertoire.
When brainstorming this recipe, I took into account that it not only needed to taste great, but needed to be wonderfully simple too. No one wants a five course meal or a spread fit for a king between tackles and touchdowns. Instead, people want food they can easily grab at and snack on. That’s where these salted caramel almonds come into play.
This recipe is great because it packs a lot of flavor in each bite and is healthy too! I created a healthier caramel using coconut sugar rather than regular sugar because it has a lower glycemic index and a natural caramel flavor. To add a little pizzaz, I added a dash of whisky — it is a party after all. When this is all combined with sea salt and almonds, you get a wonderful sweet, salty and nutty combo — perfect for the tailgate appetite. Best part? It’s guilt free!
Hope you enjoyed this healthier tailgating snack. If you are interested in more healthy snacking ideas, check out here. Happy snacking and go Bruins!
- 1/2 Cup of Coconut Sugar
- 1 Cup of Almond Milk
- 1 Tsp of Whiskey (optional)
- 1/4 Tsp of Salt
- 12 Ounces of Almonds, raw and unsalted
- Sea Salt
- To make the caramel, combine coconut sugar, almond milk, whiskey and salt in a small saucepan over medium heat. Gradually stir until mixture starts to bubble slightly. Lower the heat and let sugar mixture reduce until a caramel like consistency. It is very important that you continuously stir during this time to prevent the sugar from burning. This took me approximately 15 minutes.
- Once the caramel begins to thicken, remove from heat and pour into a heat-safe bowl. Place parchment paper on a baking sheet, and scatter raw raw almonds on top. Drizzle the caramel mixture over the almonds. You can be as sparing or as liberal with the caramel as you would like — it's really up to your taste preference. Toast in the oven at 250 degrees for approximately 10 minutes. Toss the almonds to further mix the caramel and place back in the oven for another 8-10 minutes. Once brown and toasted, remove from the oven and sprinkle with sea salt while caramel is still soft.
- Cool slightly and enjoy.