PROMOTION Some of you may remember that two-and-a-half years ago, on our first road trip through California, my husband and I had the opportunity to visit an almond farm in the Central Valley. During this year’s vacation, back in April, we just missed the almond blossom season in California – so sad! It’s still a dream of mine to experience it! 

Nevertheless, it was great to drive through California past all the almond trees. The almonds ripen between March and June, and then the shells split open between July and early August so that the almonds can dry out on the tree (I wrote more about the almond life cycle here).

Almonds make an especially great travel snack because they don’t crumble or melt, and there’s no harm done if they spend a few days stuffed in the bottom of your backpack – they won’t go bad! During our trip, I would purchase almonds at the supermarkets and then stash a handful of them in the little tin in the photos. This made them easy to bring along in my purse of backpack. The almonds were often my salvation when the gap between breakfast and dinner got too long (we usually ate breakfast late and thus skipped lunch).

Since people keep asking me where you can buy the almond tins, I’ll break the news to you now: they’re not for sale anywhere! Fortunately, they are awarded regularly at a prize on California Almond Board’s German Instagram account @almondsde and the California Almonds Facebook page. Oh, even better: I offer them in my Goodie Bags as part of my workshops, events, and retreats. As if you needed another reason to join! ;-)

On our vacation, I came across all kinds of almond recipes, since almonds are absolutely everywhere in California (the state produces 82% of the world’s almonds!). One of the recipes in particular appealed to me because it totally put me in a vacation frame of mind: Caramelized Almonds with Lime!

Here, the almonds are caramelized with just a little coconut blossom sugar, rice syrup, and lime juice, then topped with lime zests. Although I prefer natural raw almonds when out and about – since you can eat them without getting sticky – at home, nothing beats these lime almonds. Enjoy! ;-)


Caramelized Almonds with Lime

Rezept drucken
Rezept drucken
Prep Time
Cook Time 10 minutes
  • 1 lime organic
  • 2 tbsp coconut blossom sugar*
  • 2 tbsp rice syrup*
  • 100 g almonds
  1. Wash lime in hot water. Zest with a zester,* then squeeze out 1 teaspoon of lime juice.
  2. Dry roast almonds (no oil) in a frying pan for about 1 minute over medium heat, turning halfway through. Remove from pan and set aside.
  3. In a pan, heat coconut blossom sugar, rice syrup, and lime juice over medium heat and mix well until coconut blossom sugar has dissolved. Stir in almonds until completed coated.
  4. Let almonds cool on baking paper. Garnish with lime zests.
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This post published in cooperation with California Almonds.

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