Makes 2-3 Servings
¼ cup steviacane® or ½ cup Imperial Sugar® Extra Fine Granulated Sugar
2 tablespoons water
1 teaspoon vanilla extract
Pinch of salt
1 cup whole almonds
Combine steviacane®, water, vanilla extract and salt in a sauté pan. Bring to a boil.
Add almonds and toss in syrup. Cook for a few minutes and turn off heat. Stir almonds until a white grainy coating develops on nuts.
Turn heat back on to medium and toss almonds until white coating caramelizes.
Sprinkle with cinnamon and remove from heat. Let almonds cool on parchment paper.
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