Salad Topping with Cacao Nibs
|Preparation time:||20 minutes|
- Caramelize the coconut blossom sugar and butter in a non-stick pan at medium heat. Mix almond slices with cacao nibs and spices (except for salt).
- When the caramel begins to turn golden, reduce the heat and add the almond nut mix. Stir continuously and roast until golden. Put in a bowl and season with salt.
- Leave to cool and store in an airtight container. Use as a crunchy salad topping or snack paired with a glass of wine.
Thanks for this amazing recipe to Claudia Anke. Visit her Blog Kochyoga.de for more inspiration!
75g coconut blossom sugar
1 tbsp. margarine
150g almond slices
50g Original Beans Piura Porcelana Cacao Nibs
1 tsp. cinnamon
½ tsp. cumin
1 tsp. paprika powder
½ tsp. vanilla powder